Life Lately + Recipe For Our Favorite Chocolate Muffins

^^ Andrew had his first theater performance in Oliver, their 6th grade play last weekend^^

^^He played the role of the Gent and was an orphan in the opening scene. He LOVED it! And did so well. ^^

^^Charlie is loving coach pitch baseball this year!^^

Spring has flown by, first was April, which was filled with lots of angst over making a big life decision.  We were almost moving, then decided to stay, and I struggled with what each choice required giving up.  It was the first time in life that the right choice wasn't apparent and it was tough.  I'm pretty sure there was no right choice, we just had to decide and know with each option we gained and lost something.  I learned a lot about myself and the incredible man I married through the process and it reaffirmed what we ultimately value above all else.  So that was April. Did. me. in.  May has been its own, typical, end of the year whirlwind of activities, between baseball, the 6th grade play, teacher appreciation, end of year celebrations, and new client projects, my to-do list is pages long and my meal planning has been an after thought.  It has me day dreaming of slow summer mornings (not too far off now), hence the muffins....

One of the things I enjoy most about summer are the unhurried mornings, and slow mornings mean indulging special breakfast requests.  I have a feeling these chocolate muffins will be on regular rotation.  It is a simple recipe, like all muffins, but feels a little more indulgent than a bran and flaxseed muffin. Not necessarily healthier, but hey, you got to live a little. :)

Recipe | Buttermilk Double Chocolate Muffins

(adapted from epicurious.com)

3/4 of a stick (6 tablespoons) unsalted butter

2 ounces bittersweet chocolate chips

2 ounces semi sweet chocolate chips

2 cups all-purpose flour

2/3 cup sugar

1/3 cup unsweetened cocoa powder, sifted

1 tablespoon baking powder

1/2 teaspoon baking soda

3/4 teaspoon fluer de sel (or kosher salt)

1 1/4 cups buttermilk

1 large egg

2 teaspoon vanilla bean paste (or vanilla extract)

Preheat the oven to 375 degrees F. Butter or spray the 12 molds in a regular-size muffin pan or fit the molds with paper muffin cups.  Place the muffin pan on a baking sheet.

Melt the butter and the bittersweet chocolate chips together in a bowl over a saucepan of simmering water; or do this in a microwave. Remove from the heat.

In a large bowl, whisk together the flour, sugar, cocoa, baking powder, baking soda and salt. In a large glass measuring cup or another bowl, whisk the buttermilk, egg and vanilla together until well combined. Pour the liquid ingredients and the melted butter and chocolate over the dry ingredients and, with the whisk or a rubber spatula, gently but quickly stir to blend. Don't worry about being thorough—a few lumps are better than overmixing the batter. Stir in the remaining semi sweet chocolate chips. Divide the batter evenly among the muffin molds (I like to use an ice cream scoop).

Bake for 15- 20 minutes (do not overcook because they will get too dry, mine are are perfect at 15 minutes), or until a toothpick inserted into the center of the muffins comes out clean. Transfer the pan to a rack and cool 5 minutes before carefully removing each muffin from its mold.