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.
Looking for more high altitude muffin recipes? Don’t miss these double chocolate muffins, sweet potato maple crumb muffins, and blueberry streusel muffins.
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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
Ingredients
- 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. If you don’t have buttermilk, you can use half whole milk and half sour cream.
- 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.
Instructions
- Preheat the oven to 400 F, and position a rack in the center of the oven. 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 chocolate chips and mini chocolate chips.
- Place the muffins in the oven, and immediately turn the temperature down to 375 F. Bake for about 18 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.
Frequently Asked Questions
What can I use if I don’t have buttermilk?
If you don’t have buttermilk, you can use half whole milk and half sour cream instead.
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. See FAQs for adjusting to higher or lower elevations.
Equipment
- Muffin Pan
Ingredients
- 1 ¾ cups (228g) all-purpose flour, spooned and leveled
- 1 tbsp (8g) corn starch
- ½ cup (108g) granulated sugar
- ½ tsp coarse Kosher salt (if using table salt, use half the amount)
- 1 tsp baking soda
- 2 (110g) large eggs
- 1 cup (269ml) whole buttermilk, room temperature
- ½ cup (113g) unsalted butter, melted
- 1 tsp vanilla extract
- 1 tsp almond extract
- ¾ cup (136g) semi-sweet chocolate chips
- ¼ cup (45g) mini chocolate chips
Instructions
- Preheat the oven to 400 F, and position a rack in the center of the oven. 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 chocolate chips and mini chocolate chips.
- Place the muffins in the oven, and immediately turn the temperature down to 375 F. Bake for about 18 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.
I made these tonight. Yum! The buttermilk made them so tender and I loved the touch of almond. Great flavor and not too sweet!
Thanks, Nora! They’re a favorite with my family, and the almond extract really adds such good flavor! 🙂
I made these today and was not disappointed! I had all the ingredients on hand and they didn’t take long at all. I agree, the buttermilk makes the muffins very fluffy. I love this recipe and will log it away to make another time. Another plus, I live in Colorado and made them with no change and they turned out wonderful (no need to try and alter this recipe for high altitude). 10/10 would recommend to anyone.