I never felt the need for a chocolate chip muffin until I had children. Those little eaters knew instinctively that these would be a necessary part of our breakfast rotation.

The kids prefer them small with mini chocolate chips. If I make a dozen larger muffins I’m greeted with a hint of disappoinment in their voices… like when you say “great” to something that’s not so great.

I hate to disappoint, let it not be said that I was the mother who did not make muffin dreams come true. At the very least I can do that.

I do not recall from which website I found this recipe, but a year or so ago I could not find the 1/2 piece of stained paper on which it resides, and after a disappointing internet search I could not find it. Of course it might have been on one of those days where nothing works, and nothing can be located. But I did finally find the all important piece of paper!

Grease your muffin tin.

In a large bowl use a whisk to mix the dry ingredients, then add mini chocolate chips and mix again.

In a glass 2-cup measuring cup, measure the sour cream, then add the rest and use a fork or small whisk to combine.

Pour the wet ingredients into the bowl with the dry and use a rubber spatula to combine.

You can fill the muffin 3/4 full, or to the top to create pillowing muffin tops. If you fill to the top bake time will be a few minutes longer.

This morning I had enough batter to make 32 mini muffins.