chocolate chip mini muffins

I decided to make some mini muffins to finish off the buttermilk last week. Never understood why buttermilk is only sold in the quart size. I always have a bunch left over, trying to figure out how to use as much as I can before I have to throw it out.

These were just whipped up from pantry items that I always keep on hand. I added some nuts for texture, and because A. always liked the walnut squares from See's Candies. Gave them to A. to distribute at her office. 

Chocolate Chip Mini Muffins adapted from Williams Sonoma

makes about 20 mini muffins

1/4 cup unsalted butter, melted

3/8 cup buttermilk

1 large egg

1/2 tbsp vanilla extract

1 cup AP flour

3/8 cup sugar

1 tsp baking powder

1/4 tsp baking soda

1/4 tsp salt

1 cup semisweet chocolate chips

1/4 cup walnut, finely chopped

Preheat oven to 350. Line mini muffin pan.

In a bowl, whisk together the melted butter, buttermilk, egg, and vanilla until smooth.

In another bowl, stir together the flour, sugar, baking powder, baking soda, and salt. Make a well in the center of the flour mixture, add the buttermilk mixture, and beat until smooth and well mixed, about 1-2 minutes. Fold in chocolate chips and then walnuts until evenly distributed. Do not overmix. Spoon batter into muffin cups, filling it level with the rim.

Bake the muffins until golden, dry, and springy to the touch, about 12 minutes. A toothpick inserted should come out clean.