The muffin obsession continues. I would definitely consider these more of a dessert item than a snack or breakfast food, but they are moist and tasty! This recipe made enough for 24 mini muffins plus all of the batter my not-quite-3-year-old ate in the process of baking.
Chocolate Chip Ginger Muffins
6 Tbs melted Butter
1 large Egg
3/4 cup Coconut Sugar
1 Tbs Vanilla Extract
1/2 cup Whole Milk
3/4 cup Buttermilk (or make your own using Whole Milk, Vinegar, and Yogurt)
2 Tbs ground Ginger
2 tsp Baking Powder
1/2 tsp Baking Soda
1/2 tsp Salt
2 1/2 cups Flour
1 cup Chocolate Chips
Optional: 2/3 cup Crystallized Ginger
Preheat the oven to 375.
Spray a mini-muffin pan with non-stick spray.
If you need to make Buttermilk, fill a measuring cup with just under 3/4 cups of Whole Milk. Add a tablespoon of Vinegar and 2 heaping spoonfuls of Yogurt in the measuring cup. Mix quickly, then set aside for 10 minutes.
In a mixing bowl, combine the Butter, Egg, Sugar, Vanilla, Milk, and Buttermilk. Mix thoroughly.
Slowly add in the dry ingredients, beating regularly. The mixture should be a thick, smooth batter when complete.
If you include crystallized ginger, fold it into the mixture.
Fill the muffin tins up half way with batter. Sprinkle the chocolate chips into each cup, then fill up with the rest of the batter.
Bake for 12-15 minutes until the muffins are golden and a toothpick comes out clean.
Let the muffins cool and enjoy with a big glass of milk! Bonus points if your kid gets all OCD arranging the muffins on a cake plate.