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Preheat oven to 375°F. Line muffin pan with muffin liners and set aside.
In a large bowl combine the butter and sour cream.
Add both sugars, baking soda, baking powder, and salt, and mix well.
Beat in the eggs then stir in the milk and vanilla extract.
Add the flour and gently mix until fully incorporated. Do not overmix! Fold in the chocolate chips.
Scoop the batter into the muffin pan filling the cups to the very top. Sprinkle the top of each muffin with a pinch of coarse sugar or white sugar.
Bake for 22 – 24 minutes until tops are domed and spring back when lightly pressed and a toothpick inserted in the center comes out clean or with a few crumbs (not wet batter!).
Cool in pan 5 minutes then remove to cool completely or serve while warm.