Ingredients
Scale
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar, packed
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup whole milk, room temperature
- 1/2 cup vegetable oil (or melted butter)
- 2 large eggs, room temperature
- 1 teaspoon pure vanilla extract
- 1 1/2 cups semi-sweet chocolate chips (plus extra for topping)
Instructions
- Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease the cups with non-stick cooking spray to ensure the muffins release easily after baking.
- In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, brown sugar, baking powder, and salt. Make sure there are no large lumps of brown sugar left in the mix.
- In a separate medium bowl, whisk together the milk, vegetable oil, eggs, and vanilla extract until the mixture is smooth and the eggs are fully incorporated.
- Pour the wet ingredients into the bowl with the dry ingredients. Use a spatula to gently fold the mixture together. Stop as soon as the flour streaks disappear; do not overmix, as this can make the muffins tough.
- Gently fold in 1 1/2 cups of chocolate chips until they are evenly distributed throughout the batter. Reserve a small handful to sprinkle on top of the muffins before they go into the oven.
- Divide the batter evenly among the 12 muffin cups, filling each about three-quarters full. Sprinkle the remaining chips on top. Bake for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
- Cook Time: 35 minutes
- Diet: Vegetarian