Chocolate Chip Muffins

I am still working my way through that Williams-Sonoma Muffins cookbook. This is probably one of the simplest recipes in there, but simple is so welcome sometimes. You know it will be good. You know it will be easy. You know people will like it. And yet it's a new recipe, so it's still a bit of an adventure, not the same thing you always make.

Muffins are always best fresh or eaten within a day. Some lend themselves to a season but these are just as good with hot cocoa as they are with lemonade, so just keep them in your back pocket for that time when you want to whip something up from scratch without having to go shopping. Mmm, I could go for one right now...

Chocolate Chip Muffins

1/2 cup unsalted butter, melted

3/4 cup buttermilk

2 large eggs

1 T vanilla extract

2 cups all-purpose flour

3/4 cup sugar

2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

2 cups semisweet chocolate chips

1. Preheat the oven to 350. Grease 12 standard muffin cups with butter or nonstick cooking spray or line with paper liners.

2. In a bowl, whisk together the melted butter, buttermilk, eggs, and vanilla until smooth.

3. In another bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Make a well in the center and add the buttermilk mixture. Beat until smooth and well-mixed, about 1 to 2 minutes. Using a large rubber spatula, fold in teh chocolate chips just until evenly distributed. Do not over mix.

4. Spoon the batter into each muffin cup, filling it level with the rim of the cup.

5. Bake until golden, dry and springy to the touch, 20 to 25 minutes. A toothpick inserted in the center should come out clean. Transfer pan to wire rack to cool for 5 minutes, then unmold muffins and let cool completely. Serve at room temperature.

Recipe from: