Indulge in these moist and flavorful chocolate chip muffins, perfect for breakfast or a sweet snack.
Preheat your oven to 375°F and line a 12-cup muffin tin with paper liners.
Using paper liners makes cleanup easier and ensures the muffins release easily from the tin.
In a mixing bowl, combine the buttermilk, canola oil, egg, and vanilla extract. Whisk until well blended.
Ensure the egg is fully incorporated for a uniform batter.
Add the brown sugar to the wet mixture and whisk until dissolved.
Breaking up any lumps in the sugar beforehand helps it dissolve more easily.
In another bowl, whisk together the whole wheat flour, all-purpose flour, baking soda, and salt.
Sifting the dry ingredients can help avoid lumps in the batter.
Gradually add the dry ingredients to the wet mixture, stirring gently until just combined.
Avoid overmixing to keep the muffins light and fluffy.
Fold in the chocolate chips evenly throughout the batter.
Reserve a few chocolate chips to sprinkle on top for a more appealing presentation.
Divide the batter evenly among the prepared muffin cups.
Filling each cup about three-quarters full ensures even baking.
Bake in the preheated oven for 15-20 minutes, or until a toothpick inserted into the center comes out clean.
Rotate the muffin tin halfway through baking for even cooking.
Allow the muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
Cooling on a wire rack prevents the muffins from becoming soggy at the bottom.
Serve the muffins warm or at room temperature. Enjoy!
Pair with your favorite beverage for a delightful treat.
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