If you want to bake your muffins right away, preheat the oven to 350F. Otherwise, wait until you’re ready to bake.

In a large bowl, whisk together the butter, sugar, eggs and vanilla. Whisk in the sour cream or yogurt. In a smaller bowl, stir together the flour, baking powder and salt. Add to the wet mixture and stir with a spatula until almost combined; add about 1/2 cup of the mini chocolate chips and stir just until blended.

If you like, cover and let your batter sit on the countertop for about an hour, or refrigerate for longer—even overnight. This will give them a finer texture and a little added lift. Otherwise you can go ahead and bake them right away. Fill paper lined (or sprayed- this will produce even larger tops) muffin cups so that they’re heaping (above the top) and sprinkle with lots of mini chocolate chips.

Bake for 25-35 minutes, or until golden, domed and springy to the touch. Makes 8-12 mmmuffins.