Chocolate Chip Muffins
tall chocolate chip muffins
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. Bring the buttermilk and eggs to room temperature so the melted butter doesn't seize.
- 2. Whisk the dry ingredients (flour, baking powder, soda, salt) and toss in the chips.
- 3. Mix the melted butter with the sugar, then whisk in the eggs, buttermilk, and vanilla.
- 4. Fold wet into dry just until combined; the batter should mound on a spoon, not pour.
- 5. Fill the cups three-quarters full; overfilling makes them spread flat instead of doming.
- 6. Reserve a few chips for the tops.
- 7. Bake at 425°F / 220°C 5 min, then 350°F / 180°C 15–17 min, convection off (the fan sets the tops too fast and caps the rise).
- In an oven that browns quickly, bake steady at 375–400°F / 190–200°C.