High Altitude Chocolate Chip Buttermilk Muffins
These easy to make chocolate chip muffins are light, fluffy, buttery and moist, with a hint of almond extract, and full of dark chocolate chips.
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.
Notes
Leftover muffins should be stored in an airtight container at room temperature for up to 3 days.
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