Ever have one of those days when you realize at the end of it that you need to find a tangible way to say “Thanks” to people?
You know – for…
- Their patience
- Their kindness
- Their longsuffering
- Their willingness to go out of their way for you
- Their incredible restraint at not laughing you out of the room when you do something incredibly stupid???
I’ve had a few of those days lately. I guess it’s probably stuff that goes with the territory of life in a new job.
My first thought of a way to say thanks was chocolate chip cookies. But that seemed so – well – predictable.
Muffins, on the other hand – chocolate chip muffins – now THOSE are what the world needs now!
My favorite ways to deal with stressful days?
Play with the baby chicks.
And, of course:
And so I made some muffins.
Why keep the goodness to myself? Need some therapy? Pull out the muffin tins and chocolate chips. You’re gonna be glad you did.
Chocolate Chip Muffins (çClick hyperlink to open up pdf of the recipe)
|1/2 cup||Butter, at room temperature|
|1/2 cup||Granulated sugar|
|3/4 cup||Brown sugar|
|1 teaspoon||Vanilla extract|
|1/4 teaspoon||Almond extract|
|2/3 cups||Bulgarian buttermilk|
|1/2 teaspoon||Kosher salt|
|2 cups||All-purpose flour|
|2 teaspoons||Baking powder|
|1 1/2 cups||Milk chocolate chips|
Preheat oven to 375° F
- In bowl of stand mixer, beat butter and sugars together until light and fluffy.
- Add eggs one at a time, beating after each addition. Add extracts. Beat until light and fluffy.
- Combine flour, baking powder, and salt. Add 1/2 of the flour mixture to the creamed butter mixture. Mix until just incorporated.
- Add 1/2 of the Bulgarian buttermilk, mixing until just incorporated. Scrape down the bowl to ensure that even mixing takes place.
- Add the remaining 1/2 of the flour mixture, mixing until just incorporated; then add the remaining buttermilk, mixing until thoroughly incorporated. Scrape the bowl and mix briefly.
- Add chocolate chips, mixing until thoroughly incorporated.
- Fill paper-lined muffin tins until approximately 3/4ths full.
- Bake at 375° F for about 25 minutes or until a toothpick inserted into the center of the muffin comes out clean.
- Allow muffins to cool for about 15 to 20 minutes in the tins before removing to a rack to cool completely.
- Yield: About 14 muffins.
Optional: Add ½ cup of chopped walnuts or pecans.
Substitute milk chocolate chips for ½ semi-sweet chips and ½ white chocolate chips.
You may sprinkle the top of the batter with raw sugar before baking to give a crunchy top.