Park Slope Recipe by Tiny New York Kitchen: Victoria's Chocolate Chunk Muffins

Victoria's Chocolate Chunk Muffins

Sometimes I just feel like having a muffin or two in the morning or for a mid-afternoon snack.

INGREDIENTS:

• 2 Cups Unbleached Flour
• ¼ Cup Sugar
• 1½ Teaspoon Baking Powder
• ½ Teaspoon Baking Soda
• ¼ Teaspoon Kosher Salt
• 2 Lightly Beaten Eggs
• ¾ Cup Buttermilk or Sour Milk
• 3 Tablespoons Softened Butter
• 1 Cup Chocolate Chunks or Chocolate Chips

DIRECTIONS:

Preheat your oven to 400° F. Place muffin paper in 12 muffin cups. If your muffin tin has 12 cups then use that, but if your tin has 6 then use two tins or make the muffins in two batches. Set aside.

In a medium sized bowl combine the flour, sugar, baking powder, baking soda and kosher salt. Make a well in the center of the flour mixture. Set aside.

In a medium size bowl combine the eggs, buttermilk and butter. If you don’t have buttermilk then use sour milk. To make sour milk pour ¾ cup milk into a measuring cup, add 1 tablespoon lemon juice or vinegar and let stand for 5 minutes. Add the egg mixture all at once to the flour mixture. Stir just until moistened. The batter should be lumpy.

Fold in the chocolate chunks. Spoon the batter into the prepared muffin cups. Fill each half to two thirds full.

Bake for 15 minutes or until golden. Remove from the oven and cool in the muffin cups on a wire rack for 5 minutes. Remove from the muffin cups and serve warm.  Makes 1 dozen muffins.