Double Chocolate Chip Muffins

Preheat your oven to 180'C or 160'C.

In your mixing bowl, add in butter and sugar, cream on high for about a minute.

Add in oil, beat on high until homogeneous, scrape down if needed.

Add in vanilla extract.

Add in egg, one at a time on medium speed.

Add in milk and mix on high until homogeneous.

In another bowl, whisk in dry ingredients, plain flour, cocoa powder, baking soda and baking powder together.

Add the dry ingredients into the batter, mix on low until just combine.

Fold in chocolate chips. Don't over mix!

Transfer it onto your muffins pan with liners using an ice cream scoop.

Drop the pan lightly a few times to release the air bubbles.

Bake it in the oven for 25 - 30 minutes or until golden brown, toothpick inserted in the center comes out clean.

Let it cool in the pan for at least 15 minutes transfer to a wire rack.

Notes:
For cakes and muffins, it is best to use ingredients that are room temperature. Scraping as often as needed helps to mix evenly.