Buttermilk Chocolate Chip Muffin | Sweet Monkey

Sweet Monkey

Name: Buttermilk Chocolate Chip Muffin
Prep time: 35 min
Cook time: 45 min
Total time: 80 min
Yield: 12
Ingredients: Horizon Organic Heavy Whipping Cream (16 oz); MadeGood Chocolate Chip Granola Minis; Anderson Erickson Cultured Lowfat Buttermilk Carton (0.5 gal); Argo Baking Powder, Double Acting; Rodelle Vanilla Extract, Gourmet; Morton Iodized Salt, 26 Ounce; Gold Medal All Purpose Flour with Resealable Bag; Daisy Sour Cream; VITAL FARMS Pasture-Raised Large Grade A Eggs; Cake Mate Sugar, Blue; Wesson Vegetable Oil

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Buttermilk Chocolate Chip Muffin

Serves 1235 mins prep45 mins cook

These muffins are super easy to whip together! They are so soft and moist. We drizzle a little ganache on top but you could melt butter on top or eat just as is! Recipe makes 12.

0 servings

What you need

Horizon Organic Heavy Whipping Cream (16 oz)

heavy cream

vegan chocolate chips

buttermilk

baking powder

vanilla extract

salt

all purpose flour

sour cream

VITAL FARMS Pasture-Raised Large Grade A Eggs

egg

granulated sugar

vegetable oil

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Instructions

Preheat oven to 375° F.
Combine oil, sugar and whisk together. Add egg, sour cream and vanilla extract and whisk together till smooth.
Combine flour, baking powder and salt together in a small bowl and add to wet ingredients. Pour in buttermilk and stir till combine. Fold in chocolate chips. Leaving a handful for the top.
Pour muffin batter into lined muffin pan. Bake for 18 minutes. Take muffin’s out of the oven and make your ganache by heating up heavy cream and pouring it over the chocolate chips. Stir till smooth pipe on muffins. Ganache is optional.

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