A Better Breakfast: Chocolate Buttermilk Muffins

I first saw this recipe at Joy's website, Five J's, when she had a breakfast challenge last summer. And she got the recipe from Lynn's Kitchen Adventures. So I guess you could say that this recipe has been passed around a few times!

I took the ingredients from Joy's post and just winged it. Looking at both websites, though, this recipe can be used to make mini loaves, traditional 1lb loaves, or muffins like I made.

Here's the recipe I came up with:

Chocolate Buttermilk Muffins

Ingredients:
1/2 cup butter, room temperature
1 cup white sugar
2 eggs, room temperature
1 cup buttermilk (1 Tbsp cider vinegar + enough milk to make 1 cup)
1 3/4 cups all-purpose flour
1/4 cup unsweetened cocoa powder
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup chocolate chips, divided

Directions:
Preheat oven to 350 degrees. In a large bowl, beat together butter, sugar, eggs and buttermilk until well-blended, about 30 seconds to 1 minute.

In lieu of spending extra money to buy buttermilk, simply make your own. Take 1 Tbsp cider vinegar or lemon juice, add to a liquid measuring cup, and...

...add enough mik to make 1 cup total liquid.

Add dry ingredients--cocoa powder, baking powder, baking soda and salt. Using a spatula, gently blend into liquid ingredients, breaking up any lumps, for about 2 minutes.

Gently fold in about 3/4 cup chocolate chips.

Place paper cups into muffin pan. Using an ice cream scoop, fill paper cups about 2/3 - 3/4 full.

Sprinkle remaining chocolate chips on top of muffins.

Bake in preheated oven for about 20 minutes. Serve with butter, honey, jam, or chocolate frosting (let's be honest, these are more like cupcakes than muffins! lol). :)

These chocolate muffins were soooo good! The batter was enough for 1 1/2 dozen muffins.