In a large bowl, whisk flour, sugar, baking powder, baking soda, and salt together. Add in mini chocolate chips and toss together. Set aside.
In a medium bowl, whisk together eggs and sour cream together until smooth. Whisk in buttermilk, maple syrup, and canola oil. Finished with melted butter and vanilla until combined.
Make a well in the center of the dry ingredients. Add in wet ingredients. Slowly whisk together just until combined. Do not over mix! Cover and set aside for 1 hour to let the baking soda react with the wet ingredients.
Preheat oven to 425 degrees. Line 12-cup muffin pan with cupcake liners. Using a cookie scoop, fill each liner with batter a little over the top, being careful not to deflate the batter too much. Top with mini chocolate chips and a sprinkle of turbinado sugar.
Place in oven and bake for 8 minutes. After 8 minutes, reduce temperature of oven to 350 degrees. Bake until golden brown on top, about 10 more minutes. Remove from oven and let cool for 10 minutes before eating.