(from 750 best muffin recipes by Camilla V. Saulsbury)
Makes 12 muffins. Preheat oven to 350F (180C).
In a large bowl, whisk together:
- 1 1/2 cups/ 375ml all purpose flour
- 1/2 cup/ 125ml whole wheat flour
- 2 tsp/ 10ml baking powder
- 1/2 tsp/ 2ml baking soda
- 1/2 tsp/ 2ml salt
Beat:
- 1 cup granulated sugar
- 1/4 cup/ 60ml softened unsalted butter
- 1/4 cup/ 60ml vegetable oil
in a large bowl using an electric mixer on medium-high speed, beat the sugar and butter until fluffy.
Add:
- 2 eggs
one at a time. Beat until fluffy and pale yellow.
Beat in:
- 1 1/2 tsp/ 7ml vanilla extract
until blended
With the mixer on low speed, beat in flour mixture alternately with:
- 2/3 cups/ 150ml buttermilk
making 3 additions of flour and 2 of buttermilk until just blended.
Gently fold in:
- 2 cups/ 500ml semi sweet chocolate chip
Divide batter equally among prepared cups. Bake in preheated oven for 22 to 27 mins until tops are golden and a toothpick inserted in the center comes out clean.
Let cool in pan on a wire rack (out of the oven) for 5 minutes, then transfer to the wire rack to cool.
Note:
- Bake on the middle rack of the oven
- Eggs used are always large eggs
- Fill the muffin cups only almost to the full level
- Never overmix the muffin dry and wet ingredients
