I had half a bag of really good quality Ghirardelli chocolate chips that I wanted to used up, and a recipe I found recently for Ridiculously Easy Homemade Chocolate Chip Muffins on the In Jennie's Kitchen blog was the perfect solution. I made a few minor changes, swapping out the butter for coconut oil and the buttermilk for kefir, but otherwise I followed the original recipe. These muffins are great as a snack or for breakfast if you don't mind eating chocolate in the morning (I don't mind at all!). Just remember, as my husband discovered, that if you reheat them you will likely get gooey chocolate all over your fingers!
Small Batch Chocolate Chip Muffins
1 C. flour
3 T. sugar
1/4 tsp. salt
1 1/2 tsp. baking powder
1 large egg
2 T. butter or coconut oil, melted
1/2 tsp. vanilla
1/2 C. well-shaken buttermilk or plain kefir
3/4 C. good quality chocolate chips
In a large bowl, combine the flour, sugar, salt, and baking powder. In a small bowl, beat together the egg, melted butter/coconut oil, vanilla, and buttermilk/kefir with a fork.
Pour the liquid mixture over the dry mixture. Stir until just combined (do not overmix - the batter will be thick). Gently fold in the chocolate chips. Spoon the batter evenly into a paper-lined 6-cup muffin tin.
Bake at 400 degrees for about 15 minutes, until the muffins are a deep golden brown. Remove from the oven and cool on a wire rack for at least 10 minutes before serving. Serves 6.
Note: To make ahead, let the baked muffins cool completely. Wrap individually in plastic wrap, store in a tightly sealed zip-top bag, and freeze. Take the muffins out the night before you plan to eat them and let them thaw in the fridge overnight.
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