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Close-up of chocolate chip muffins on a marble board

Chocolate Chip Muffins

Tender buttermilk muffins loaded with semi-sweet chocolate chips, started in a hot oven and finished at a lower temperature.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Breakfast, Dessert
Servings 12 muffins

Ingredients
  

  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 cups semi-sweet chocolate chips
  • 1/2 cup unsalted butter melted and cooled
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 cup buttermilk
  • 1 tablespoon vanilla extract
  • non-stick cooking spray for the muffin tray

Instructions
 

  • Preheat the oven to 425°F. Spray a 12-cup muffin tray with non-stick cooking spray.
  • In a large bowl, combine the flour, baking powder, baking soda, salt and chocolate chips. Set aside.
  • In a medium bowl, whisk together the melted butter, sugar, eggs, buttermilk and vanilla.
  • Slowly add the wet ingredients to the dry ingredients. Gently fold together until just combined. Do not overmix the batter.
  • Divide the batter among the 12 muffin cups.
  • Bake at 425°F for 5 minutes. Then reduce the oven temperature to 375°F and continue to bake for another 12 to 15 minutes, or until a toothpick inserted into the center comes out clean. Do not overbake, or the muffins will be dry.
  • Let cool for 5 to 10 minutes.