Preheat the oven to 350°F. Line a muffin pan with paper liners; set aside.
In a small bowl, whisk the flour, baking powder, and salt together.
In a medium bowl, whisk the eggs and sugar together until pale in color, about 1 minute.
Whisk in the oil, followed by the yogurt, vanilla, and sweet dough extract.
Add the flour mixture and stir with a silicone spatula just until combined. Fold in the chocolate chips. Don't overmix.
Divide the batter evenly between the muffin cups and sprinkle the tops with coarse sugar if using.
Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with only a few moist crumbs attached.
Cool the muffins for 5 minutes in the pan then transfer to a wire rack to cool completely. Muffins are best the day they are made but they can be stored for later use, see make-ahead tips in the notes below.
Notes
Oil: Use flavorless oil for best results. Vegetable oil or canola oil are great options. Melted butter will also work with this recipe.
Yogurt: Look for whole milk Greek yogurt. This will yield the best texture. Sour cream or 1 cup full-fat buttermilk will also work with this recipe.
Buttery sweet dough emulsion: This product can be found on amazon. It offers a rich taste of creamery butter combined with a hint of citrus and vanilla. I highly recommend it but if you don't have access to it, use 2 teaspoons of vanilla extract.
Chocolate chips: While I prefer semisweet chocolate chips, bittersweet is also a great option.
Variations:
Mix 1 teaspoon ground cinnamon with the dry ingredients.
Fold in 1/2 cup finely chopped nuts - pecans, walnuts, or almonds.
Make-ahead tip
Place the muffins in an airtight container and keep them at room temperature for up to 3 days. Or refrigerate them for up to 1 week.
Muffins can also be frozen for up to 3 months. Thaw overnight in the refrigerator.