Step by step

Method

4 steps

1. 1

   Heat the oven to 400°F. Line a 12-cup muffin tin. Whisk 2 cups flour, 2 teaspoons baking powder, ½ teaspoon baking soda, ½ teaspoon salt, ½ cup granulated sugar, and ¼ cup brown sugar in a big bowl.

2. 2

   In another bowl, whisk ⅓ cup neutral oil, 1 large egg, 1 cup buttermilk or milk, and 1 teaspoon vanilla. Pour wet into dry and fold gently until you mostly don't see flour — a few small lumps are fine. Fold in 1¼ cups chocolate chips; save a handful to press on top.

3. 3

   Fill the liners nearly full and press the reserved chips on top so they look bakery-style. Bake 5 minutes at 400°F, then drop to 375°F and bake 12–14 minutes more until the tops are domed and golden and a toothpick comes out clean (melted chocolate doesn't count as wet batter).

4. 4

   Cool in the tin 5 minutes, then move to a rack. You want tall muffins with a tender crumb and chocolate in every bite — not pale flat tops or dense rubbery middles.