1-Getting started: Getting started with chocolate chip buttermilk muffins is as simple as preheating your oven and pulling out a bowl. Begin by setting your oven to 400°F (200°C) and preparing a standard muffin pan with grease or paper liners. This quick prep sets the stage for delicious results in no time.

2-Mix dry ingredients: In a large bowl, mix the dry ingredients: 2 ½ cups all-purpose flour, 1 cup granulated sugar, 2 ½ teaspoons baking powder, and ½ teaspoon salt. Stir them together until they’re well combined, which helps everything blend evenly later. Next, add the wet ingredients: ½ cup melted and cooled unsalted butter, 2 large lightly beaten eggs, and 1 ¼ cups buttermilk, stirring just until the mixture is almost combined to keep the batter light.

3-Fold in chocolate chips and bake: Gently fold in 1 cup of mini chocolate chips to distribute them without overmixing. Divide the batter evenly among the muffin cups, filling them nearly to the top this recipe makes about 16 standard muffins. For taller muffins, try filling every other cup and chilling the batter in the refrigerator for at least 1 hour before baking. Sprinkle with raw sugar if you like, then bake for about 18 minutes, rotating the pan halfway through for even cooking. Let them cool in the pan for 10 minutes before moving to a wire rack.