Ridiculously Easy Homemade Chocolate Chip Muffins
Try this Ridiculously Easy Homemade Chocolate Chip Muffins recipe
Try this Ridiculously Easy Homemade Chocolate Chip Muffins recipe
- Carbohydrate 13.3594416778684 g
- Cholesterol 35.25 mg
- Fat 7.12854333865904 g
- Fiber 1.23900002107455 g
- Protein 1.93054333407893 g
- Saturated Fat 3.98578500315104 g
- Serving Size 1 1 Serving (30g)
- Sodium 14.0081666686194 mg
- Sugar 12.1204416567939 g
- Trans Fat 0.415822666900644 g
- Calories 114 calories
Step-by-step
- Preheat your oven to 400F (200C).
- Line a 6-cup muffin tin with paper liners, or butter & flour the bottom and sides.
- Add the flour, sugar, salt, and baking powder to a clean deep bowl.
- In a small bowl or large measuring cup, combine the buttermilk, egg, and melted butter. Beat with a fork.
- Pour the buttermilk mixture over the flour mixture.
- Stir with a fork until just combined.
- Using a rubber spatula, fold in the chocolate chips.
- Evenly spoon into the prepared muffin tin.
- Bake until a deep golden brown, about 25 minutes.
- Remove from the oven.
- Set the tray on a wire rack, and allow muffins to cool at least 10 minutes before serving.
- MAKE AHEAD: Once baked, let muffins cool completely.
- Wrap them individually in plastic film, and store in a tightly sealed ziptop bag.
- Take muffins out the night before you plan to eat them, and let them thaw in the fridge overnight.
The Chemistry of Buttermilk
Buttermilk does the heavy lifting in this batter by providing the necessary acid to activate the one and one-half teaspoons of baking powder while simultaneously tenderizing the gluten network so the crumb remains soft rather than tough. Measuring flour accurately by weight using a scale set to one hundred thirty grams prevents dry, dense baked goods. Overmixing the wet and dry ingredients develops excess gluten strands, which remains the single most common error leading to rubbery textures. Combining the components gently with a fork until just moistened preserves pockets of air necessary for proper rising during the twenty-five-minute bake at four hundred degrees Fahrenheit.
Complements and Pairings
Serving freshly baked pastries requires balancing sweetness with savory or sharp elements to prevent palate fatigue. Pouring a tart, intensely bitter cup of dark roast coffee cuts directly through the rich chocolate and sugar content of the crumb. Alternatively, pairing these warm baked goods with crisp, tart apple slices or a sharp cheddar wedge introduces contrasting textures and acidity that ground the meal. Allowing the muffins to rest on a wire rack for ten minutes ensures the internal steam redistributes properly before consumption.
