Spray a 12 count muffin pan with non-stick spray. Set aside.
Preheat your oven to 425 F degrees.
In a bowl sift together all purpose flour, baking powder and salt.
From that flour mix, take 1 tablespoon out in another container and add chocolate chips to it. Toss till all chocolate chips are coated with the flour. Tossing the chocolate chips with little flour before adding them to the batter makes sure that they do not sink at the bottom while baking. Set aside.
In another bowl add canola oil, egg, granulated white sugar and brown sugar and beat till everything is well combined, around 2 minutes.
Add vanilla extract and milk and mix till well combined.
Start adding the flour mix in parts, do not dump the entire thing at one go. Mix till the flour is just combined. Do not over-mix.
Add in the chocolate chips (along with the flour they were tossed in). Stir to combine. The batter will be thick.
Fill the muffin pans with the batter all the way to the top. Sprinkle with turbinado sugar (optional).
Bake at 425 F degrees for 5 minutes and then with the muffins remaining inside the oven, lower the temperature to 350 F degrees and bake for another 13-15 minutes or till a toothpick inserted in the center comes out clean.