Combine wet and dry ingredients and use a spatula to gently fold together. Once batter is about halfway combined, add chocolate chips and continue to stir until better is uniform (don't over-mix or muffins will be dense and dry).
2 cups milk or semisweet chocolate chips
Divide batter into muffin liners, filling each cavity ¾ the way full (keep in mind this recipe makes 18 muffins, so you will need two tins. If you only have one, bake the first batch and cover the remaining batter until the first batch has baked and mostly cooled). If desired, sprinkle muffins with additional granulated sugar.
Additional granulated sugar for sprinkling on top
Bake on 375F (190C) for 20-22 mins or until a toothpick inserted in the center comes out clean (avoid chocolate chips) or with moist crumbs. Do not over-bake or they will be dry.
Video
Notes
¹Buttermilk
You may substitute whole milk for the buttermilk in this recipe without making any other changes. I prefer the buttermilk because it makes the muffins slightly more moist and more flavorful.
Chocolate chips
Milk chocolate chips pair best with peanut butter (in my opinion) but this recipe works with whatever variety you have on hand!
Storing
Store muffins in an airtight container at room temperature for up to 2 days.