In a large bowl, whisk together the flour, sugar, baking powder and salt until combined. Stir in the chocolate chips.
In a second bowl, combine the remaining ingredients and whisk until fully combined. Pour the wet ingredients into the dry ingredients and stir just until everything is moistened and combined. Be careful not to over-stir.
Pour into greased or lined muffin tins. Bake at 375 degrees for 12-14 minutes for a mini-muffin tin and 15-18 minutes for a regular-sized muffin tin, until fully cooked. (Use the toothpick test, if needed.)
Notes
With this recipe I was able to make 40 mini muffins and 6 regular sized. I’d guess you’d get 1 1/2 – 2 dozen regular sized muffins, depending on the size of your muffin tin. But if you have a mini muffin tin, I definitely recommend going that route and using mini chocolate chips. They are two-bites of chocolately goodness that are just enough to fulfill a sweet tooth.