Preheat oven to 425ºF. Spray a jumbo muffin pan with non-stick cooking spray, or line with paper liners.

In a medium saucepan, melt the butter over medium-low heat. As the butter melts, it’ll start to foam, then turn a clear golden color. Continue to stir the butter, scraping up any browned specks from the bottom of the pan as it starts to brown. It should have a nutty aroma.

In a large bowl, whisk together the flour, baking powder, baking soda, and salt until combined; set aside.

In another bowl, whisk both sugars and the eggs together until thickened and combined, about 45 seconds. Whisk in the browned butter and the canola oil. Add the yogurt and vanilla, and continue whisking until combined.

Using a rubber spatula, gently fold the wet ingredients into the dry ingredients until almost combined. Pour in the chocolate chips, folding until just combined. Batter should still be lumpy with a few spots of flour.

Spoon batter into prepared muffin pan, filling all the way to the top. Sprinkle with more chocolate chips, if desired.

Bake at 425ºF for 5 minutes, then reduce the oven temperature to 375ºF and continue to bake for another 22-23 minutes until muffin tops are golden. A toothpick inserted in the center should come out with few moist crumbs attached. Allow to cool in the pan for 10 minutes before serving.