Soft, fluffy, chocolate chip studded muffins with sugar shellacked tops.
*If you don't happen to have buttermilk, you can use this substitute: pour 1 1/2 teaspoons lemon juice or
vinegar into a measuring cup and then fill up to the 1/2 cup line with regular milk. Stir well and allow mixture to sit for at least 5 minutes (it will thicken) before using.
**This is optional, it helps give the muffin tops a higher rise but you can certainly put them straight in the oven without waiting and they'll still taste delicious. Ideally you would let the batter set at least one hour, but I found 15 minutes gives me a decent rise (the muffins in the photographs were allowed 15 minutes) while still not dragging out the process too much.
Special thanks to The Kitchen Whisperer for the great tips that helped make these muffins truly "bakery style"!