Step 1

In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and 1 cup of mini chocolate chips.

Step 2

In a separate bowl, whisk together the eggs and sour cream until completely smooth.

Step 3

Then mix in the vanilla, maple syrup, and oil followed by the butter and then buttermilk.

Step 4

Pour the wet ingredients into the bowl of dry ingredients and gently whisk to combine. Stop right when the batter is fully combined – careful not to over mix.

Step 5

Cover the bowl with plastic wrap and let it rest at room temperature for 1 hour. This will give the leaveners a head start, so each muffin bakes with a tall muffin top in the oven. If you’re in a rush, you can bake the batter right away. They just won’t be as domed on top.

Step 6

After 1 hour, preheat the oven to 425F and line a muffin (or cupcake) tin with 12 paper liners.

Step 7

Using an ice cream scoop, gently run the scoop through the bowl of batter. You’ll notice the batter is very fluffy, so be careful not to disrupt this as you scoop. Just run the scoop through the bowl and pull out the batter. Don’t mix it around or bother it too much.

Step 8

Over fill each liner just a smidge (see pictures in post for reference). You may have about 1 scoop of batter leftover which is to be expected.

Step 9

Top each muffin with a sprinkle of coarse sugar and a pile of mini chocolate chips. Really lay on those chocolate chips as they’ll disperse and spread as the muffins grow (see picture in post for reference).

Step 10

Bake at 425F for 8 minutes. Then, with the oven door still closed, reduce the oven temperature to 350F and bake for another 8-10 minutes. You do not need to wait for the temperature to reach 350F to continue baking, simply just adjust the temperature down to 350F and set a timer for 8-10 minutes.

Step 11

Quickly test a muffin with a toothpick to see if they’re ready, but try not to keep the oven door open for too long as you do not want the hot air to escape.

Step 12

Remove the muffins and let them cool for 10 minutes. Then, carefully transfer each muffin to a cooling rack. The muffins may stick to the pan around the bottom edges, so just use a knife to pop them loose if needed.

Step 13

Let the muffins cool for another 10-15 minutes. They’re best served warm so enjoy!