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In a large bowl, add the cooled browned butter and sugar. Mix.
Whisk in the eggs, then add in the buttermilk, eggs, vanilla and oil. Whisk together until fully combined.
Pour in the dry ingredients and fold in with a rubber spatula (to prevent from over mixing).
Rest the batter for 15-20 min.
Meanwhile preheat the oven to 425 F. Line a cupcake/muffin with liners.
Only add 6 at a time to give the muffins room to rise in the oven.
Pour the batter into each muffin cup all the way.
Sprinkle chocolate chips and course sugar.
Bake at 425F for 5 minutes then lower the temperature to 350F, and bake for another for 10-12 min or until golden brown.
If you don’t care much about tall muffins then just pour into every cup and bake.
Try not to over bake or they’ll be dry.
Let the muffins cool down a bit before eating.