Preheat oven to 400F.

Spray muffin tin(s) with nonstick baking spray, or line muffin tins with paper cupcake liners, then set tin(s) on a baking sheet lined with parchment paper. Set aside.

Gently toss 1 cup chocolate chips with ½ tsp flour until all chips are lightly coated. Set aside.

In a large mixing bowl, whisk together the corn meal, 2 cups flour, sugar, baking powder, and salt until thoroughly combined.

In a medium mixing bowl, whisk together the oil, milk, and eggs until thoroughly combined.

Pour the wet ingredients into the dry ingredients, then stir together with a spatula using swift, short strokes, until just combined. Do not over mix.

Gently fold the flour-covered chocolate chips into the batter.

Using a cookie or ice cream scoop, scoop batter into prepared muffin tin(s). Fill the cavities almost to the top. Then sprinkle the tops with the leftover ¼ cup chocolate chips (these should not be floured).

Place muffin tin(s) on the baking sheet(s) into the oven to bake at 400F for 16-18 minutes, or until a toothpick inserted into the center of the muffins comes out clean.

Remove muffins from the oven and let cool 10 minutes in the pan, then turn them out onto a work surface. Serve while still warm with butter or jam.