Musical Recipe Accompaniment: All I Want is You – Tristan Prettyman
Recently I have been on a wild goose chase trying to find recipes that call for buttermilk. I’ve had this entire quart just sitting in my fridge for over a week, and I had no idea what to do with it. The only thing I did know for certain was that I did not want to make biscuits or pancakes because that is so boring.. I had begun to lose hope, when behold, I had found my answer.
After a tad more digging, I found myself in a wondrous place called the Perfect Pantry. Lovely Lydia had posted a recipe for Cinnamon buttermilk muffins that looked amazing. I figured with a tiny bit of tweaking, we could be in great shape to use up that evil buttermilk.
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Cinnamon Chocolate Chip Muffins:
Prep Time: 10 minutes.
Cook Time: 18-22 Minutes.
Total Time: 32 Minutes.
2-1/4 Cups All Purpose Flour
1/2 Cup Granulated Sugar
1 tsp Baking Soda
2 tsp Baking Powder
1/2 tsp salt
1 tsp Cinnamon
1/4 tsp Ground Nutmeg
1/4 cup (4 Tbsp) Unsalted Butter
1 Large Egg
1 Cup Buttermilk
1 tsp Pure Vanilla Extract
2 Cups Milk Chocolate Chips (or more if you prefer)
1. Preheat oven to 375°F, and line your muffin tin with paper liners. Set aside.
2. In a large bowl, mix the first seven ingredients together; flour, sugar, baking soda, baking powder, salt, cinnamon and, nutmeg.
3. In a separate bowl, mix together the butter, egg, buttermilk, and vanilla until combined.
4. Gradually pour the wet ingredients into the dry, and stir to combine. I used my hands, but a rubber spatula works also. (Batter will not be smooth) Add chocolate chips at the end, and mix until just combined.
5. Using an ice cream scoop, or spoon, scoop the batter into prepared baking tins. (Since this is a very sticky dough, dipping your scoop in ice cold water before each scoop will help ensure the dough does not stick to the scoop.)
6. Bake at 375° on the middle rack of the oven for 18-22 minutes. When finished, the tops should be a tad crusty and golden brown, and a knife inserted comes out clean.
7. Let muffins cool for about 2 minutes. Carefully remove from the pan, and let cool completely, or consume warm.
Enjoy these wonderful treats with coffee or tea. The best part about these is you can say it is breakfast, and not feel bad for eating chocolate before 10am. (;
Adapted recipe from theperfectpantry.com
Thank you Lydia!