Zucchini Muffins

Preheat oven to 375°F. Line a standard muffin tin with 12 muffin paper liners*.

Melt the butter, then whisk in the oil, brown sugar, granulated sugar, eggs, milk, vanilla, baking powder, baking soda and salt.

Use a spatula to mix in the flour and zucchini until a thick smooth batter forms, mixing just until there are no longer streaks of dry ingredients. Fold in ¾ cup chocolate chips (if using), mixing gently a few times.

Scoop the batter evenly into the muffin cups: the cups will be full to the top, using about a heaping ¼ cup per muffin. Sprinkle the tops of the muffins with turbinado sugar (for plain) or a sprinkle of chocolate chips (for chocolate variation).

Bake until the tops are set, rotating the pans halfway through the baking, about 22 to 27 minutes total (a toothpick inserted in the center should come out with a few clinging crumbs, but it can be tricky to tell with the chocolate chips since they melt onto the toothpick!). Allow to cool for 5 minutes, then transfer to a baking rack to fully cool (about 1 hour). The muffins store very well in an airtight container at room temperature for 2 days, in the refrigerator for 1 week, or frozen for 1 month.