Step 1

Prepare - Preheat the oven to 425°F. Line a standard 12-count muffin tin with paper liners and set aside.

Step 2

Whisk Dry Ingredients - In a medium mixing bowl, whisk together flour, baking powder, baking soda, and salt.

Step 3

Combine Wet Ingredients and Sugar - In a separate large mixing bowl, combine buttermilk, eggs, sugar, brown sugar, melted butter, and vanilla. Whisk until well combined.

Step 4

Mix Wet and Dry Ingredients - Add the dry ingredients to the wet ingredients and whisk until you no longer see dry streaks of flour. It should be lumpy; do not over-mix.

Step 5

Fold in Chocolate Chips - Add the chocolate chips to your batter, setting aside 2 Tbsp to use on the top, if desired. Fold gently just until combined.

Step 6

Portion and Add Toppings - Divide the batter evenly into the prepared muffin pan, filling each up to the top (it helps to use a trigger-release ice cream scoop for easy portioning). Sprinkle the remaining chocolate chips over the top. I also like to add a generous sprinkle of coarse sugar, which adds a bit of crunch and makes them look more like bakery muffins.

Step 7

Bake the Muffins - Bake at 425°F for 5 minutes. Reduce the heat to 350°F and continue baking for another 15-17 minutes* or until the tops are lightly golden and a toothpick inserted into the center comes out clean. Cool in the pan for 10 minutes, then transfer to a wire rack to cool before storing. You can enjoy these fresh!