My Favourite Chocolate Chip Muffins

Preheat oven to 200ºC (400ºF or Gas 6). Line a 12-hole muffin pan with muffin cases, then set aside.

Whisk together flour, sugar, baking powder, baking soda, salt, and chocolate chips. Set aside.

Whisk together egg, buttermilk, oil, and vanilla extract. Pour wet ingredients into dry ingredients and mix until just combined. Do not over-mix.

Divide batter evenly between the 12 muffin cases, and bake for 15–17 minutes, or until a toothpick inserted into the centre comes out clean. Allow to cool for 5 minutes in the pan, then transfer them to a wire rack to cool completely.

These muffins can be stored in an airtight container at room temperature for up to 5 days, or you can freeze them for up to 3 months. Thaw overnight in the fridge.