Sugar Crusted Chocolate Chip Muffins

Heat your oven to 375 degrees F and line a 12-count muffin tin with baking cups.

For the sugar crust:
Mix together the three tablespoons white sugar and the two tablespoon dark brown sugar and set aside.

For the muffins:
In a medium bowl, combine the flour, sugar, baking powder, chocolate chips and kosher salt. Set aside.

In a small bowl whisk the egg, vanilla, grapeseed oil and milk. Pour the wet ingredients into the dry and mix by hand until all ingredients are incorporated.

Fill the prepared muffin cups two-thirds of the way full and sprinkle with the sugar mixture. Place the muffin tin on the middle rack of your preheated oven and bake for 18-20 minutes (I always check mine at the 15 minute mark) or until a cake tester comes out clean. Every one’s oven is different—so watch these carefully. Remove from oven when done. Let the muffins cool for a minute before removing them from the pan. Serve while still warm!