Ingredients:

  • 2 1/2 cups (300g) all-purpose flour, spooned and leveled
  • 1 teaspoon (5g) baking powder
  • 1/2 teaspoon (2.5g) baking soda
  • 1/4 teaspoon (1.5g) salt
  • 1/2 cup (113g) unsalted butter, melted and slightly cooled
  • 3/4 cup (150g) granulated sugar
  • 1/4 cup (50g) packed light brown sugar
  • 2 large eggs
  • 1 teaspoon (5ml) vanilla extract
  • 1/2 cup (120ml) buttermilk (or milk with 1/2 teaspoon lemon juice)
  • 1 cup (170g) semi-sweet chocolate chips, plus more for topping (approx. 1/4 cup)

Instructions:

  1. Preheat oven to 400°F (200°C). Line 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 the melted butter, granulated sugar, and brown sugar until well combined.
  4. Beat in eggs one at a time, then stir in vanilla extract.
  5. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined. Don't overmix!
  6. Gently fold in the chocolate chips.
  7. Fill muffin cups about 2/3 full.
  8. Sprinkle additional chocolate chips on top of each muffin.
  9. Bake for 5 minutes at 400°F (200°C), then reduce the oven temperature to 350°F (175°C) and bake for another 13-17 minutes, or until a toothpick inserted into the center comes out clean (or with just a few melted chocolate streaks).
  10. Let muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.