Preheat oven to 425 degrees and line a 6- jumbo muffin tin with paper liners. With a mixer beat together eggs and sugar until light yellow in color – about 3-4 minutes. Mix in the milk, oil, and vanilla, and beat until well combined. In a separate medium bowl, whisk together the flour, baking powder, salt, and cinnamon.

Reserve about one tablespoon of flour mixture in a small bowl, and add the rest of the flour mixture to the wet ingredients. Mix until just starting to combine with the mixer – there will still be clumps of flour – and finish mixing the batter by hand until just combined. It will be lumpy and you will see a few sprays of flour. Add chocolate chips to the reserved flour mixture and toss so the chocolate chips are coated with flour. Add chips to batter and gently fold.

Pour batter into tins, pouring batter all the way to the top of each tin (seriously, to the top). Sprinkle with sugar and bake for 5 minutes, then reduce temperature to 375 and bake for 22-28 minutes, or until a toothpick inserted in the center comes out clean.