Chocolate Chip Muffins

tall chocolate chip muffins

Makes 12 muffins · 266 kcal per serving

Ingredients

• 245 g All Purpose Flour
• 12 g Baking Powder
• 3 g Baking Soda
• 3 g Salt
• 172 g Semi-Sweet Chocolate Chips
• 89 g Butter
• 156 g White Sugar
• 100 g Egg
• 191 g Buttermilk
• 10 g Vanilla Extract

Method

1. 1. Bring the buttermilk and eggs to room temperature so the melted butter doesn't seize.
2. 2. Whisk the dry ingredients (flour, baking powder, soda, salt) and toss in the chips.
3. 3. Mix the melted butter with the sugar, then whisk in the eggs, buttermilk, and vanilla.
4. 4. Fold wet into dry just until combined; the batter should mound on a spoon, not pour.
5. 5. Fill the cups three-quarters full; overfilling makes them spread flat instead of doming.
6. 6. Reserve a few chips for the tops.
7. 7. Bake at 425°F / 220°C 5 min, then 350°F / 175°C 15–17 min, convection off (the fan sets the tops too fast and caps the rise).
8. In an oven that browns quickly, bake steady at 375–400°F / 190–200°C.