Ingredients
Units
Scale
- 3oz (6 Tablespoons) Unsalted Butter, melted
- 1oz (2 Tablespoons) Vegetable Oil
- 100 grams (1/2 Cup) Granulated Sugar
- 1 Large Egg, at room temp.
- 2 Teaspoons Pure Vanilla Extract
- 156 grams (1 1/2 Cups) All-Purpose Flour/ Plain Flour
- 2 Teaspoons Baking Powder
- 1/2 Teaspoon Salt
- 4oz (1/2 Cup) Buttermilk
- 150 grams (1 Cup) Chocolate Chips/ Chunks
- 3 Tablespoons Demera/ Turbinado Sugar
Instructions
- Preheat oven to 425F/218C and grease a 12 cup muffin tin.
- In a large bowl mix together the melted butter, vegetable oil, and granulated sugar. Add the egg and vanilla extract whisking to combine. Whisk in the buttermilk.
- In a separate bowl combine the all-purpose flour, baking powder, salt, and chocolate chips.
- Add the dry ingredients to the wet ingredients gently folding. Do not over mix.
- Using a large scoop divide the batter between 7-8 cups. Sprinkle demerara sugar on top and extra chocolate chips, if desired. Bake for five minutes then reduce the temperature to 350F/180C and bake for an additional 10 to 13 minutes, or until a toothpick inserted comes out clean, and the muffin tops bounce back if you gently press them.
- Let cool in the pan for 5 minutes before carefully transferring to a wire rack. Store in an air-tight container.
Notes
To freeze the muffins: Let them cool completely then place them in a freezer friendly Ziploc bag or wrap tightly in plastic wrap/ cling film. Let them freeze in a single layer then after a few hours feel free to shuffle the bag around so they take up less space or leave them in a single layer!
To thaw a frozen muffin: Let it sit at room temperature for an hour or so, place them in the fridge overnight, or microwave for 30 seconds when you want one!
- Prep Time: 10
- Cook Time: 18 Minutes
- Category: Breakfast
- Method: Bake
- Cuisine: American
