September 29, 2014

Buttermilk Chocolate Chip Crumb Muffins

Monday again? Didn't we just have a Monday? 

It's OK, I'm going to give you a recipe that allows you to have chocolate for breakfast.  

In my many faulted attempts to find something for my daughter to eat for breakfast, I stumbled on this recipe.  How could she NOT love it? 

The muffins are light and fluffy with a yummy chocolate bite, the confectioners' sugar topping really adds a nice sweetness.  This recipe made enough that I was able to share with some neighbors, and their kids loved them too.  Maybe not the healthiest breakfast in the world but still probably better then a lot of the pre-made things you can get in the grocery store.  All in all it was a great muffin!
Buttermilk Chocolate Chip Crumb Muffins
Recipe from Love and Olive Oil

Ingredients - Topping
  • 1/2 cup all-purpose flour
  • 1/2 cup brown sugar
  • 1/4 cup cold butter
  • 1 tsp vanilla extract
Ingredients - Muffins
  • 1 cup all-purpose flour
  • 1/4 cup cake flour
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 3/4 cup mini chocolate chips
  • 1/2 cup unsalted butter
  • 3/4 cup granulated sugar
  • 2 whole eggs
  • 1 tsp vanilla extract
  • 1/2 cup buttermilk
  • powdered sugar (for dusting)
Cooking Directions
  1. Preheat the oven to 400º
  2. Line 2 cupcake/muffin pans with 18 cupcake papers
  3. In a medium bowl, whisk together the flour's, baking powder, baking soda and salt.  Remove about 2 tsp of the flour mixture and put in a separate bowl and dump in 1/2 cup of the chocolate chips.  Mix together.  Set aside. 
  4. In the bowl of your stand mixer, add the butter and sugar and beat until light and fluffy on medium speed, about 2-3 minutes. 
  5. Add the eggs one at a time, mixing in between.  Add the vanilla extract and mix. 
  6. Incorporate the flour mixture and the buttermilk alternately.  Flour, buttermilk, flour, buttermilk, flour.  Fold in the mini chocolate chips that were stirred in with flour. 
  7. Place about 3 Tbsp of batter into each muffin cup.  Bake 12-15 minutes or until a toothpick comes out clean. 
  8. Top with the remaining chocolate chips while the muffins are still hot. 
  9. Let cool on a cooling rack, then dust with powdered sugar. 

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