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A perfect sweet muffin base that's super quick to mix! This is moist and fluffy, with a beautiful dome like the muffins you get from bakeries and cafes. I load this up with chocolate chips but feel free to substitute with your favourite berries, nuts or dried fruit. Don't worry if you don't have BUTTERMILK - use the substitute in Note 1. KEY TIP: Do not over mix the batter, it is the key culprit for hard muffins. A few flour lump remaining is absolutely fine. UPDATE 14 Oct 2016: This recipe was originally made with just butter. However, I found that by swapping out half the butter with oil, you get a slightly more moist muffin while still having the benefit of the flavour that the butter provides.
View original recipe on recipetineats.comPreheat oven to 200C/390F (all ovens) (Note 6). Line a 12 hole muffin tin with paper patties.
Whisk flour, baking powder, baking soda, sugar and salt in a bowl. Stir through chocolate chips.
In a separate bowl, whisk buttermilk, melted butter, oil, eggs and vanilla.
Make a well in the flour bowl, pour in egg mixture. Mix until just combine - try not to stir more than 8 times. Some flour lumps in the batter is fine.
Divide batter between paper cases. Top with remaining 1/4 cup chocolate chips.
Bake for 5 minutes, then turn down to 180C/350F (fan forced/convection) and bake for a further 15 minutes, or until a skewer inserted into the muffin comes out clean.
Remove muffins from the muffin tin immediately onto a cooling rack.
Serve warm or at room temperature (warm is extra yum!)
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