Preheat the oven to 425 degrees.

Liberally grease a jumbo muffin tin (6-count) with shortening or baker's release or line with liners. Set aside.

Mix the sugar, eggs, melted butter, and oil until combined.

Then mix in the milk, yogurt, and vanilla until the mixture is a pale yellow color.

Add the flour, baking powder, salt, and baking soda and mix until combined using a rubber spatula or wooden spoon. The batter will be thick, but please avoid over-mixing.

Gently fold in both types of chocolate chips.

Divide the batter evenly between the prepared muffin cups, filling to the top.

Add a couple more chocolate chips to the tops of each filled muffin cup followed by a sprinkle of coarse sugar.

Bake at 425 for 5 minutes - THEN REDUCE THE HEAT TO 350 DEGREES (leaving the pan in the oven) and continue to bake for another 25-30 minutes or until the muffins are light golden brown and the tops spring back when lightly pressed on. (you can also do the toothpick test)

Cool for at least 15 minutes in the pan before removing.

Serve warm or let cool to room temperature before placing in an airtight container for storage.