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1
Preheat the oven to 400 F.
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2
In a small bowl, add the lemon juice to the milk. Set aside.
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3
In a large bowl, whisk together the flour, baking powder, baking soda, salt and sugar. Form a well in the center of the dry ingredients.
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4
To the well, add the milk/lemon juice mixture, sour cream, vanilla, melted butter, and eggs. Stir until the dry ingredients are just mixed into the wet ingredients. Do not over mix. Add 2 cups of the mini chocolate chips, reserving the other 1/4 cup. Stir just until the chocolate chips are incorporated.
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5
Line muffin tin(s) with paper liners (recipe makes 18 to 20 standard size muffins) and scoop the muffin batter into the muffin liners, filling them at least 3/4 full. I like to use an ice cream scoop to ensure that each muffin will be relatively the same size and will bake evenly. Sprinkle each muffin with additional reserved chocolate chips.
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6
Bake at 400 F for 5 minutes. Reduce the heat to 375 F, without removing the muffins from the oven, and bake for an additional 15 minutes, or until a toothpick inserted in the center comes out clean. Remove from the oven and cool on a wire rack for 10 minutes before removing the muffins from the muffin tin to cool completely.
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7
Note: This recipe will make more than 12 muffins, so once the first batch is finished and is cooling, turn the oven temperature back up to 400 F to reheat before putting the second batch of muffins into the oven.
