I make these whenever I have buttermilk on hand and freeze whatever the kids don’t eat right away – just pop in the microwave for 10-15 seconds for a quick pick-me-up!

• ½ cup unsalted butter, melted
• ¾ cup buttermilk
• 2 large eggs
• 1 Tablespoon vanilla
• 2 cups all-purpose flour
• ¾ cup sugar
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 ½ cups semisweet chocolate chips

1.  Preheat oven to 350°. Grease 36 mini muffin or 18 regular muffin tins.In a small bowl, whisk together the melted butter, buttermilk, eggs and vanilla until smooth.
2. In a medium bowl, stir together the flour, sugar, baking powder, baking soda and salt. Make a well in the center and add the buttermilk mixture.  Beat until smooth and well mixed.  Using a spatula, fold the chocolate chips into the mixture just until evenly distributed.
3. Spoon the batter into the muffin tins, filling each level with the rim of the cup.
4. Bake muffins until golden, dry and springy to the touch, 15-20 for mini muffins, 20-25 minutes for regular muffins.  Transfer the pan to a wire rack and let cool for 5 minutes.  Unmold the muffins and let cool completely.

Prep time:                   10 minutes

Cook time:                  15-20 minutes

Cooking Temp:           350°

Servings:                      36 mini muffins or 18 regular muffins