Ingredients:

  • 2 ½ cups (315g) all-purpose flour, spooned and leveled
  • 1 tbsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • ½ cup (1 stick, 113g) unsalted butter, melted and slightly cooled
  • ¾ cup (150g) granulated sugar
  • ¼ cup (50g) packed light brown sugar
  • 2 large eggs, lightly beaten
  • ¾ cup (180ml) buttermilk (or ½ cup milk + 1 tbsp lemon juice, let sit for 5 minutes)
  • 2 tsp vanilla extract
  • 1 ½ cups (255g) semi-sweet chocolate chips, divided (reserve ¼ cup for topping)
  • Flaky sea salt, for sprinkling (optional, but highly recommended)

Instructions:

  1. Preheat oven to 425°F (220°C). Line a 12-cup muffin tin with paper liners or grease well.
  2. In a large bowl, whisk together flour, baking powder, baking soda, and salt.
  3. In a separate bowl, whisk together melted butter, granulated sugar, and brown sugar until smooth. Add eggs and vanilla extract, whisking until combined.
  4. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined. Be careful not to overmix! A few lumps are okay.
  5. Gently fold in 1 ¼ cups of the chocolate chips.
  6. Let the batter rest for 30 minutes at room temperature. This allows the gluten to relax and results in a more tender muffin.
  7. Use an ice cream scoop or large spoon to fill the muffin cups almost to the top.
  8. Sprinkle the remaining ¼ cup of chocolate chips over the tops of the muffins. Add a light sprinkle of flaky sea salt, if desired.
  9. Place the muffin tin in the preheated oven. Immediately reduce the oven temperature to 375°F (190°C). Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean and the tops are golden brown.
  10. Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely. Enjoy warm.