I make muffins a couple of times a month. These are my chocoholic husband's favorite.

2 cups flour

1 tablespoon baking powder

1/4 cup sugar

3/4 teaspoon salt

2 eggs

1 cup milk

1/2 cup canola oil

1 1/2 teaspoons vanilla extract

3/4 cup semi-sweet chocolate chips

Turbinado (large crystal) sugar for sprinkling on tops

Preheat oven to 425 degrees. Line a 12-cup muffin pan with baking liners or liberally spray the pan with baking spray (I prefer spray over liners). Combine the flour, baking powder, sugar and salt in medium bowl. In a large bowl, beat the eggs, milk, oil and vanilla by hand until well combined. Add flour mixture and stir by hand until all is moistened but not smooth. Stir in 1/2 cup of the chocolate chips — without over mixing. Pour muffin batter into prepared pan. With remaining 1/4 cup chocolate chips, add a few chips to the top of each muffin. Sprinkle with Turbinado sugar. Bake 15 minutes or until golden brown and muffin tops spring back when touched. Remove and sprinkle with more sugar, if desired. Cool in pan 2-3 minutes then remove muffins from pan and place on cooling rack.

Makes 12 muffins.

Note: I live and bake at high altitude. Those not at high altitude may find these bake better at 400 degrees.