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Space - The BEST Chocolate Chip Muffins Ingredients: 2 ½ cups all-purpose flour 1 tbsp baking powder ½ tsp baking soda ½ tsp salt ½ cup unsalted butter, melted and slightly cooled ¼ cup vegetable oil ¾ cup granulated sugar ¼ cup brown sugar 2 large eggs 1 cup buttermilk (or 1 cup milk + 1 tbsp vinegar, let sit 5 min) 1 tbsp vanilla extract 1 ½ cups chocolate chips (mix of mini + regular is 👌) Optional: Coarse sugar or extra chips for topping 🧁 Instructions: Preheat & prep: Preheat oven to 425°F (220°C). Line a muffin tin with 12 liners or grease well. Mix dry ingredients: In a large bowl, whisk together flour, baking powder, baking soda, and salt. Mix wet ingredients: In another bowl, whisk melted butter, oil, both sugars, eggs, buttermilk, and vanilla until smooth. Combine: Pour wet ingredients into dry and gently fold together with a spatula until just combined — a few lumps are okay! Fold in chocolate chips, but don’t overmix. Scoop & top: Divide batter evenly among muffin cups (they’ll be full — that’s how you get the high tops!). Sprinkle with extra chocolate chips and a pinch of coarse sugar for that bakery sparkle ✨ Bake: Bake at 425°F for 5 minutes, then reduce temp to 350°F (175°C) and bake for another 12–15 minutes until domed and golden. Let cool for 5–10 minutes before devouring. 💡 Pro Tips: Want them extra fluffy? Don’t overmix! Try chopped dark chocolate for gooey pockets. Add a teaspoon of espresso powder for mocha vibes ☕ Freeze extras for a 30-second microwave treat anytime

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