Preheat the oven to 350 degrees F. Add a muffin liner to each well of a 12-cup muffin tin.

Add the flour, baking soda, baking powder, and salt to a large mixing bowl. Stir well to combine the dry ingredients.

In a separate large mixing bowl, whisk the eggs. Add the sugar and vanilla and stir them into the whisked egg. Then add the buttermilk and melted butter. Whisk the wet ingredients together until no lumps remain.

Pour the wet ingredients into the dry ingredients. Using a wooden spoon or spatula, stir the wet ingredients into the dry ingredients until the batter is fully combined and smooth. Don’t overmix.

Set aside a few tablespoons of chocolate chips to sprinkle on top of the muffins, if desired. Add the remaining mini chocolate chips to the muffin batter and gently fold them in.

Using a large cookie scoop or ice cream scoop, spoon the batter into the prepared muffin tin. Fill each muffin tin just below the top of the muffin liner.

Sprinkle reserved chocolate chips and a generous pinch of turbinado sugar on top of each muffin.

Bake the muffins in the preheated oven for 23-25 minutes, until the top springs back when touched, and a toothpick inserted into the muffin comes out clean. Allow the muffins to cool in the muffin tin for about 5 minutes, then transfer them to a cooling rack.