These are the two versions we took to school, both taken from The Clueless Baker. Baking from Scratch. Easy as Pie by Evelyn Raab.
The first was the Beautiful Buttermilk Muffins, with chocolate chip variation.
Ingredients1 cup buttermilk
3/4 cup granulated sugar
1/2 cup vegetable oil
2 eggs
1 tsp vanilla zest (I substituted with vanilla essence)
2 cups all purpose flour
2 tsp baking powder
1/2 tsp baking soda
1 cup chocolate chips (I used Nestle Dark Choco Bits)
Preheat oven to 375 degrees F (190 degrees C). Grease a 12-cup muffin pan.
In a large bowl, beat together the sugar, oil, eggs, vanilla and lemon zest until light(ish).
In another bowl, mix together the flour, baking powder and baking soda. Stir this mixture into the egg mixture, in 2 or 3 additions, alternating with the buttermilk. Beat only until combined - don't over beat! Stir in the chocolate chips into the batter - then spoon the batter into the well-greased (or paper-lined) muffin pan, filling the cups nearly to the top. Bake for 20-25 minutes, until lightly browned on top. Makes 12 muffins.
The other version was for the recipe Chocolate Chocolate Muffins.
Ingredients
2 cups all purpose flour
1 cup granulated sugar
1 tsp baking soda
1/2 cup butter
3 squares (roughly 28g each) unsweetened chocolate (I used the Woolworths Select brand Dark Cooking Chocolate)
1 cup buttermilk
1 egg
2 tsp vanilla
1 cup semisweet chocolate chips (I used Nestle Dark Choco Bits)
Preheat oven to 400 degrees F (200 degrees C). Grease a 12-cup muffin pan.
In a medium bowl, stir together the flour, sugar and baking soda. Set aside.
In a medium saucepan over low heat, melt together the butter and unsweetened chocolate (broken into chunks to hurry things up). Stir until smooth, then remove from heat and let cool for just a minute. Add the buttermilk, egg and vanilla, whisking the mixture until everything is well combined. Stir in the flour mixture, mixing just until all the ingredients are moistened, then add the chocolate chips. Mix until the chips are evenly distributed. Then stop.
Spoon batter into the well-greased (or paper-lined) muffin pan, filling the cups to the top. Bake for 15-20 minutes or until a toothpick poked into the middle of the muffin comes out clean. Let cool for a couple of minutes before removing from the pan, then transfer to a rack to cool more or less completely.
2 cups all purpose flour
1 cup granulated sugar
1 tsp baking soda
1/2 cup butter
3 squares (roughly 28g each) unsweetened chocolate (I used the Woolworths Select brand Dark Cooking Chocolate)
1 cup buttermilk
1 egg
2 tsp vanilla
1 cup semisweet chocolate chips (I used Nestle Dark Choco Bits)
Preheat oven to 400 degrees F (200 degrees C). Grease a 12-cup muffin pan.
In a medium bowl, stir together the flour, sugar and baking soda. Set aside.
In a medium saucepan over low heat, melt together the butter and unsweetened chocolate (broken into chunks to hurry things up). Stir until smooth, then remove from heat and let cool for just a minute. Add the buttermilk, egg and vanilla, whisking the mixture until everything is well combined. Stir in the flour mixture, mixing just until all the ingredients are moistened, then add the chocolate chips. Mix until the chips are evenly distributed. Then stop.
Spoon batter into the well-greased (or paper-lined) muffin pan, filling the cups to the top. Bake for 15-20 minutes or until a toothpick poked into the middle of the muffin comes out clean. Let cool for a couple of minutes before removing from the pan, then transfer to a rack to cool more or less completely.
The kids loved this the most (and do I wonder why?). The muffins turned out with a bit of crunchy top (I used raw sugar) and a moist muffin. It was seriously good!
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