Easy Chocolate Chip Muffins Recipe

INGREDIENTS

• 2 cups all-purpose flour 240 grams
• ½ cup almond flour 48 grams
• 1 tablespoon baking powder 14 grams
• 1 teaspoon baking soda 6 grams
• ⅛ teaspoon kosher salt
• 1½ cups semisweet chocolate chips 255 grams, divided
• ½ cup unsalted butter 113 grams, melted and cooled (1 stick)
• ½ cup granulated sugar 100 grams
• ½ cup brown sugar 107 grams
• 2 large eggs 100 grams
• 1 cup buttermilk 227 grams
• 1 tablespoon pure vanilla extract 12 grams

EQUIPMENT

• Kitchen Scale (optional)
• Muffin Tin
• Fine-Mesh Sieve

Instructions

• Preheat the oven to 350°F or 180°C. Line a 12-count muffin tin with paper liners. Set aside.
• In a large bowl, sift together the all-purpose flour, almond flour, baking powder, baking soda, and salt. Add chocolate all but 3 tablespoons of the chips. Set aside.2 cups all-purpose flour,½ cup almond flour,1 tablespoon baking powder,1 teaspoon baking soda,⅛ teaspoon kosher salt,1½ cups semisweet chocolate chips
• In another medium-sized bowl, whisk the butter, both the sugars, eggs, buttermilk, and vanilla extract together until well combined.½ cup unsalted butter,½ cup granulated sugar,½ cup brown sugar,2 large eggs,1 cup buttermilk,1 tablespoon pure vanilla extract
• Slowly start adding the dry mix to the wet mix in batches and mix until everything is combined well.
• Pour the batter into the lined muffin trays, filling ⅔ full. Sprinkle the remaining 3 tablespoons of chocolate chips on top of the muffins, and bake them for 15-18 minutes. Let cool completely on a wire rack.

NOTES

• Make sure to save about 3 tablespoons of chocolate chips for topping your muffins. 
• Sift all your dry ingredients, and then add the chocolate chips last. 
• Check your muffins after they have cooked for 15 minutes. Over-baking will cause them to dry out.

Storage: Store chocolate chip muffins in an airtight container at room temperature for up to 4 days, in the refrigerator for up to 1 week, or in the freezer for up to 2 months.