Buttermilk Dark Chocolate Chip Muffins

Ingredients 1/2 cup sugar 1 cup buttermilk 1/4 cup Greek yogurt 3 Tablespoons canola oil 1 egg 1 teaspoon vanilla extract 1 cup whole wheat flour 1 cup all purpose flour 2 teaspoons baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1 1/2 cups dark chocolate chips (I use Nestle) handful of mini chocolate chips for topping (optional)

Directions Preheat your oven to 400 degrees and line a muffin pan with liners (or spray with non-stick spray). In a medium bowl, whisk together the sugar, buttermilk, yogurt, oil, egg, and vanilla until fairly smooth. In a large bowl, whisk together the whole wheat flour, the all purpose flour, baking soda, baking powder, and salt. Add the wet ingredients to the dry ingredients bowl and mix with a wooden spoon until just combined. The batter should be fully incorporated but a little lumpy and thick. Fold in the dark chocolate chips.

Using a cookie scoop (it will make your life easier), fill the muffin tins about 3/4 of the way full. Sprinkle with additional mini chocolate chips, if you want, then bake for approximately 15 minutes, or until golden brown. Cool for 5 minutes then move to a wire rack to fully cool. Or start eating them warm, like I do.