Ingredients

The following ingredients have 12 Servings
  • 2 cups flour (all-purpose (240 grams))
  • ½ cup brown sugar (firmly packed, light)
  • 1½ teaspoons baking powder
  • ½ teaspoon baking soda
  • 1/4 teaspoon salt
  • ½ cup chocolate chips (mini)
  • 1 tablespoon sugar (granulated )
  • ½ teaspoon cinnamon
  • 2 eggs (room temperature)
  • 1/4 cup vegetable oil (or canola oil)
  • 1 cup buttermilk (room temperature, SEE NOTE)
  • 1 teaspoon vanilla extract (pure)

Instruction

  • Preheat the oven to 400℉/200℃. Position rack to middle.
  • Use a non-stick cooking spray or paper line a 12 cup muffin tray.
  • In a medium mixing bowl, combine dry ingredients. Whisk together.
  • Stir in chocolate chips. Set aside.
  • In a small mixing bowl, combine the granulated sugar and the cinnamon for the topping. Set aside. Please note that this topping is optional. 
  • In a large mixing bowl, whisk eggs with oil, buttermilk and vanilla extract. Mix well.
  • Add this liquid mixture all at once to the dry ingredients. With a wooden spoon, stir until just moistened.
  • Fill muffin liners ¾ full.
  • If using, sprinkle each muffin top with some of the cinnamon sugar. 
  • Bake for 18-20 minutes or until top bounces back when lightly touched.
  • These muffins are best the day they are made. Leftovers can be frozen.