This is a deliciously tender and flavorful muffin studded with rich chocolate chips. I made up this recipe for the little cafe. It is already a favorite with my dad, who makes sure to pick up extras every time he comes by!

Buttermilk Chocolate Chip Muffins

2 cups flour
1/2 cup sugar
2 1/4 teaspoons baking powder
1 teaspoon salt
1/4 teaspoon baking soda
1/4 teaspoon cinnamon
1 egg, lightly beaten
1 cup buttermilk
1 teaspoon vanilla
1/2 cup vegetable oil
1/2 cup whipping cream, beaten until soft peaks form
1 cup semisweet chocolate chips

Preheat your oven to 425 degrees. Grease muffin pans or line with paper liners, and set aside.

Combine the dry ingredients well, and set aside. In a smaller bowl, combine the egg, buttermilk, and oil, mixing well.

Use a spoon to make a well in the center of the dry ingredients. Then pour the liquid ingredients into the well.

Use the spoon to stir together JUST until the dry ingredients are almost moistened. Gently fold in the whipped cream.

Finally, fold in the chocolate chips, being careful not to over-mix.

Fill the muffin cups about 2/3 of the way full. Bake for 18-20 minutes, until the tops are lightly golden brown. Remove to racks and cool.