1-Start by preheating your oven to 400°F (204°C) and grease or line a muffin pan to prevent sticking.

2-In a large bowl, combine the 2 1/2 cups all-purpose flour, 1 cup granulated sugar, 2 1/2 teaspoons baking powder, and 1/2 teaspoon salt until well mixed.

3-Add the 1/2 cup unsalted butter (melted and cooled slightly), 2 lightly beaten eggs, and 1 1/4 cups buttermilk to the dry ingredients, stirring until almost combined.

4-Fold in the 1 cup mini chocolate chips gently to keep the batter light.

5-Divide the batter evenly into the muffin cups, filling them nearly to the top for a nice rise.

6-For taller muffins, fill every other cup and chill the batter for at least one hour before baking this little trick makes them extra fluffy.

7-Sprinkle with raw sugar if you want a sweet crunch on top, then bake for about 18 minutes until golden around the edges and a toothpick inserted comes out clean.

8-Finally, let the muffins cool in the pan for 10 minutes before transferring to a wire rack to cool completely.