Instructions

1. Preheat oven to 350F
2. Prepare two baking sheets with parchment paper or silicone baking mats if you have them
3. Measure the butter and sugar into a large mixing bowl. Using an electric mixer, cream the butter and sugar at high speed until creamy. 
   
4. Add the egg, vanilla, and continue to mix. These are your wet ingredients.
   
5. In a separate bowl, add in the dry ingredients - all purpose flour, salt, ground cinnamon, baking powder and baking soda,
6. Combine the dry ingredients with the wet ingredients by hand - use a large wooden spoon or spatula, but be careful not to overmix.
   
7. Mix in the milk and sour cream, until they are incorporated into the muffin batter
   
8. The last step is to add the mini chocolate chips and mix in gently. 
   
9. Chill the batter for 20 to 25 minutes in the refrigerator.( I put the batter back into the refrigerator during baking) 
   
10. Use a cookie or ice cream scoop  to scoop the batter onto the sheets. 
    
11. Keep about 2 - 3 inches between the muffies as they will spread while baking. 
    
12. Bake 10 to 15 minutes until golden. I found that 15 minutes exactly was the right time for my chocolate chip muffies, but your oven might need less or more. Start with 10 minutes and then add time if needed.
    
13. Place the muffin tops on a cookie rack to cool, and pop the next tray into the oven!