Preheat the oven to 425 degrees Fahrenheit.
Prepare a standard 12 well muffin tin. Spray the tin with Baking Pam and line the muffin wells with paper muffin cups.
In a medium to large mixing bowl, whisk together the butter, granulated sugar, and vanilla extract.
Add the eggs and buttermilk, and whisk until smooth.
To the bowl, add the flour, baking powder, salt, and chocolate chips.
Using a rubber spatula, gently fold the ingredients together until well combined. Do not overmix.
Fill each muffin cup about ¾ full with batter. This is best done with a large scoop (#16 scoop).
Sprinkle the top of each muffin with turbinado sugar. This creates a crunchy, sweet crust when baked.
Bake the muffins at 425 degrees for 5 minutes. Then reduce the temperature of the oven to 375 degrees Fahrenheit and bake for an additional 13-15 minutes. The muffins are done with the tops spring back and do not sink when pushed slightly.
Remove the muffins to a wire cooling rack, cool, and enjoy!
