Pantry staple ingredients come together to make these fluffy muffins leaving you with nothing but a delicate crumb and a tender interior, and they couldn't be easier to make!
Preheat the oven to 425F. Line 2 muffin trays with paper liners (you will need 24 muffin wells lined).
Whisk together the granulated sugar, brown sugar, buttermilk, oil, eggs, and vanilla extract in a medium-sized bowl.
Whisk together the flour, baking powder, baking soda, and salt in a large bowl.
Add the wet ingredients to the dry all at once, and stir just to combine. Fold in 1 1/4 cups of chocolate chips.
Fill each muffin cup about 2/3 full of batter. Sprinkle the remaining chocolate chips and the sugar in the raw on top of the muffins.
Bake at 425F for 5 minutes. Without opening the oven, reduce the heat to 350F. Continue baking until a toothpick inserted in the center comes out clean, about 15 to 20 minutes more.
Notes
Be careful not to over-mix, or your muffins can turn out gummy. A couple of streaks of flour are fine.
Both the buttermilk and the eggs should be at room temperature before mixing.
You can also use this recipe to make mini muffins and jumbo muffins. You can keep the method the same, but will likely need to adjust the cooking time (shorter for mini and longer for jumbo).
When measuring your flour, use the scoop and sweep method to avoid dense muffins. Begin by aerating your flour with a spoon. Then, scoop the flour into the measuring cup using the same spoon. Once the measuring cup is full, sweep the excess off the top using the flat end of a butter knife. Do not pack your flour down or tap the cup on the counter. You never want to pack flour or scoop it straight from the bag, this is what makes your baked goods dense and crumbly.
Store your muffins in an air-tight container kept at room temperature for 4-5 days.