The Best Chocolate Chip Muffins (Print Version)
# Ingredients:
01 -
2 cups (254 grams) all-purpose flour
02 -
1/2 cup (100 grams) light brown sugar
03 -
1/4 cup (50 grams) granulated sugar
04 -
1/2 teaspoon fine salt
05 -
1 tablespoon baking powder
06 -
3/4 cup buttermilk, at room temperature
07 -
1 stick (113 grams) unsalted butter, melted and cooled
08 -
1 large egg, at room temperature
09 -
1 teaspoon vanilla extract (optional)
10 -
1 1/2 cups (255 grams) semisweet chocolate chips
# Instructions:
01 -
Preheat the oven to 400°F. Line a standard muffin tin with paper liners.
02 -
In a large bowl, whisk together the flour, light brown sugar, granulated sugar, salt, and baking powder. Set aside.
03 -
In a small bowl, whisk together the buttermilk, melted butter, egg, and vanilla extract.
04 -
Pour the wet ingredients into the dry ingredients and stir with a rubber spatula until just combined. Gently stir in the chocolate chips. Do not overmix.
05 -
Using a large cookie scoop or a spoon, divide the muffin batter evenly among the muffin tin cups.
06 -
Bake in the preheated oven until golden brown and a toothpick inserted in the center comes out clean, about 20 to 22 minutes. Let cool until barely warm.
07 -
Serve the muffins or store in an airtight container at room temperature for up to 3 days. Muffins can be frozen in an airtight container for up to 3 months.
# Notes:
01 -
For best results, use real buttermilk. Avoid DIY substitutes, as they affect the texture and flavor of the muffins.