INGREDIENTS
210 g (3/4 cups+2tbsp) milk room temperature; you can use buttermilk and skip vinegar/lemon juice
8 g (3/4 tbsp) vinegar or lemon juice skip it if you use buttermilk instead of milk
360 g (2+3/4 cups) all purpose flour
160 g (3/4 cups) caster sugar
1/2 tsp baking soda
12 g (2+1/2 tsp) baking powder
pinch of salt
120 g (3/4 cups) chocolate chips + more for topping
3 medium-large eggs room temperature
80 g (1/3 cup) vegetable oil
40 g (3 tbsp) unsalted butter melted then cooled down
1+1/2 tsp vanilla extract
INSTRUCTIONS
In a pitcher, mix together milk, vinegar and set a side for about 5-10 minutes. You can use buttermilk instead of milk and skip vinegar.
Meanwhile in a large bowl sift together: flour, baking powder, baking soda, sugar and salt.
Add chocolate chips to the flour mix and mix until combined.
Into the milk mix add eggs, oil, melted butter, vanilla and mix until well combined.
Gradually pour the milk mix into the flour mix and mix with a spatula or a whisk just until combined: be careful do not overmix the batter!
Cover the batter with plastic wrap and let it rest for about 15 minutes in refrigerator, until preheat the oven.
Meanwhile preheat the oven (upper + lower heat, no fan) at 210°C-410°F.
Divide the batter into 11 or 12 lined muffin molds: the cupcake molds should be full filled, so you'll get perfect high domed bakery style muffins.
Add some extra chocolate chips on top of muffins.
Bake in preheated oven (no fan, upper+lower heat) at 210°C-410°F for 5 minutes: this helps to get higher muffins.
Then turn down the heat and bake at 185°C-365°F for about 13 minutes or until a toothpick comes out clean and the top is slightly golden.
Cool down on a wire rack and serve it.