In a large bowl, combine all five dry ingredients, sifting the flour and baking powder, and mix well.

In another bowl, combine the yogurt and oil, and use a hand whisk to mix the ingredients until you get a smooth cream.

At this point, add the dry ingredients to the wet ingredients one spoonful at a time, whisking to make the batter smooth and lump-free.

Preheat the oven to 430°F (220°C).

Prepare your muffin pan. I use a silicone one, so I just lightly oil it. Don't look for paper liners in the photos. I never use them unless I'm giving them as gifts. This way, there's also less waste. Fill your molds 2/3 full with the batter and add more chocolate chips on top. I baked twice since I only have a 6-cup pan.

After the time is up, check the baking: the surface should be golden and the muffins cooked inside (do the spaghetti test). Turn off the oven, leave it open, and let the muffins cool in the oven. Then take them out and let them cool completely before removing them. I know, the kitchen smells amazing, but you have to resist! 😋 Great to enjoy as a snack or for breakfast! Enjoy! 😊👩🏻‍🍳