Bakery-Style Chocolate Chip Muffins

Preheat the oven to 400 F.

In a small bowl, add the lemon juice to the milk. Set aside.

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.

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.

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.

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.

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.