Ingredients:

  • 1 cup (125g) all-purpose flour
  • 2 tbsp (25g) granulated sugar
  • 1 tsp (5g) baking powder
  • 1/2 tsp (3g) baking soda
  • 1/4 tsp (1.5g) salt
  • 3/4 cup (180ml) buttermilk
  • 1 large (50g) egg
  • 2 tbsp (28g) melted unsalted butter
  • 1/2 tsp (2.5ml) vanilla extract
  • 1/2 cup (90g) mini semi-sweet chocolate chips

Instructions:

  1. Preheat oven to 375°F (190°C) and grease a 24-count mini-muffin tin with non-stick spray or melted butter.
  2. In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
  3. In a separate bowl, whisk together the egg, buttermilk, melted butter, and vanilla extract.
  4. Pour the wet ingredients into the dry ingredients and stir with a spatula just until the flour streaks disappear, leaving a few lumps.
  5. Gently fold in the mini semi-sweet chocolate chips using a spatula.
  6. Spoon the batter into the mini-muffin tins, filling each approximately 3/4 full.
  7. Bake for 12–15 minutes until the edges are light golden brown and the tops spring back when touched.
  8. Allow to cool in the pan for 5 minutes before removing.