Preheat oven to 218C / 425F.

Position your oven rack in the center of the oven and line a standard 12 cup muffin pan with paper liners. This recipe yields about 12 muffins.

In a large bowl whisk together flour, sugars, baking powder, baking soda and salt.

In a medium small bowl lightly beat the eggs and then stir in the buttermilk, vanilla extract and melted butter until combined.

Pour the butter mixture to the dry ingredients and stir until just combined.

Fold in 170 gr /1 cup of chocolate chips with a spatula. Careful not to overmix.

Divide the batter evenly between the muffin liners using two tablespoons or a cookie scoop. Fill to the top of the liners for puffier and higher top muffins. OR fill ¾ of the liners for smaller muffins.

Top the muffins with a few extra chocolate chips each pressing them lightly into the batter.

Bake in the middle of the oven for 5 minutes on 218C / 425F.

Then lower the temperature down to 175C / 350F while the muffins are still in the oven and bake for 11-13 minutes until golden or a cake tester inserted into the center comes out clean.

“”BAKING TIME OF MUFFINS VARIES ON DIFFERENT TYPE OF OVENS, HOW LONG THE OVEN HAS BEEN PREHEATING AND HOW MUCH BATTER YOU FILLED THE LINERS WITH””

Take out of the oven and let cool down in the muffin pan for 10-15 minutes before removing the muffins to a wire cooling rack to cool completely.