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1
Combine milk and vinegar in a measuring cup and let sit for 5-10 minutes.
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2
Preheat oven to 425u00b0F. Grease a 6-cup jumbo muffin tin with nonstick cooking spray.
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3
In a large bowl, mix together dry ingredients: flour, baking powder, baking soda, salt, cinnamon, and sugars. Add butter, oil, eggs, vanilla, and the milk and vinegar mixture and stir. Remember, don't over-mix. It's ok if there are a few lumps! Fold in the chocolate chips.
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4
Fill each cup in the muffin tin until almost completely full, about 1/2 cup. Sprinkle with sparkling sugar, if using.
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5
For jumbo muffins, bake at 425u00b0F for 5 minutes. Then decrease the heat to 375u00b0F and bake for another 15 minutes, or until the center has cooked completely. Remove from oven and let cool for a few minutes before removing from the tin and serving.
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6
For regular muffins, bake at 425u00b0F for 5 minutes. Then decrease heat to 375u00b0F and bake for another 8 minutes. Remove from oven and let cool for a few minutes before removing from the tin and serving.
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7
Makes about 8 jumbo muffins (1/2 cup batter in each tin) or 6 jumbo and 6 regular muffins.
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8
Note: I prefer these muffins jumbo-sized, but feel free to make these into regular-sized muffins-just fill the tin with about 1/4 cup of batter and then bake!
