Instructions

1. Make the muffin batter. In a medium bowl, whisk together the flours, baking powder, and salt. In a small liquid measuring cup, whisk together the milk and the vanilla.
2. In the bowl of a stand mixer fitted with the paddle attachment, combine the sugar and butter. Beat on medium-high until light, fluffy, and doubled in volume, 2 to 3 minutes, using a rubber spatula to scrape down the bottom and sides of the bowl as necessary. Reduce the mixer to low and add the egg.
3. With the mixer still on low, add the the dry ingredients in three equal parts, alternating with the wet ingredients in two parts. Beat until just combined, then scrape down the bottom and sides of the bowl once more, then beat on low for an additional 30 seconds. Immediately reduce the mixer to low and add the chocolate chips, mixing until incorporated evenly throughout the batter, about 30 seconds.
4. Preheat the oven to 400°F. Prepare a muffin tin by spraying the inside and border of every other cavity in the muffin tin generously with cooking spray, or lining with muffin liners.
5. Use a 1-tablespoon or 3-tablespoon cookie dough scoop to fill each sprayed cavity with 6 tablespoons of the batter. Sprinkle the top of each cavity, aiming for the batter and avoiding the pan, with 1 teaspoon of granulated sugar each. Pour warm water into the outer cavities of the muffin tin’s final row, filling them at least two thirds of the way up.
6. Bake the muffins. Bake for 22 to 24 minutes, or until the muffins are domed and golden brown around the edges. A skewer inserted into the center of a muffin should come out with a few crumbs attached. Cool the muffins in their muffin tin on a wire rack for 15 minutes.
7. Serve and store. Serve warm, or at room temperature. The muffins are best on the day that they’re made, but can be individually wrapped in plastic and stored at room temperature for up to 2 days.