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Preheat oven to 180C/350F.
Melt the butter for 20 seconds in the microwave and let cool. Whilst that is cooling, whisk eggs in a bowl with a fork. Add milk, oil, vanilla essence and butter. Whisk again until combined.
Sift flour, baking powder and sugar in another bowl and lightly mix together. Add 3/4 of the chocolate chips and mix with your hands until those chocolate chips are covered with flour.
Add wet ingredients (egg mixture) to the flour mixture. Carefully fold with a wooden spoon until JUST incorporated. Do not over mix. Don't worry, it should be lumpy!
Grease the muffin tin or use silicon cases. Fill the cases or tin with the mix. I use an ice-cream scoop because it creates less mess and it makes all of the muffins the same size! This mix should make about 12 decent sized muffins.
Place the rest of the chocolate chips on top of the muffins and press down lightly. Sprinkle each with a little bit of brown sugar.
Cook for about 20-25 minutes. Once done, cool in the tin for about 10 minutes because the muffins will be very soft and will just fall apart if you try to move them.
After 20 minutes cooling, carefully remove the muffins and eat!! They taste lovely warm and just as good cold. I ate one by itself and one with chocolate yogurt over the top - both were amazing and moist.
The mixture should be quite wet and lumpy. If it seems to dry, add a tbsp more of milk.
I used carotino oil because it makes the muffins a stunning golden colour and you don't need much of it (making the muffins a tiny bit healthier!) It's available in most supermarkets.