Line a 12 count muffin baking tin with paper cups and set it aside.
In a large-size mixing bowl, sieve all the dry ingredients together to get rid of any lumps.
Then whisk and set aside.
Next, in a separate large-size bowl, whisk the wet ingredients minus the chocolate chips until smooth. Next, gently add the dry ingredients to the wet ingredients. Mix until just combined (don’t over mix).
Afterward, fold in 1 1/2 cups of the chocolate chips.
Next, scoop batter into the muffins cups. Fill to the brim.
Then, sprinkle the remaining 1/2 of chocolate chips.
Bake in an oven preheated to 425 degrees for six minutes.
Finally, lower the temp to 350 degrees and bake for approximately 14 minutes. Or until a toothpick inserted in the center of a muffin comes out clean.