Today’s high altitude Chocolate Chip Muffins are light, fluffy, buttery and moist, with a hint of almond extract, and full of dark chocolate chips. They’re incredibly soft and tender, thanks to the buttermilk in the batter, with melted butter instead of oil for the best flavor.
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Why You’ll Love This Recipe
So Soft and Fluffy. These really are the softest muffins ever, with a tender, fluffy crumb that’s just irresistible.
Buttery and Chocolatey. The flavor of the butter really shines in these chocolate chip muffins, complemented by the richness of the dark chocolate chips.
Easy to Make. This is an easy muffin recipe, with no mixer needed to mix up the batter
- Flour. All-purpose flour provides the structure that baked goods need.
- Corn Starch. A little corn starch makes a very soft, tender muffin.
- Sugar. Sweetness and moisture.
- Salt. Complements the flavor of the chocolate and balances the sweetness.
- Baking Soda. Leavens the batter, reacting with the acid in the buttermilk, helping the muffins rise.
- Eggs. Add structure, fat and richness.
- Buttermilk. Not only does buttermilk add wonderful flavor to baked goods, but it makes them incredibly soft and fluffy.
- Butter. Adds richness and flavor. I’ve made these chocolate chip muffins with vegetable oil as well, instead of the melted butter, but the butter gives them the best flavor.
- Vanilla + Almond Extracts. Flavor. The almond extract is optional, but it’s a nice touch, and goes so well with chocolate.
- Chocolate Chips. I prefer semi-sweet or dark chocolate chips, and sometimes just use a mix of both. If you like milk chocolate, then by all means use those. I really like the Kirkland Chocolate Chips, and they’re inexpensive to buy in bulk.
Preheat your oven to 350 F, and prepare a muffin pan by lining it with 12 paper liners. Since muffins tend to stick to those paper liners, especially while they’re warm, I’m in the habit of always lightly spraying the papers with non-stick baking spray. It helps the muffins release perfectly from the paper, so no muffin crumbs are left behind.
Sift the Dry Ingredients.
Since you shouldn’t over-mix muffin batter once you add the liquid ingredients, it’s good practice to always sift your dry ingredients first. This ensures you don’t have any lumps in your flour that won’t get mixed into the batter.
Whisk in the Liquid Ingredients.
Separately, whisk together the liquid ingredients. Then add them to the bowl with the flour mixture, and whisk briefly, just to combine.
Fold in the Chocolate Chips and Bake.
Instead of adding all the chocolate chips to the batter, just add 2/3 of them. Fold them into the batter, just until evenly dispersed. Fill up your muffin cups. Take the rest of the chocolate chips and sprinkle them over the tops of the batter. This makes your chocolate chip muffins look so pretty!
Frequently Asked Questions
What can I use if I don’t have buttermilk?
For a buttermilk substitute, add 1 tablespoon white distilled vinegar to every cup of regular whole milk, and let stand for a few minutes to curdle.
Can I use vegetable oil instead of melted butter?
Yes, you can.
What does the corn starch do?
The corn starch tenderizes the batter, making the muffins very soft and light.
How long do these muffins stay fresh?
Store the muffins in an airtight container at room temperature, and they’ll stay soft for about 3 days.
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High Altitude Chocolate Chip Buttermilk Muffins
All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet.
- Muffin Pan
- 1 ¾ cups all-purpose flour, spooned and leveled
- 1 tbsp corn starch
- ½ cup granulated sugar
- ½ tsp coarse Kosher salt (if using table salt, use half the amount)
- 1 tsp baking soda
- 2 large eggs
- 1 cup whole buttermilk, room temperature
- ½ cup unsalted butter, melted
- 1 tsp vanilla extract
- 1 tsp almond extract
- ¾ cup semi-sweet chocolate chips
- Preheat the oven to 350 F. Line a standard-sized muffin pan with 12 paper liners, and lightly spray the liners with non-stick baking spray.
- In a large bowl, sift together the flour, corn starch, sugar, salt and baking soda.
- Separately, whisk together the eggs, buttermilk, melted butter, vanilla and almond extract.
- Add the liquid ingredients to the dry, and whisk briefly, just until combined.
- Fold 1/2 cup of the chocolate chips into the batter.
- Divide the batter between the muffin cups, filling them full, and sprinkle the top of the batter with the remaining 1/4 cup chocolate chips.
- Bake for about 20 minutes, until a toothpick or cake tester inserted in the center comes out clean.
- Cool in the pan for 5 minutes, then carefully remove, and place on a cooling rack to cool for 10 minutes. Serve warm or at room temperature.