Whole Wheat Chocolate Chai Muffins

Preheat the oven to 375ºF and grease and flour a mini or regular muffin tin.

In a small mixing bowl, combine the milk and vinegar and set aside.

In a large mixing bowl, stir the flour, baking powder, baking soda, cocoa powder, chai, and salt.

Using a handheld mixer or a stand mixer fitted with the paddle attachment, beat the butter, olive oil and granulated sugar together until creamy. Add the eggs and beat well. Beat in half of the dry ingredients and all of the liquid ingredients. Stir in the rest of the dry ingredients until just blended.

Pour the batter into the prepared muffin tin up to the rims. Sprinkle with mini chocolate chips. Bake 14-16 minutes for mini muffins, or 16-20 minutes for standard muffins. Allow to cool for 5 minutes, then transfer to a wire rack to cool completely.

Brush the still-warm muffins with olive oil and sprinkle with turbinado sugar.