Adapted from this Delish recipe
2 cups all purpose flour
½ teaspoon salt
1 teaspoon baking powder
½ teaspoon baking soda
½ cup (1 stick) butter at room temperature
½ cup granulated sugar
¼ cup brown sugar
1 egg
1 teaspoon vanilla extract
1 cup milk
1 cup chocolate chips
¼ cup turbinado sugar
Preheat the oven to 425°. Line a 6 count jumbo muffin tin with paper liners.
Sift together the flour, salt, baking powder and baking soda and set aside.
Using an electric mixer, beat the butter and sugars until light and fluffy. Add the egg and beat until combined. Combine the milk and vanilla.
Alternately add the flour mixture and the milk mixture to the butter and sugar mixture. Mix until well incorporated. Stir in the chocolate chips.
Divide the batter between the 6 lined muffin cups using approximately ½ cup batter per muffin. Sprinkle turbinado sugar on top of each muffin. Press the sugar gently into the muffins.
Bake for 5 minutes at 425° then lower the temperature to 350° and continue baking until a toothpick inserted into the center of a couple of muffins comes out clean. This will take about 20 minutes.
Cool the muffins in the tin on a rack for 5 minutes then remove the muffins and cool completely on the rack. Store in an airtight container or freeze. Serve warm or at room temperature.
Want even more chocolate? Try these double chocolate muffins.