My new favourite ingredient to bake with is buttermilk! I've been replacing milk with buttermilk for my muffin recipes lately and the result is an even more moist and delicious muffin. This recipe is update from my Whole Wheat Chocolate Chip Muffin recipe. I usually use a mix of different chocolate chips that I have on hand. In the picture above, I've used mini semi-sweet chocolate chips.
Buttermilk Chocolate Chip Muffins
Makes approximately 10 muffins
Ingredients:
1 cup all-purpose flour
1 cup whole wheat flour
1/2 cup sugar
1 tbsp baking powder
1/2 tsp salt
1 cup buttermilk
1/3 cup canola oil
1 egg, lightly beaten
1/2 cup chocolate chips
raw sugar for sprinkling
Preheat oven to 425 F. Spray a muffin tin with baking spray.
In a large bowl, whisk together flours, sugars, baking powder and salt.
In a medium bowl, whisk together butermilk, oil, egg and vanilla. Add to dry ingredients and mix until almost combined.
Add chocolate chips and mix. Using an ice cream scoop, pour batter into prepared muffin tin. In the empty muffin cups, pour a little bit of water. Bake for 10 minutes. Reduce temperature to 375 F and bake for 10-12 minutes or until a toothpick inserted comes out clean.
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