Set your oven to 350°F and fit twelve parchment paper or silicone liners inside a standard metal muffin pan. Using parchment ensures the tender grain-free muffins release cleanly without sticking to the sides.

Combine the sour cream, large eggs, and vanilla extract in a large mixing bowl before incorporating the brown sweetener. Press any sweetener clumps flat against the bowl wall using the back of a fork to guarantee a completely smooth base.

Stir the almond flour, unflavored protein powder, baking powder, and salt into the wet mixture until thoroughly blended, then fold in 1/3 cup of the chocolate chips. A thick, scoopable batter should form that easily holds its shape on a spatula.

Portion the batter equally among the twelve lined wells and scatter the remaining tablespoon of mini chips across the tops. Bake for 18 to 25 minutes until the crowns turn golden brown and spring back firmly when gently pressed in the center.

Transfer the pan onto a heat-safe surface and leave the muffins undisturbed to cool in the wells. The delicate crumb firms up significantly as the residual heat settles throughout the pan.