Ingredients for 12 muffins:
3 cups flour (be sure to use brown flour not bleached)
4 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon (you can ignore this ingredient if you don't like cinnamon)
2 eggs (room temperature preferred)
1 cup sugar (brown sugar preferred)
1 cup milk (you can use almond / soy milk as well)
1/2 cup melted butter
1 teaspoon vanilla extract (pure vanilla preferred)
1 to 1 and a half cups chocolate chips (depending on how much chocolate you want in your muffin)
Preheat oven to 425F degrees.
In a bowl toss together flour, baking powder, salt and cinnamon. Mix until all dry ingredients are combined.
In a mixer bowl whisk together eggs and sugar until combined. Then gradually mix in milk, oil, and vanilla.
Now it's time to mix everything together. Mix dry ingredients, setting aside in a bowl, in the mixer. Avoid mixing too much. Try the lowest grade possible for your mixer.
Mix until all the flour is off the bottom of the bowl. You can turn off mixer and check if there is any remaining.
Now mix in the chocolate chips. Give it another quick stir.
Divide batter among prepared muffin tins, filling all the way to the top. Place tins in a bakeware of your choice.
Bake at 425F degrees for 15 minutes until tops are lightly golden and centres appear set.
Use a toothpick to test if it is fully baked.
Allow to cool for 10 minutes in pan before enjoying. Muffins taste best fresh the same day.