Line a muffin pan with parchment paper liners. Set aside.
In a glass measuring cup, combine vinegar with enough milk to make 1 cup of liquid. Stir and let sit for a few minutes. This is going to be our homemade buttermilk.
1 tablespoon apple cider vinegar, 1 cup whole milk
In a mixing bowl, whisk flour, sugar, cocoa powder, baking powder, soda and salt.
2 cups all-purpose flour, ¼ cup unsweetened cocoa powder, ¾ cup granulated sugar, 1 ½ teaspoons baking powder, ¼ teaspoon baking soda, ¼ teaspoon salt
Add vanilla, almond extract (if using), egg and oil to buttermilk. Whisk until smooth. Add chocolate chips and stir in.
1 large egg, ¼ cup vegetable oil, 1 teaspoon vanilla extract, ½ teaspoon almond extract, ½ cup semi-sweet chocolate chips
Pour the buttermilk mixture to dry ingredients and stir together with a wooden spoon or a spatula. Do not overmix.
Scoop the batter using a regular size ice cream scoop, into the lined muffin pan.
Bake the muffins for 7 minutes. Without opening the oven, lower the temperature to 375° Fahrehneit, and bake muffins for 15 to 18 more minutes. Check the muffins at 15 minutes. The tops should be domed.
Remove muffins from the oven and cool in the pan for 10 minutes, then remove from pan and cool completely on a cooling rack.
Notes
To measure the flour properly, fluff the flour in the container you store it in, then spoon it into the measuring cup and level off the top.
I highly recommend using parchment paper liners and not colorful wrappers from a craft store.
Make sure the egg and milk are at room temperature.
Please note, that the nutrition value can vary depending on what product you use. The information below is an estimate. Always use calorie counter you are familiar with.