Servings: Makes 12 muffins

1 3/4 cups all-purpose flour 1 ¾ cups all-purpose flour
2 teaspoons baking powder 2 teaspoons baking powder
1 teaspoon baking soda 1 teaspoon baking soda
1/4 teaspoon salt ¼ teaspoon salt
2/3 cup granulated sugar ⅔ cup granulated sugar
1/2 cup milk ½ cup milk
4 tablespoons unsalted butter, melted 4 tablespoons unsalted butter, melted
1/4 cup vegetable oil ¼ cup vegetable oil
2 large eggs 2 large eggs
1 teaspoon vanilla extract 1 teaspoon vanilla extract
1 cup semi-sweet chocolate chips, or more if desired 1 cup semi-sweet chocolate chips, or more if desired
2 tablespoons sparkling sugar 2 tablespoons sparkling sugar

Preheat the oven to 350°F. Line a standard 12-cup muffin tin with paper liners; set aside.
In a large bowl, combine the flour, baking powder, baking soda, and salt.
In a large glass measuring cup or another bowl, whisk together the sugar, milk, melted butter, vegetable oil, eggs, and vanilla.
Pour the wet mixture over the dry ingredients, and stir using a rubber spatula until just moist. Add the chocolate chips, and gently toss to combine.
Spoon the batter into the prepared muffin tin, dividing it evenly. Sprinkle the tops with sparkling sugar. Bake for 15 to 17 minutes, or until a toothpick inserted in the center of a muffin comes out clean.
Cool on a wire rack before removing the muffins from the tin. Serve warm or at room temperature.