¾ cup + 3 tbspvegan milk of choice (or regular milk)
2½cupsall-purpose flour(330 g)
½cupbutter (vegan or regular)(105 g)
⅔cupgranulated sugar(150 g)
½cupchocolate chips* (dairy free or regular)
Raw/coarse sugar, for sprinkling (I used turbinado sugar)
Make the buttermilk by pouring 1 tbsp of white vinegar into a liquid measuring cup or a regular 1 cup measuring cup. Add in vegan milk of choice until it fills to 1 cup (you should have 1 cup total). Let sit for 5-10 minutes until the milk has curdled.
Preheat the oven to 425°F and line a cupcake tray with paper muffin liners.
In a medium bowl, whisk together flour, salt, baking soda, and baking powder, then set aside.
In a large microwave safe bowl, melt the butter. Add in the sugar and oil and whisk together. Add eggs, vanilla extract, and buttermilk and whisk again.
Slowly add in the dry ingredients and continue to mix together until just combined. Fold in the chocolate chips.
Fill the cupcake tins all the way to the top of the liners. Generously sprinkle with coarse sugar and top with more chocolate chips if desired.
Bake the muffins for 5 minutes at 425°F. After 5 minutes, leave the muffins in the oven and lower the oven temperature to 350°F. Bake for an additional 10-16 minutes, or until a toothpick inserted in the centre of the muffins comes out clean.
CHOCOLATE CHIPS: I use semisweet dairy free chocolate chips, but you can use milk chocolate chips if you prefer. Mini chocolate chips are also really good in these muffins!