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1
Preheat the oven to 350 °F.
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2
Grease muffins tins or use appropriate paper liners.
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3
Sift together the flour and baking powder.
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4
Cream the sugar, butter, salt in an electric mixer on medium speed with the paddle, scraping down the bowl periodically, until the mixture is smooth and light in color, about 5 minutes.
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5
Whisk together the eggs, milk, vanilla and oil. Add to the butter-sugar mixture in two or three additions, mixing until fully incorporated after each addition and scraping down the bowl as needed.
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6
Add the sifted dry ingredients, chopped Chokis® and mix on low speed until evenly moistened.
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7
Pour batter into each prepared muffin cup, filling them three-quarters full. Gently tap the filled tins to release any air bubbles.
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8
Bake at 350 °F until a toothpick inserted near the center of a muffin comes out clean, about 30 minutes.
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9
Cool the muffins in the tins for a few minutes, then unmold and transfer them to wire racks to cool completely.
