The chocolate chips will no doubt appeal to children, but the orange zest and walnuts make these muffins the ideal grown-up breakfast treat.
Makes 12 muffins
2 cups all-purpose flour
3/4 cup sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 stick unsalted butter, melted
1 egg, lightly beaten
1 cup low-fat buttermilk
1/4 cup orange juice, preferably fresh squeezed
2 tablespoons orange zest
1 teaspoon pure vanilla extract
3/4 cup mini chocolate chips (2 tablespoons reserved for tops of muffins)
1/2 cup finely chopped walnuts (2 tablespoons reserved for tops of muffins)
Place rack in center of oven and preheat to 375 degrees F. Spray a 12 mold regular size muffin pan with cooking spray.
In a large bowl, combine flour, sugar, baking powder, baking soda, and salt.
In a separate bowl, whisk together melted butter, egg, buttermilk, orange juice, orange zest, and vanilla. Add to the flour mixture and stir quickly until well combined. Fold in the chocolate chips and walnuts. Spoon the batter evenly into the 12 molds. Sprinkle with reserved 2 tablespoons each of chocolate chips and walnuts.
Bake for 18-20 minutes, or until the tops are golden and a cake tester inserted into the center of a muffin comes out clean. Transfer the pan to a rack to cool for 5 minutes before removing each muffin and placing on a wire rack to cool.