Ingredients:

  • 2 cups (250g) all-purpose flour, plus more for dusting
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup (1 stick/113g) unsalted butter, softened
  • ¾ cup (150g) granulated sugar
  • ¼ cup (50g) packed light brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • ½ cup (120ml) buttermilk
  • 1 cup (170g) semi-sweet chocolate chips
  • 1 tablespoon granulated sugar (coarse sugar preferred)

Instructions:

  1. Preheat oven to 425°F (220°C). Line a 12-cup muffin tin with liners or grease well.
  2. Whisk together flour, baking powder, baking soda, and salt in a medium bowl.
  3. In a large bowl, cream together softened butter, granulated sugar, and brown sugar until light and fluffy.
  4. Beat in eggs one at a time, then stir in vanilla extract.
  5. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined – do not overmix!
  6. Gently fold in the chocolate chips.
  7. Use an ice cream scoop or spoon to fill each muffin liner about ¾ full.
  8. Sprinkle the tops of the muffins with coarse sugar.
  9. Bake at 425°F (220°C) for 5 minutes, then reduce the oven temperature to 350°F (175°C) and continue baking for 13-17 minutes, or until a toothpick inserted into the center comes out clean.
  10. Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.