Easy One-Bowl Chocolate Chip Muffins

This breakfast recipe, Easy One-Bowl Chocolate Chip Muffins, leans on neutral-flavored oil, granulated sugar and packed light brown sugar. It makes 16 Muffins and takes about 40 minutes.

• Yield 16 Muffins
• Ready in 40 minutes
• Prep 20 minutes
• Cook 20 minutes

Ingredients

• 1/2 cup neutral-flavored oil
• 1/2 cup granulated sugar
• 1/2 cup packed light brown sugar
• 2 large eggs
• 1/2 cup buttermilk
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon baking soda
• 1 to 1 1/2 cups chocolate chips
• Coarse or raw/turbinado sugar, for sprinkling ((optional but delicious))

Instructions

1. Preheat the oven to 350 degrees F. Line a 12-cup muffin tin with paper liners and set aside.
2. In a medium bowl, whisk together the oil, granulated sugar and brown sugar. Add the eggs, buttermilk and vanilla and mix until very well combined.
3. Add the flour, baking powder, salt, and baking soda and before mixing, add the chocolate chips on top.
4. Mix the batter with a rubber spatula until no dry streaks remain (don't over mix or the muffins might be dry and tough).
5. Scoop the batter evenly into the muffin tin (about 2/3 full). If you have leftover batter and are worried about overfilling the muffin cups, bake a 2nd batch with the remaining batter.
6. 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.

Cool the bake on a rack until the crumb sets, then slice.