Fluffy Bakery-style Chocolate Chip Muffins

Preheat your oven to 425°F (220°C). Line a standard 12-cup muffin tin with paper liners or spray generously with non-stick baking spray.

In a large mixing bowl, whisk together the 2 1/2 cups flour, 1 tbsp baking powder, 1/2 tsp baking soda, and 1/2 tsp salt until well combined. Set aside.

In a separate medium bowl, whisk together the 1/2 cup melted butter, 2 tbsp vegetable oil, 3/4 cup granulated sugar, and 1/4 cup brown sugar until smooth.

Add the 2 large eggs, 1 cup buttermilk, and 2 tsp vanilla extract to the wet sugar mixture. Whisk vigorously until the ingredients are fully emulsified.

Pour the wet ingredients into the dry ingredients. Using a rubber spatula, gently fold the mixture together just until no flour streaks remain. Do not overmix, or the muffins will be dense.

Gently fold in the 1 1/2 cups of chocolate chips, reserving a small handful to sprinkle on top later if desired.

Divide the batter evenly among the 12 muffin cups, filling them all the way to the top. Top with any reserved chocolate chips.

Bake at 425°F (220°C) for 5 minutes. Then, keeping the muffins in the oven, reduce the temperature to 375°F (190°C) and bake for an additional 13-15 minutes, or until a toothpick inserted into the center comes out clean.

Remove from the oven and let cool in the pan for 5 minutes before transferring to a wire rack to cool completely.