he key to light and fluffy muffins is to avoid overmixing the batter. Beating the wet ingredients together before combining with the dry ingredients helps prevent overmixing. After you’ve done so, mix the wet and dry ingredients together until they’re just combined to prevent overmixing.
Ingredients
- 2 cups all-purpose flour
- 1/2 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 large egg
- 3/4 cup 2% milk
- 1/3 cup canola oil
- 3/4 cup miniature semisweet chocolate chips
Directions
- Preheat oven to 400°. In a large bowl, combine the first 4 ingredients. In a small bowl, beat egg, milk and oil. Stir into dry ingredients just until moistened. Fold in chocolate chips.
- Fill 12 greased or paper-lined muffin cups three-fourths full. Bake until a toothpick comes out clean, 18-20 minutes. Cool for 5 minutes before removing to a wire rack.
