Yield: 6 jumbo Muffins or 12 regular
4 T butter melted and cooled
¼ cup canola or vegetable oil
1 cup sugar
1 large egg + 1 egg white (room temp)
1 1/2 t vanilla extract
1/2 cup buttermilk (room temp)
1 3/4 cup flour
2 t baking powder
2 t corn starch
½ t salt
1 cup chocolate chips
1/3 cup coarse sugar
Combine butter and canola oil in a large bowl. Stir well.
Stir in sugar.
Add egg, egg white, and vanilla extract. Stir very well, until all ingredients are thoroughly combined.
Add buttermilk and stir well.
In a separate bowl, whisk together flour, baking powder, corn starch, and salt.
Fold dry ingredients into wet gently, taking care not to overmix. Once about half of the dry ingredients have been combined, add in chocolate chips and continue to fold in to batter.
Cover bowl with a dry towel and allow batter to sit 15 minutes**
Preheat oven to 425 (400 for dark pan) line muffin tin with paper liners or spray with cooking spray.
Once oven has preheated, portion batter into 6-cavity large muffin tin (you may also use regular, 12 count muffin tin, you will just need to bake them for less time), filling each tin all the way to the top with batter (without overflowing).
Sprinkle tops generously with course sugar and place muffin tin in preheated oven.
Bake on 425F (400 for dark pan) for 8 minutes and then reduce the oven temp to 350 (325 for dark pan) (do not open the oven door or remove the muffins, just leave them in and reduce the temperature) and bake another 15 minutes, or until tops are just beginning to turn golden brown (if you are using a 12-count muffin tin rather than jumbo-sized, these will not need to bake as long. Start checking your muffins after 7-8 minutes on 350F.
Allow to cool, and enjoy!
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