"Soft and tender buttermilk muffins, full of dark chocolate chips and topped with crunchy sugar."
Buttermilk Chocolate Chip Muffins
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Prep time: 5mins
Cook time: 18mins
Serves or Makes: 12
Recipe Card
ingredients
- 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
Method
Step 1
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.
Step 2
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.
Step 3
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.
Step 4
Cool in the pan for five minutes, then serve warm or at room temperature.