Well, I hope everyone survived Spring Break, and didn't have too much fun dropping the kids back at school. Personally, I tried my best to hold off on the celebrating until my child was out of earshot but I admit that an ear-piercing WOO HOO may have escaped as I squealed my tires out of the parking lot.
In my defense, I was very worn out from a few days of camping (vacay photos included at the end) and honestly couldn't handle another minute of whining about not being able to play on the iPad. We were in Hana, Maui, surrounded by lush green jungle, crashing ocean waves, and picturesque waterfalls, and every 10 minutes we had to admonish one of the kids for sneaking one of our phones or tablets (brought strictly for work purposes) so they could watch youtube or play games. Thankfully mountains of sugary s'mores and a dozen rounds of Uno helped to distract them.
Alright, let's get to it. Lately I've been on a quest to replace our daily breakfast of pop tarts or Eggo's with something a tad more healthy, but I also had a craving for some Bakery-style muffins. So this week I broke down and whipped up a batch. These muffins are loaded with chocolate, and the buttermilk adds a whole new depth of flavor without being overly sweet. Its a recipe that was easy for me and delicious for the kiddo. Win- win. (I think the hubby and I ate most of these. Two dozen muffins disappeared in just a matter of days. They were seriously that good.)
This recipe is your basic two-bowl recipe. That means your flour, baking soda, and baking powder, and salt get sifted together in one bowl, and your butter, sugar, buttermilk, vanilla, and eggs get beat together in another bowl. TIP- I always add my chocolate chips to the flour mixture and toss them to coat; this keeps them from sinking to the bottom of your muffin during baking. Carefully fold the flour mixture into the buttermilk mixture and mix just until combined. Over-mixing yields a less tender muffin, so don't overdo it. Spoon the batter into prepared muffin tin. Top off with turbinado or raw sugar, which is much more coarse than granulated, for that Bakery-like finish. Bake at 375 for about 13-15 minutes. Turn off oven and let muffins sit in oven with door open for another 3-7 minutes before removing. These took maybe 30 minutes, start to finish. Best served hot with a cold glass of milk.