Preheat the oven to 400℉/200℃. Position rack to middle.
Use a non-stick cooking spray or paper line a 12 cup muffin tray.
In a medium mixing bowl, combine dry ingredients. Whisk together.
Stir in chocolate chips. Set aside.
In a small mixing bowl, combine the granulated sugar and the cinnamon for the topping. Set aside. Please note that this topping is optional.
In a large mixing bowl, whisk eggs with oil, buttermilk and vanilla extract. Mix well.
Add this liquid mixture all at once to the dry ingredients. With a wooden spoon, stir until just moistened.
Fill muffin liners ¾ full.
If using, sprinkle each muffin top with some of the cinnamon sugar.
Bake for 18-20 minutes or until top bounces back when lightly touched.
These muffins are best the day they are made. Leftovers can be frozen.
Video
Notes
Note: If using milk (instead of buttermilk), increase the baking powder to 2 teaspoons and eliminate the baking soda.Please keep in mind that the nutritional information provided below is just a rough estimate and variations can occur depending on the specific ingredients used. *recipe adapted from Mom's Big Book of Baking