Best Chocolate Chip Muffin

1. Granulated / ordinary table sugar used for coffee etc is fine for this recipe. Super fine / caster sugar also works just fine.

2. Buttermilk substitute: Combine 1 cup room temperature whole (not skim) milk + 1 tsp white vinegar. Let stand for 5 minutes until curdled, then use per recipe. If milk is fridge cold, microwave for 30 seconds.

3. Muffins are always best on the day, but this keeps for 3 days in a super airtight container. I always prefer to reheat the muffins in the microwave - just for 20 seconds or so. Makes a world of difference!

4. Fantastic to freeze. Just wrap so they're airtight, freeze then defrost to room temperature before consuming.

5. Slightly adapted from this brilliant Bakery Style Chocolate Chip Muffins recipe by Little Sweet Baker. This recipe is BETTER than Ina Gartens, I've tried both!

6. UPDATE: For most sweet baking recipes I share, I provide different temps for different ovens i.e. fan forced / convection vs normal ovens. For this recipe, after I initially published it, I found that the same temp produces the same results, except the bake time just differs by a few minutes. So the recipe has been updated for these new instructions!

7. Nutrition is per muffin.