Chocolate Chip Muffins (Jumbo)

Preheat oven to 400 degrees F.
Put 6 liners in a jumbo muffin pan. Set aside.
In a large mixing bowl, whisk together the dry ingredients (sugar, flour, baking powder, baking soda, and salt). Add 3/4 of a cup of chocolate chips and stir in. Coating them with dry ingredients prevents sinking to the bottom.
In a large measuring cup or medium mixing bowl, whisk the wet ingredients (buttermilk, vanilla, oil and egg).
Add the wet ingredients to the dry ingredients and stir in with a fork until combined. Batter should be lumpy but no large clumps of flour should remain.
Using a regular ice cream scoop, place two scoops of the batter into each muffin cup. Top with remaining chocolate chips.
Bake in 400 degrees for 5 minutes. Without opening the oven, lower the temperature of the oven to 375 degrees F and set the timer for 20 minutes. Check the muffins with a toothpick (it should be clean) and add extra 2 to 3 minutes if needed. The tops should be domed, slightly cracked and golden brown.
Let cool in the pan for 5 minutes, then remove from pan and set on a cooling rack to cool completely.

Source: https://www.crunchycreamysweet.com/bakery-style-jumbo-chocolate-chip-muffins/#wprm-recipe-container-15231