Preheat oven to 425ºF. Grease 12 muffin cups or use silicone liners. Set aside.

Mix dry ingredients: In a medium bowl whisk together flour, baking powder and salt. Set aside.

Mix wet ingredients: In a large bowl whisk together oil with maple syrup, add in eggs and vanilla, whisk until combined. 

Combine: Add bowl of dry ingredients into large bowl of wet ingredients. Gently begin to combine then add in milk and stir until ingredients are almost incorporated. Gently fold in chocolate chips, being careful not to over-mix. Batter will be somewhat thick. Avoid over-mixing the batter or you'll end up with tough muffins.

Bake: Evenly distribute batter into 12-cup muffin pan, filling 2/3 full (I like to use a medium cookie scoop). Sprinkle on more mini chocolate chips if you'd like and top with pinches of coarse sugar. Bake muffins at 425ºF for 5 minutes, then reduce oven temperature to 350ºF and continue baking for an additional 10-12 minutes, or until inserted toothpick in center of muffin comes out clean. Allow muffins to cool in pan for about 10 minutes before gently removing. TIP: if greasing muffin pan, I use a butter knife to remove from pan.

Cool: Transfer chocolate chip muffins to wire rack and allow to cool completely before storing. Muffins are best enjoyed fresh within 3 days. These muffins are a little bit more dense than traditional muffins.  They taste amazing warmed up with a little bit of butter.