Meg's Chocolate Chip Muffins
1/2 cup canola oil
1/2 cup sugar
1/2 cup packed light brown sugar
2 large eggs
1/2 cup buttermilk
1 tsp. vanilla
2 cups flour
1 1/2 tsp. baking powder
1/2 tsp. salt
1/4 tsp. baking soda
1 1/2 cups chocolate chips
Coarse (or raw/turbinado) sugar, for sprinkling (optional but delicious)
Preheat the oven to 350*. Line a 12-cup muffin tin with paper liners and set apart.
In a medium bowl, whisk together the oil, sugar, and brown sugar. Add the eggs, buttermilk, and vanilla and mix until very well combined.
Add the flour, baking powder, salt, and baking soda and before mixing, add the chocolate chips on top.
Mix the batter with a rubber spatula until no dry streaks remain (don't over mix or the muffins might be dry and tough).
Scoop the batter evenly into the muffin tin (about2/3 full). If you have leftover batter and are worried about overfilling the muffin cups, bake a 2nd batch with the remaining batter.
Sprinkle the tops of the muffins with coarse sugar, if using. Bake for 18-20 minutes until the tops spring back lightly to the touch and/or a toothpick comes out clean or with a few moist crumbs.
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