Preheat oven to 400 F (200 C) and line a 12 count muffin pan with 12 muffin liners. Set aside.

Whisk together the dry ingredients in a bowl: flour, baking soda, baking powder, salt. Set aside.

Beat butter on high speed in a stand mixer (or use a handheld mixer with a big bowuntil creamy and fluffy. This will take about 2 minutes or so.

Add the sugar to the butter, and beat on high speed (scraping the sides of the bowl as needefor about 5 minutes until fluffy and light in color.

Add the eggs one by one, beating well after each addition. Add in the vanilla and beat for 30 seconds or so until well combined.

Now add the dry ingredient mixture alternating with the sour cream. On the lowest speed, add 1/3 of the flour mixture and mix until just combined. Then add in half of the sour cream and slowly mix until just combined. Continue by adding 1/3 of the flour mix and sour cream, until the batter is combined. Do not overmix, or else the muffins end up with a tough texture.

Gently fold in the chocolate chip muffins.

Using an ice-cream scoop or a tablespoon fill in the muffin pan till about half way.

Bake the muffins for about 20-22 minutes or until lightly golden brown.

Remove from the oven and allow the muffins to cool for about 10 minutes or so before removing them from the pan. Serve warm or at room temperature.