- 1 3/ 4 cups all-purpose flour
- 1 tablespoon corn starch
- 1/ 2 cup granulated sugar
- 1/ 2 teaspoon coarse Kosher salt
- 1/ 2 teaspoon baking soda
- 1 teaspoon baking powder
- 2 large eggs
- 1 cup buttermilk
- 1/ 2 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 3/ 4 cup semi-sweet or dark chocolate chips
- 2 tablespoons granulated sugar
Preheat the oven to 350°F and line a standard muffin pan with 12 paper liners. Since warm muffins can stick to the paper liners, I find that spraying the papers with non-stick spray helps the paper release the muffin perfectly.
In a bowl, whisk together the flour, corn starch, 1/2 cup sugar, salt, baking soda and baking powder. In a separate bowl, whisk together the eggs, buttermilk, oil, vanilla and almond extracts. Pour the wet ingredients into the dry, and whisk briefly just to combine, being careful not to over-mix. Add 1/2 cup of the chocolate chips, and use a spatula to fold them into the batter.
Divide the batter between the muffin cups, filling them nearly full. Scatter the remaining 1/4 cup chocolate chips over the top of the batter, and then sprinkle the sugar on top. Bake large muffins for about 22 minutes, and standard-sized muffins for about 18 minutes, just until the tops are set and a toothpick comes out clean.
Cool in the pan for five minutes, then serve warm or at room temperature.