Monday, January 27, 2020

Buttermilk Muffins

Chocolate Almond Muffins, Chocolate Muffins, Buttermilk Muffins, High Altitude Muffin Recipes, Brunch IdeasI've made quite a few muffins over the years.  In fact, muffins (made from a box mix) were one of the first things I ever learned how to bake on my own when I was in middle school, and I've loved them for breakfast ever since.

A few months ago, I had an excess of buttermilk on hand, so I experimented with some buttermilk muffin recipes and just loved the results.  The buttermilk adds a lovely flavor to the muffins and makes them wonderfully soft and tender.  I have three new recipes for you in today's post.

These chocolate almond muffins were some of the prettiest muffins ever.  Adding a sprinkling of chocolate chips and almonds on top really makes them a show stopper.  The flavor of the chocolate is dark and rich, enhanced with a little almond extract, and a perfect pairing with crunchy almonds and chocolate chips.

I also made a batch of blueberry buttermilk muffins, but didn't get those photographed, so they're not pictured in this post, although I did include the recipe below.  Blueberry muffins will always be a favorite of mine, and I make them over and over, probably more often than any other flavor.




Chocolate Almond Muffins, Chocolate Muffins, Buttermilk Muffins, High Altitude Muffin Recipes, Brunch Ideas

Chocolate Almond Muffins, Chocolate Muffins, Buttermilk Muffins, High Altitude Muffin Recipes, Brunch Ideas



Then, there were these chocolate chip muffins.  I just LOVED these.  They are so soft, so tender, so cakey and pretty and tempting.  They are like eating a chocolate chip cookie but in muffin form.  Or cake.  Because muffins really just are an excuse to eat cake for breakfast, am I right?




Chocolate Chip Muffins, Buttermilk Muffins, High Altitude Muffin Recipes, Brunch Ideas

Chocolate Chip Muffins, Buttermilk Muffins, High Altitude Muffin Recipes, Brunch Ideas

Chocolate Chip Muffins, Buttermilk Muffins, High Altitude Muffin Recipes, Brunch Ideas

Chocolate Chip Muffins, Buttermilk Muffins, High Altitude Muffin Recipes, Brunch Ideas

Chocolate Chip Muffins, Buttermilk Muffins, High Altitude Muffin Recipes, Brunch Ideas





Chocolate Chip Buttermilk Muffins
printable

  • 1 3/4 cups all-purpose flour
  • 1 tablespoon corn starch
  • 1/2 cup granulated sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 teaspoon baking powder
  • 2 eggs
  • 1 cup buttermilk
  • 1/2 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract (optional)
  • 3/4 cup semi-sweet chocolate chips
  • 2 tablespoons granulated sugar
Preheat the oven to 350 and line a muffin pan with paper liners.  Since warm muffins can stick to the paper liners, I find that spraying the papers with non-stick spray helps the paper release the muffin perfectly.  I made six large muffins, but you can also make 12 standard-sized muffins.

In a bowl, whisk together the flour, corn starch, 1/2 cup sugar, salt, baking soda and baking powder.  In a separate bowl, whisk together the eggs, buttermilk, oil, vanilla and almond extracts.  Pour the wet ingredients into the dry, and whisk briefly just to combine, being careful not to over-mix.  Add 1/2 cup of the chocolate chips, and use a spatula to fold them into the batter.

Divide the batter between the muffin cups, filling them nearly full.  Scatter the remaining 1/4 cup chocolate chips over the top of the batter, and then sprinkle the sugar on top.  Bake large muffins for about 22 minutes, and standard-sized muffins for about 18 minutes, just until the tops are set and a toothpick comes out clean.

Cool in the pan for five minutes, then serve warm or at room temperature.

Yields 12 standard-size or 6 large muffins
Recipe from Curly Girl Kitchen


Chocolate Almond Muffins
printable

  • 1 1/4 cups all-purpose flour
  • 1/2 cup unsweetened cocoa powder (Hershey's special dark or another Dutch process cocoa)
  • 1 tablespoon corn starch
  • 3/4 cup granulated sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1 teaspoon baking powder
  • 2 eggs
  • 1 cup buttermilk
  • 1/2 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract
  • 3/4 cup semi-sweet chocolate chips
  • 3/4 cup almonds, roughly chopped
  • 2 tablespoons granulated sugar
Preheat the oven to 350 and line a muffin pan with paper liners.  Since warm muffins can stick to the paper liners, I find that spraying the papers with non-stick spray helps the paper release the muffin perfectly.  I made six large muffins, but you can also make 12 standard-sized muffins.

In a bowl, whisk together the flour, cocoa powder, corn starch, 3/4 cup sugar, salt, baking soda and baking powder.  In a separate bowl, whisk together the eggs, buttermilk, oil, vanilla and almond extracts.  Pour the wet ingredients into the dry, and whisk briefly just to combine, being careful not to over-mix.  Add 1/2 cup each of the chocolate chips and the almonds, and use a spatula to fold them into the batter.

Divide the batter between the muffin cups, filling them nearly full.  Scatter the remaining 1/4 cup chocolate chips and almonds over the top of the batter, and then sprinkle the sugar on top.  Bake large muffins for about 22 minutes, and standard-sized muffins for about 18 minutes, just until the tops are set and a toothpick comes out clean.

Cool in the pan for five minutes, then serve warm or at room temperature.

Yields 12 standard-size or 6 large muffins
Recipe from Curly Girl Kitchen



Blueberry Buttermilk Muffins
printable

  • 1 3/4 cups all-purpose flour
  • 1 tablespoon corn starch
  • 1/2 cup granulated sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 teaspoon baking powder
  • 2 eggs
  • 1 cup buttermilk
  • 1/2 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract (optional)
  • 3/4 cup fresh blueberries
  • 2 tablespoons granulated sugar
Preheat the oven to 350 and line a muffin pan with paper liners.  Since warm muffins can stick to the paper liners, I find that spraying the papers with non-stick spray helps the paper release the muffin perfectly.  I made six large muffins, but you can also make 12 standard-sized muffins.

In a bowl, whisk together the flour, corn starch, 1/2 cup sugar, salt, baking soda and baking powder.  In a separate bowl, whisk together the eggs, buttermilk, oil, vanilla and almond extracts.  Pour the wet ingredients into the dry, and whisk briefly just to combine, being careful not to over-mix.  Fold the blueberries into the batter.

Divide the batter between the muffin cups, filling them nearly full.  Sprinkle the sugar on top.  Bake large muffins for about 22 minutes, and standard-sized muffins for about 18 minutes, just until the tops are set and a toothpick comes out clean.

Cool in the pan for five minutes, then serve warm or at room temperature.

Yields 12 standard-size or 6 large muffins
Recipe from Curly Girl Kitchen

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