Easy chocolate chip muffins with yogurt

Preheat oven to 425°F. Spray the wells of your muffin tin with nonstick spray or line with paper liners and lightly spray them. Melt your butter and add your vegetable oil to bring it down to room temperature.
In a medium mixing bowl, whisk together your dry ingredients. Set aside.
In a large mixing bowl, combine Greek yogurt, eggs, and vanilla extract. Whisk together completely.
Fold in the dry ingredients until about halfway combined, then drizzle in the butter mixture and mix until the incorporated. This is a very thick batter.

Fold in the chocolate chips, just until evenly dispersed in the batter.
Use a medium scoop, or a couple spoons, to divide the muffin batter evenly into the the prepared muffin pan wells. They will be quite full. Top with extra chocolate chips and sparkling or granulated sugar if desired.

Bake at 425°F for 5 minutes, then drop the temperature to 350°F, without opening the oven.
Bake for another 18 to 22 minutes, or until a toothpick or skewer inserted into the center of a muffin comes out clean or with just a few crumbs.
Let cool for 5 minutes in the muffin pan and then carefully transfer to a wire rack to cool for at least 15 minutes longer.