• Whisk together the all-purpose flour, baking powder, baking soda, and salt in a medium bowl. Set aside. 250 g all-purpose flour, 2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt
• Add the melted butter, oil, eggs, sugar, sourdough discard, vanilla extract, almond extract and buttermilk in a large bowl. Whisk until well combined. 113 g butter, 15 g vegetable oil, 200 g granulated sugar, 2 large eggs, 100 g sourdough discard, 180 g buttermilk, 1 teaspoon vanilla extract, 1/2 teaspoon almond extract
• Add the dry ingredients to the wet ingredients and fold with a rubber spatula until almost all are combined. Add the chocolate chips and fold them through. 160 g 1 cup mini chocolate chips
• The muffins can be baked right away or cold-fermented overnight.
• Overnight sourdough muffins: Cover the bowl tightly and place it in the refrigerator for up to 20 hours.

Baking

• Preheat the oven to 425°F (220°C) and line a muffin pan with liners.
• Use an ice cream scoop to divide the muffin batter evenly between the liners. They will be quite full. If the batter had a cold-proof, it will be very thick.
• Sprinkle the top of the muffins with granulated sugar.
• Bake for 5 minutes in the preheated oven, then turn the oven down to 350°F (180°C) and bake for 15-18 minutes more until golden brown and the muffin tops spring back when pressed or a cake tester inserted in the middle comes out clean.
• Let the baked muffins cool in the pan for 5 minutes before removing them and placing them on a wire rack to cool further.