Preheat your oven to 180°C (350°F). Lightly grease a muffin tin or line with paper liners, ready for baking.
In a large mixing bowl, whisk together the flour, baking soda, and salt until evenly combined. This creates a light, uniform base for the batter.
In a separate bowl, stir the melted butter and brown sugar together until the mixture looks slightly glossy and caramelized in aroma. This helps incorporate the sugar evenly into the batter.
Add the eggs one at a time to the butter-sugar mixture, whisking well after each addition until the batter becomes smooth and slightly thickened.
Pour in the buttermilk and vanilla extract, gently folding with a spatula until just combined. The batter will be thick but moist, with a slight sheen.
Gradually add the dry ingredients into the wet, folding gently to combine. Do not overmix; stop once you see just a few streaks of flour remaining.
Fold in the chocolate chips carefully, ensuring they are evenly distributed but avoiding overmixing, which can toughen the crumb.
Spoon the batter into your prepared muffin cups, filling each about three-quarters full. Use an ice cream scoop for even portions and a neat appearance.
Bake in the preheated oven for 18-20 minutes, or until the muffin tops are golden and cracked slightly. A toothpick inserted in the center should come out with moist crumbs.
Remove from the oven and let the muffins cool in the tin for about 5 minutes. Then transfer them to a wire rack to cool completely or enjoy warm for gooey chocolate pockets.
Serve the muffins once cooled slightly, reveling in their crackly tops and moist, tender crumb dotted with melted chocolate. Store leftovers in an airtight container for up to two days or freeze for longer enjoyment.
