There are many experiences in life to which I have absolutely no inclination to become a participant. Like running a marathon. Or bungee jumping. Or learning computer programming. Or Living in a snowy/icy location. I just have no interest in these.
And I'm thinking that eating muffins without chocolate chips has to be added to that list. Non-chocolate-chip muffins can sound so wonderful and so delicious. And I'm taken in by their charms, their warmth, their smell (I'm looking at you apple muffins). And I will bake some. And after I eat one, and the remaining 11 or so muffins are waiting to be eaten, my mind starts to regret this muffin path that I have chosen, and I fervently wish that a chocolate chip muffin, of some kind, of any kind, was in front of me instead.
I now put chocolate chips in banana muffins, zucchini muffins, muffins without fruit - ALL the muffins. Including these ones. I imagine that someone will assume that all the muffins taste the same. But that is just complete and utter nonsense.
Do I want that sweet banana taste with my chocolate chips or do I want some sweet berries? What kind of texture should the muffin have today? These are important questions. And lead to very (okay maybe not very) but still, they are all different muffins. All very different vehicles for delivering chocolate chips into my mouth.
Instead of leaving things well enough alone, I took out the lemon from this recipe and added vanilla extract and a bit of almond extract and some cinnamon and nutmeg for some fragrance. And, most importantly, chocolate chips were added to the mix. It is a muffin path with no regrets.
Ingredients
1 ½ cups chopped strawberries + 2 tablespoons flour
2 ½ cups flour
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon kosher salt
1 teaspoon cinnamon
1/4 teaspoon freshly grated nutmeg
2/3 cup sugar
1 egg
1 cup buttermilk
1/2 cup canola oil
1 tablespoon vanilla extract
1/4 teaspoon almond extract
1/3 cup semi-sweet or dark chocolate chips
Instructions
Heat oven to 350. In a small bowl, gently coat the strawberries with the 2 tablespoons flour together and set aside. In a medium-sized bowl, whisk 2 ½ cups flour, baking powder, baking soda, nutmeg, cinnamon, and salt. In a large bowl, mix together extracts, sugar, egg, buttermilk, and oil. Mix the dry ingredients into wet, stirring until just combined. Gently mix in the strawberries that have been tossed with flour, as well as the chocolate chips. Line a muffin pan with liners then divide batter among the prepared cups. Bake until golden brown and a tester inserted into the center comes out clean, about 25 minutes.
2 ½ cups flour
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon kosher salt
1 teaspoon cinnamon
1/4 teaspoon freshly grated nutmeg
2/3 cup sugar
1 egg
1 cup buttermilk
1/2 cup canola oil
1 tablespoon vanilla extract
1/4 teaspoon almond extract
1/3 cup semi-sweet or dark chocolate chips
Instructions
Heat oven to 350. In a small bowl, gently coat the strawberries with the 2 tablespoons flour together and set aside. In a medium-sized bowl, whisk 2 ½ cups flour, baking powder, baking soda, nutmeg, cinnamon, and salt. In a large bowl, mix together extracts, sugar, egg, buttermilk, and oil. Mix the dry ingredients into wet, stirring until just combined. Gently mix in the strawberries that have been tossed with flour, as well as the chocolate chips. Line a muffin pan with liners then divide batter among the prepared cups. Bake until golden brown and a tester inserted into the center comes out clean, about 25 minutes.
