Preheat the oven to 350° Fahrenheit
Spray a 12-cup muffin pan with nonstick cooking spray; I like to use the baking spray which has a little flour in it
In a medium- sized bowl, whisk together the flour, baking powder, baking soda, and salt
In a larger bowl, whisk the melted butter, granulated sugar, brown sugar, and vanilla extract all together until combined
Whisk in the eggs in and then the Greek yogurt
Pour in the dry ingredients to the wet and whisk until combined- be careful to not overmix!
Fold in the chocolate chips
Using a large cookie scoop, scoop batter evenly into the sprayed muffin pan until the wells are filled 3/4 of the way
Sprinkle the muffin tops with extra chocolate chips and turbinado sugar
Bake for 15-20 minutes, until puffy and golden
Remove from the oven and allow the muffins to cool for 5-10 minutes in the pan and then remove to a cooling rack until fully cool
These muffins will stay fresh for a few days in an airtight container. Warm the muffins at 300 degrees for 5 minutes to enjoy after the first day.