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Preheat your oven to 425℉.
In a medium bowl, combine all the dry ingredients. Gently mix to combine.
In a separate large bowl, whisk together the eggs and sugar until pale yellow.
To the egg/sugar bowl, whisk in the milk, oil, butter, and vanilla extract.
Mix the dry ingredients into the wet. Then once combined, gently fold in the chocolate chips.
In a greased muffin tin, fill the molds up to the rim with the batter.
Optional: sprinkle turbinado/raw sugar on top of each muffin before baking to give them a little extra texture.
Bake at 425℉ for 8 minutes, then lower to 350℉ and continue to bake for an additional 15-20 minutes until the tops have puffed and are golden brown.