In a large bowl, combine flour, baking powder, baking soda, salt, and cinnamon.  Whisk to mix well.

Create a large well in the center of the dry, and add the sugar, melted butter, oil, eggs, sour cream, milk, and vanilla extract.  Use a silicone spatula or a wooden spoon and combine until about halfway mixed.

Set aside 2 tablespoon of the mini chocolate chips and stir in the remaining chocolate chips as you finish completely mixing the batter.  Don't over mix. Cover your bowl to let the batter rest and thicken while the oven preheats.

Preheat the oven to 415 degrees.  Once the oven has preheated, set a timer and let it stay hot at 415 degrees for 10 minutes.

Spray the cups of 2 muffin tins with nonstick cooking spray. This will make about 20-22 muffins. Divide batter between the prepared muffin tin cups and top with the remaining mini chocolate chips and a sprinkle of coarse sugar (about ¼ teaspoon sugar per muffin)

After 10 minutes, put the muffins in the oven and close the door.  Turn the oven temperature down to 350 degrees and set the timer for 20 minutes to bake.  Check the muffins after 20 minutes and bake for up to 22 minutes as needed until done with tested with a toothpick. Muffins are done when a toothpick inserted into the center only comes out with crumbs or is dry.

Allow the muffins to cool for 15 minutes in the pan, and then remove them to finish cooling on a wire cooling rack.