Bakery-Style Chocolate Chip Muffins

Name: Bakery-Style Chocolate Chip Muffins
Ingredients: 4 Tablespoons unsalted butter (melted and cooled at least 5 minutes, 57g); ¼ cup canola oil (may substitute vegetable oil, 60ml); 1 cup granulated sugar (200g); 1 large egg + 1 egg white (room temperature preferred); 1 ½ teaspoons vanilla extract; ½ cup buttermilk (room temperature preferred); 1 ¾ cup all-purpose flour (220g); 2 teaspoons baking powder; 2 teaspoons corn starch; ½ teaspoon table salt; 1 cup chocolate chips (I used a mix of mini and regular sized, but you can use either or a combination, 175g); ⅓ cup additional granulated sugar, coarse sugar preferred (for topping, 67g)

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Combine butter, oil, and sugar in a large bowl and whisk together. Add egg, egg white, and vanilla extract.

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Ingredients

4 Tablespoons unsalted butter (melted and cooled at least 5 minutes, 57g)
¼ cup canola oil (may substitute vegetable oil, 60ml)
1 cup granulated sugar (200g)
1 large egg + 1 egg white (room temperature preferred)
1 ½ teaspoons vanilla extract
½ cup buttermilk (room temperature preferred)
1 ¾ cup all-purpose flour (220g)
2 teaspoons baking powder
2 teaspoons corn starch
½ teaspoon table salt
1 cup chocolate chips (I used a mix of mini and regular sized, but you can use either or a combination, 175g)
⅓ cup additional granulated sugar, coarse sugar preferred (for topping, 67g)