Preheat the oven to 375°F (190°C). Line a muffin tin with 8 paper liners or grease the muffin cups.
In a large mixing bowl, combine the all-purpose flour and granulated sugar. Stir well to evenly distribute the sugar.
Pour the milk into the dry ingredients and mix gently until just combined. Do not overmix; the batter should be slightly lumpy.
Fold in the semisweet chocolate chips evenly throughout the batter.
Divide the batter evenly among the 8 muffin cups, filling each about 3/4 full.
Bake in the preheated oven for 18 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and allow them to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.