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Preheat oven to 375 degrees Fahrenheit. Grease a nonstick 24 cup muffin pan or use a silicone muffin pan.
In a large bowl, stir together the dry ingredients. In a medium bowl, whisk together the wet ingredients.
Combine the dry and wet ingredients. Be careful not to over mix! Use a spatula (instead of a whisk) to gently stir together until all the flour is wet. The less you stir the mixture, the lighter and fluffier your muffins will be.
Stir in chocolate chips. Divide batter evenly into muffin pan and bake for 12-14 minutes, or until the inserted toothpick in the center of the muffin comes out clean. Allow the muffins to cool for 3-5 minutes before transferring to a wire rack to cool completely.