Spiced Chocolate Chip Muffins
These moist and chewy muffins are elevated by the cinnamon and nutmeg, which also pair great with the chocolate. You won't be able to just eat one!
Equipment
- 1-2 Regular Sized Muffin Pans (12)
- 16 Parchment Liners
Ingredients
- 2 1/2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 tsp baking soda
- 1 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg
- 1/2 teaspoon salt
- 1 1/2 cups chocolate chips, I use mini semi-sweet
- 1 cup buttermilk
- 2 large eggs
- 1/2 cup unsalted butter
- 1 tablespoon vanilla extract
- 2 tablespoons raw/course sugar, optional
Instructions
- Preheat oven to 425 degrees F (218 C). Line muffin cups with liners. Spray the liners with cooking spray. Set aside. Place the butter into a microwave safe bowl and melt. Set aside and allow to cool.
- In a large bowl, sift together flour, baking powder, and baking soda. Then add the sugar, cinnamon, nutmeg, and salt. Set aside.
- In a small bowl, whisk together melted & cooled butter, vanilla extract, eggs, and buttermilk* until egg yolks are broken and blended. Mixture may be lumpy, but this is normal.
- Pour wet ingredients into dry ingredients. Use a spatula to stir, scraping along the bottom and pressing down on top. Stop mixing as soon as the dry ingredients have all been moistened. Batter should be very thick (like cookie dough) and a little lumpy. Once combined, mix in chocolate chips.
- Fill each cup in the muffin tin to be completely full, roughly 1/4 to 1/3 cup of muffin mix. If desired, press extra chocolate chips on top of the batter and sprinkle with coarse sugar.
- Bake for 5 minutes then lower the temp to 350 degrees F (176 C) and bake another 13 -15 minutes or until tops of muffins are puffed and golden brown.
- Let muffins cool for a few minutes before removing them from the muffin tin. Serve immediately or store in an airtight container for about a week.
Notes
* If you don't have any buttermilk, use the same amount of milk with 1 tablespoon vinegar or lemon juice. Allow the milk to sit for about 10 minutes with the acid, it should start to curdle slightly.