1. Take 1/2 cup (8 Tbsp) room temperature butter in a mixing bowl. Add 1/2 cup of granulated white sugar to it. It is very important for the butter to be room temperature so that it can blend well with the rest of the ingredients. Mix butter and sugar with a spatula or blender for a few seconds before adding in the rest of the ingredients.

2. Add 1/2 cup of brown sugar, 1 Tbsp Vanilla extract, 1/2 cup milk, and 3/4 cup canola oil. Mix everything well for 30 seconds with a hand blender. 

3. Add 3 large whole eggs to the bowl and beat for one minute. 

4. Now Sift all the dry ingredients into the bowl with a sifter.  2 cups all-purpose flour, 1/4 tsp salt, and 1 3/4 tsp baking powder. Blend everything well for 2 minutes. 

5. In a bowl take 3/4 cup of chocolate chips and dust with 2 tbsp all-purpose flour. Sprinkle this onto the prepared cake batter and gently fold in the batter. Coating the chocolate chips with the all-purpose flour helps that chocolate chips not sink to the bottom of the muffin cup.

6. Line the muffin pan and scoop the batter into each muffin pan filling all the way up to 3/4 th level.

7. Sprinkle 1 Tbsp brown sugar and 2 Tbsp chocolate chips on the top and bake in the oven @400 F for 10 minutes and @ 325 F for about 30 minutes. Ideally, muffins should be initially baked at a high setting and then reduce the temperature after 10 minutes. This helps to get the beautiful muffin top. Make sure that the toothpick inserted to the center of the cupcake comes clean to know if the muffins are baked or not.