Begin preheating the oven to 400°F.

Either grease the muffin pan or use muffin liners.

In the bowl of a stand mixer fitted with the paddle attachment, Add the unsalted butter (8 Tablespoons), granulated sugar (½ cup), light brown sugar (⅓ cup), vanilla extract (2 teaspoons), optional almond extract (¼ teaspoon), kosher salt (¾ teaspoon), and baking powder (2 teaspoons). Set the mixer to medium speed, or speed 4 on a KitchenAid, and allow to beat until lightened and fluffy – about 5 minutes. It may take longer if your butter isn’t totally softened.

With the mixer still on medium speed, add the large eggs (2) one at a time. Allow the first egg to fully incorporate until there are no shiny streaks in the batter before adding the second egg. Allow the second egg to fully incorporate until there are no shiny streaks before moving on to the next step.

Stop the mixer and add the sour cream (⅔ cup) then mix on low until combined. You may need to pause the mixer and scrape down the bowl at some point.

With the mixer still on low, slowly drizzle in the vegetable oil (2 Tablespoons) – it should take about a minute to add all of the oil, then mix on low until combined.

Stop the mixer and remove the bowl, then add the all-purpose flour (2 cups). Using a spatula or wooden spoon, gently fold the flour into the batter by hand until almost combined.

Add the mini semi-sweet chocolate chips (1 and ¼ cup) to the batter and continue folding together until no flour patches remain and the chocolate chips are evenly distributed through the batter.

Evenly distribute the batter between the 12 prepared muffin tins. I find using a large cookie scoop to be the easiest way to do this. Evenly op the muffins with the remaining chocolate chips (2 Tablespoons) and turbinado sugar – optional (1.5 Tablespoons)

Bake the muffins for 18-20 minutes or until the tops are puffed and no longer shiny.

Allow to cool slightly before enjoying. Allow to cool completely before freezing.