• prep: 15 min
• cook: 7 min
• total: 22 min

servings:

Soft, fluffy, chocolate chip studded muffins with sugar shellacked tops.

• 4 Tablespoons unsalted butter melted and cooled at least 5 minutes (57g)
• 1/4 cup canola oil may substitute vegetable oil (60ml)
• 1 cup sugar (200g) (granulated sugar)
• 1 large egg + 1 egg white room temperature preferred
• 1 1/2 teaspoon vanilla extract
• 1/2 cup buttermilk* room temperature preferred -- please see note for buttermilk substitute
• 1 3/4 cup flour 220g
• 2 teaspoons baking powder
• 2 teaspoons corn starch
• 1/2 tsp salt
• 1 cup chocolate chips I used a mix of mini and regular sized, but you can use either or a combination (175g)
• 1/3 cup additional granulated sugar, coarse sugar preferred for topping (67g)

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