Ingredients:

  • 2 cups (250g) all-purpose flour
  • 3/4 cup (150g) granulated sugar
  • 2 tsp (10g) baking powder
  • 1/2 tsp (3g) salt
  • 3/4 cup (180ml) buttermilk
  • 1/2 cup (115g) unsalted butter, melted and cooled
  • 1 large (50g) egg, room temperature
  • 1 tsp (5ml) vanilla extract
  • 1 1/4 cups (225g) semi-sweet chocolate chips
  • 1 tbsp (12g) turbinado sugar

Instructions:

  1. Preheat your oven to 425°F (218°C). Line a 12-cup standard muffin tin with paper liners.
  2. In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt.
  3. In a medium bowl, whisk together the melted butter, egg, buttermilk, and vanilla extract until combined.
  4. Pour the wet ingredients into the dry ingredients. Use a spatula to fold gently, stopping the moment the flour streaks disappear to avoid overmixing.
  5. Gently fold in the semi-sweet chocolate chips.
  6. Fill each muffin cup about 3/4 to 7/8 full and sprinkle the tops with turbinado sugar.
  7. Bake at 425°F (218°C) for 5 minutes.
  8. Without opening the oven door, reduce the temperature to 350°F (175°C) and bake for an additional 15-18 minutes.
  9. Remove from the oven when a toothpick inserted into the center comes out with a few moist crumbs. Let muffins rest in the tin for 5 minutes before transferring to a wire rack.