Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or lightly grease the cups.
In a bowl, whisk together the flour, cocoa powder, baking powder, baking soda, salt, and granulated sugar until well combined.
In another bowl, whisk together the eggs, buttermilk, vegetable oil or melted butter, and vanilla extract until smooth and well combined.
Pour the wet ingredients into the bowl of dry ingredients. Use a spatula or wooden spoon to gently fold the mixtures together until just combined. Remember, a few lumps are perfectly fine; overmixing can affect the muffin's texture.
Gently fold in the chocolate chips into the batter, ensuring an even distribution of chocolatey goodness.
Spoon the batter into the prepared muffin cups, filling each about 3/4 full.
Place the muffin tin in the preheated oven and bake for 18-20 minutes or until a toothpick inserted into the center of a muffin comes out clean
Once done, remove the muffin tin from the oven and let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
