Preheat oven to 400 degrees F (205 degrees C).
Into a mixing bowl, add
Self-Rising Flour (2 cups)
Caster Sugar (1 cup)
. Mix to combine.
Into a mixing jug, add
Buttermilk (1 cup)
Butter (1/3 cup)
Vanilla Extract (1 tsp)
. Whisk to combine. It might seem like it's starting to curdle, but that perfectly normal, it's just the butter solidifying.
Make a well in the center of the dry ingredients. Add
Chocolate Chips (1 cup)
, reserving some to top the muffins later. Pour in the wet ingredients and mix well.
Transfer batter to a muffin tin lined with muffin wrappers. Scatter extra chocolate chips on top and press down lightly so they stick to the batter. Bake for 20 minutes.
Let muffins rest for 5 minutes in the pan, then transfer to a wire rack to cool completely or eat warm! Once cooled completely, these will keep for up to 3 months if frozen in a ziplock. Just zap in the microwave to thaw and warm.