1-Getting started with chocolate chip muffins: First, preheat your oven to 425°F (220°C) and grease a jumbo muffin pan to ensure nothing sticks. Having all ingredients at room temperature makes mixing easier and leads to better results, like a lighter texture.

2-Next, in a large bowl, whisk together the dry ingredients: 3 cups all-purpose flour, 3 teaspoons baking powder, ½ teaspoon baking soda, ½ teaspoon salt, 1 teaspoon ground cinnamon, and ⅛ teaspoon ground nutmeg if you’re using it. This step helps everything blend evenly for a consistent bake.

3-In another bowl, whisk the melted butter, vegetable oil, granulated sugar, and eggs until they form a smooth mixture. Then, add the sour cream or yogurt, milk, and vanilla extract to this wet mix. Pour the wet ingredients into the dry ones and fold gently just until combined, taking care not to over-mix for tender muffins.

4-Detailed Mixing and Baking Steps:* Fold in the 1½ cups of semi-sweet chocolate chips to distribute them evenly through the batter.* Fill each muffin cup right to the top with batter for those tall, bakery-style tops, and sprinkle with coarse sugar if you want a sweet crunch.* Bake at 425°F (220°C) for 5 minutes, then lower the oven to 350°F (175°C) and bake for another 25 to 26 minutes until golden and set in the center.* Let the muffins cool in the pan for 10 minutes before moving them to a rack.