Melt the butter in the microwave, let it cool for 10 minutes before using.
½ cup Unsalted butter
Preheat the oven to 425°F. Line a 12 cup muffin tin. Use 6 muffin liners and spread them out through out the 12 holes. This will give the muffins a much bigger rise.
In a large bowl, sift the flour. Add in baking powder, baking soda, salt, sugar, and mini chocolate chips. Set aside.
2 ¼ cup All-purpose flour, ¾ tablespoon Baking powder, ½ teaspoon Baking soda, ½ teaspoon Salt, 1 cup White granulated sugar, 1 cup Mini chocolate chips
In a separate bowl, whisk together the melted butter, eggs, sour cream, vanilla, and buttermilk.
2 Large eggs, ¼ cup Sour cream, 2 teaspoon Pure vanilla extract, 1 cup Buttermilk
Pour the wet ingredients into the flour mixture. Use a rubber spatula to fold the batter. Be very careful to not to overmix. It will make a very soft muffin batter.
Use a large cookie scoop or ice cream scoop. Fill the 6 muffin liners with muffin batter. It will equal to 3 oz of muffin batter per liner. Top with a sprinkle of sugar and extra mini chocolate chips. Place plastic wrap over the muffin batter while the first set of muffins bake.
Bake at 425°F for 10 minutes. Turn the heat down to 375°F and bake for another 4-6 minutes. Bake until a toothpick inserted comes out clean.
Let the muffins sit in the hot pan for 10 minutes. Then, cool on a cooling rack.