In a bowl, place the 1 cup brown sugar (200 gr) you weighed beforehand.
You can use white sugar if you don’t have brown; the muffins will turn out a little sweeter but still delicious!! 😋
Add the 3 eggs and beat everything together using a whisk or a fork.

Weigh out 1 cup corn cream (200 gr) and add it to the sugar and egg mixture.

Weigh ¾ cup sunflower oil (180 gr) or use canola oil (any neutral vegetable oil works too — avoid strong-flavored oils like extra virgin olive oil).
Add it slowly, in a thin stream, while continuously stirring.

Weigh 1¾ cups all-purpose flour (220 gr).
Add 1 teaspoon baking powder.
Sift the flour and baking powder into the batter little by little while stirring.

Prepare a muffin tin with liners.
Fill each liner about one-third full.
Add milk chocolate chips to each muffin and stir gently with a spoon.
Sprinkle a little brown sugar on top so you get a crunchy crust!
Bake! (Preheat your oven to 380°F / 190C.)

To check if they’re done: insert a sharp knife or a skewer into a muffin, it should come out clean (ignore any melted chocolate, that’s normal). Let them cool!

Once cooled, remove from the muffin liners if you like and dust lightly with powdered sugar for a prettier presentation.
(I used “Godiva” milk chocolate chips, but any chocolate chips will work!)