The good news is Baby Evan lets his Momma get her groove on in the kitchen.
The bad news is Baby Evan’s Momma is often so tired she limits her cooking to really easy dishes that require few brain cells and/or energy.
This past weekend I rocked out some chocolate chip muffins. They are really loaded up with chocolate chips. And they’re super awesome. And they’re way easy.
I like mine with a cup of tea, preferably Harney and Son’s Paris Tea, which is my fav. I reviewed it here last year. It’s pricier than your standard grocery store teas, but it’s sooooooooooo worth it. So are these muffins. You could totally buy some chocolate chip muffins, but these babies take 10-15 minutes to mix up and they make your house smell all cozy and yummy.
I’m so thankful that Baby Evan let me get some baking in because whisking flour and baking soda with eggs and sugar makes the Jersey Girl very happy. As does good music and shopping. Me and The Husband were able to get out and about on Saturday, thanks to my Moms and Pops offering to babysit their grandson. We went out to din and we did some shopping, which was so liberating. Oh, J. Crew and Banana Republic, how I’ve missed you so.
Chocolate Chip Muffins
Makes 12 muffins
From “The Williams-Sonoma Baking Book”
½ cup (4 oz/125 g) unsalted butter, melted
¾ cup (12 fl oz/375 ml) buttermilk
2 large eggs
1 Tbsp. pure vanilla extract
2 cups (10 oz/315 g) all-purpose (plain) flour
¾ cup (6 oz/185 g) sugar
2 tsp. baking powder
½ tsp. baking soda (bicarbonate of soda)
½ tsp. salt
2 cups (12 oz/375 g) semisweet (plain) chocolate chips
Preheat the oven to 350 degrees Fahrenheit (180 degrees Celsius). Grease 12 standard muffin cups with butter or butter flavored nonstick cooking spray or line with paper liners.
In a bowl whisk together the melted butter, buttermilk, eggs and vanilla until smooth.
In another bowl, stir together the flour, sugar, baking powder, baking soda and salt. Make a well in the center of the flour mixture, add the buttermilk mixture, and beat until smooth and well mixed, 1 to 2 minutes. Using a large silicone spatula, fold in the chocolate chips just until evenly distributed. Do not overmix. Spoon the batter into each muffin cup, filling it level with the rim.
Bake the muffins until golden, dry and springy to the touch, 20 to 25 minutes. A toothpick inserted into the center of a muffin should come out clean. Transfer the pan to a wire rack and let cool for 5 minutes. Unmold the muffins and let cool completely. Serve at room temperature.