Ingredients:

  • 190g (1 ½ cups) All-Purpose Flour
  • 100g Granulated Sugar
  • 50g Light Brown Sugar
  • 2 tsp Baking Powder
  • 0.5 tsp Salt
  • 120ml Whole Milk
  • 80ml Vegetable Oil
  • 1 Large Egg
  • 1 tbsp Vanilla Extract
  • 130g Mini Semi-Sweet Chocolate Chips
  • 1 tbsp Coarse Sparkling Sugar

Instructions:

  1. Heat the oven. Set your oven to 400°F (200°C) and line your 24 cup mini muffin tin. Note: A hot oven is the only way to get those tall domes.
  2. Whisk the dry base. Combine 190g flour, 100g white sugar, 50g brown sugar, 2 tsp baking powder, and 0.5 tsp salt in a large bowl.
  3. Emulsify the wet ingredients. In a separate jug, whisk 120ml milk, 80ml oil, 1 egg, and 1 tbsp vanilla until the egg is fully incorporated and pale.
  4. Create a well. Push the dry ingredients to the sides of the bowl to make a hole in the center.
  5. Merge the mixtures. Pour the wet ingredients into the well and fold gently with a spatula.
  6. Stop mixing early. Fold only until you see a few streaks of flour remaining. The batter should look slightly lumpy.
  7. Fold in the chips. Add 130g mini chocolate chips and give it two or three final turns.
  8. Portion the batter. Fill each muffin cup nearly to the top using a scoop.
  9. Add the sparkle. Sprinkle 1 tbsp coarse sugar over the tops until they look like they’ve been dusted with frost.
  10. Bake and check. Bake for 10 minutes until the tops spring back when lightly touched.