Don't you go judging my midwestern weather....

Since I can't seem to get cinnamon chips shipped out to me from Utah... no really - they say it's too warm in my area - at least last I tried, I decided to give this a go with the intended mini chocolate chips. While my family isn't super excited about that, I was. These muffins are amazing. If you want a muffin that means business - these are them! Regardless of the mix in. They have a LOT of baking powder and you pile up the batter to make some tall delicious muffins! Eat them warm or pop them in the microwave for a little bit to melt that chocolate and make it even better! What a treat! Maybe I'll try to order those cinnamon chips again... the nerve, judging me and my midwestern weather! The nerve of some people!

Chocolate Chip Muffin Recipe
Ingredients
4 cups (480g) all-purpose flour
1 ½ cup (300g) granulated sugar
4 tsp baking powder
1 tsp salt
¼ tsp nutmeg, can also use cinnamon
4 large eggs
1 cup (240ml) whole milk or 2% milk, can also use buttermilk
½ cup (118ml) vegetable oil, can also use olive oil, avocado oil, canola oil
4 Tbsp (57g) unsalted butter, melted & cooled
2 tsp vanilla extract
2 cups (340g) semi-sweet chocolate chips, divided (I used regular and minis)
In a mixing bowl combine the flour, granulated sugar, baking powder, salt, and nutmeg. Stir with a spoon to combine, set aside.
In a larger mixing bowl combine the eggs, milk, vegetable oil, cooled & melted butter, and vanilla extract. Stir to combine.
Gradually mix the dry ingredients and 1 ½ cups chocolate chips into the wet ingredients, mixing just until combined. The batter will be very thick!
Cover the bowl with a towel and allow the batter to rest for 15 minutes. During this time, preheat the oven to 425ºF / 220ºC.
For bakery style muffins, line a 12 count muffin pan with 6 muffins liners, meaning you’ll only fill every other muffin well with batter. Fill the liners with 6-8 heaping tablespoons of batter. Top the muffins with the remaining chocolate chips. Sprinkle them with sanding sugar.
Place one pan in the center of the oven and bake for 7 minutes at 425ºF / 220ºC, then keep the muffins in the oven, turn the temperature down to 350ºF and bake for 12-16 minutes or until a toothpick inserted in the center comes out clean. Allow the muffins to cool in the pan. Repeat with the remaining batter, bumping the temperature back up to 425ºF.