Preheat your oven to 425°F (220°C). Line a muffin tin with paper liners or grease the cups.
In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In another bowl, mix the melted butter and granulated sugar until well combined.
Add the eggs, one at a time, beating well after each addition. Stir in the whole milk and vanilla extract.
Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Avoid overmixing; a few lumps are okay.
Gently fold in the chocolate chips, reserving a handful to sprinkle on top of the muffins.
Spoon the batter into the prepared muffin cups, filling each almost to the top. Sprinkle the remaining chocolate chips on the muffin tops.
Place the muffin tin in the preheated oven and immediately reduce the temperature to 375°F (190°C). Bake for 15-18 minutes or until a toothpick inserted into the center of a muffin comes out clean.
Once baked, remove the muffins from the oven and let them cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
