View Large Image Chocolate Chip Muffins Recipe Get ingredients: 227 g (1 cup) butter (unsalted, any temperature) 490 g (2 cups) buttermilk (room temperature) or: 30 g (2 tbsp) white vinegar or lemon juice 460 g (2 cups minus 2 tbsp) milk 4 eggs (200 g) (large, room temperature) 28 g (2 tbsp) baking powder 10 g (2 tsp) baking soda 546 g (3 cups) chocolate chips (semi-sweet, ~60% cacao) 625 g (5 cups) flour (all-purpose) 6 g (1 tsp) salt 400 g (2 cups) sugar (white, granulated) 26 g (2 tbsp) vanilla extract (pure) muffin cups muffin trays mixing bowl (medium) mixing bowl (large) cookie scoop (large, 1/4 cup) spatula whisk (large) whisk (small) Melt in the microwave, then set aside and let cool at room temperature: 227 g (1 cup) butter If the eggs are not room temperature, place them in a bowl of warm water for a few minutes. Add to glass measuring cup: 490 g (2 cups) buttermilk or: 30 g (2 tbsp) white vinegar or lemon juice 460 g (2 cups minus 2 tbsp) milk Stir with a fork or spoon to combine (about 15 seconds). Set aside for at least 5-15 minutes. Place the muffin cups into the muffin tray. Set the oven to bake, 420° F (216° C). Ensure the oven rack is in the middle position. Add to large mixing bowl: 625 g (5 cups) flour 28 g (2 tbsp) baking powder 10 g (2 tsp) baking soda 6 g (1 tsp) salt 546 g (3 cups) chocolate chips (optionally, set a few handfuls aside to decorate the tops of the muffins later) Whisk until mixed (less than 30 seconds). Set aside. Add to medium mixing bowl: buttermilk melted butter 400 g (2 cups) sugar 4 eggs (200 g) 26 g (2 tbsp) vanilla extract Whisk until mixed (about 1 minute). Pour the wet ingredients into the dry ingredients. Stir with a spatula until just combined (the dry ingredients should all be wet). Do not over-mix. Using the cookie scoop, scoop the batter into the muffin cups. The cups should be about 3/4 full. Remove any unused muffin cups from the muffin trays. Optionally, add extra chocolate chips on top of each muffin. Bake for 5 minutes. Lower the oven temperature to 375° F (191° C). Bake for another 12-15 minutes (or until a toothpick comes out clean). If the tops of the muffins are jelly-ish and don't bounce back, they aren't done. Let cool at room temperature in the muffin tray for a few minutes, then transfer to a wire rack to cool completely.
