Preheat your oven to 180°C (350°F) and line a muffin tin with paper liners.
In a large mixing bowl, whisk together the flour, salt, and baking powder until evenly combined. This aerates the dry ingredients and sets the stage for a tender crumb.
In a separate bowl, melt the butter and let it cool just slightly so it doesn’t cook the eggs. Add the sugar and vanilla, then whisk until the mixture is smooth and fragrant.
Crack in the eggs one at a time, whisking gently after each addition until just combined. The batter will look slightly frothy and lumpy, which is perfect for that rustic texture.
Pour the wet mixture into the dry ingredients and gently fold with a spatula. Do not overmix; leave some lumps in the batter to keep the muffins tender and crumbly.
Gently fold in the chocolate chips, distributing them evenly throughout the batter. Be careful not to crush the chips or overmix, as this helps create those delightful gooey pockets.
Spoon the batter into the paper liners, filling each about three-quarters full. The batter will be thick and lumpy, with bits of chocolate visible.
Bake in the preheated oven for 20-22 minutes, or until the tops are golden and crackly. A toothpick inserted into the center should come out with moist crumbs, indicating they're perfectly baked.
Remove the muffins from the oven and let them rest in the tin for about 5 minutes. Transfer to a wire rack to cool slightly or serve warm, with a sprinkle of sea salt if desired.
Enjoy these imperfect, crumbly muffins while still warm, allowing the gooey chocolate pockets to melt with each bite. They’re perfect for a cozy breakfast or a sweet snack.
