Chocolate Chip Muffins

Ingredients

• 2 cups (254 grams) all-purpose flour
• 1/2 cup (100 grams) light brown sugar
• 1/4 cup (50 grams) granulated sugar
• 1/2 teaspoon fine sea salt
• 1 tablespoon baking powder
• 3/4 cup buttermilk*, (at room temperature)
• 1 stick (113 grams) unsalted butter, (melted and cooled)
• 1 large egg, (at room temperature)
• 1 teaspoon vanilla extract ((if desired))
• 1 1/2 cups (255 grams) semisweet chocolate chips

Instructions

1. 1

   Preheat the oven to 400°F. Line a standard muffin tin with paper liners.

2. 2

   In a large bowl, whisk together the flour, sugars, salt, and baking powder. Set aside.

3. 3

   In a small bowl, whisk together the buttermilk, butter, egg, and vanilla. Pour into the dry ingredients and stir with a rubber spatula until just combined. Gently stir in the chocolate chips. Do not overmix.

4. 4

   Using a large cookie scoop or a spoon, divide the muffin batter evenly among the muffin tin cups.

5. 5

   Bake until golden brown and a toothpick inserted in the center comes out clean, about 20 to 22 minutes. Let cool until barely warm.

6. 6

   Serve or store in an airtight at room temperature for 3 days. Reheat in the microwave for about 15 seconds if desired. Muffins can also be frozen in an airtight container for up to 3 months.