In a bowl, whisk together the flour, baking powder, baking soda and cream of tarter. Set aside.

In another bowl with an electric beater beat the butter on medium high speed until creamy and lightened up; 1 to 2 minutes.

Add the sugar and beat together until it becomes light in texture 2-3 minutes.

Add whole egg and mix.

Add in the vanilla and beat together for one minute.

On low speed of electric beater, add in one half of the flour mixture and mix until combined.

Now ddd in cream and lightly mix until mixed.

Add in butter milk mix and add rest of the flour, Mix until combined.

Add in Chico chips, I used mini chocolate chip because if you use regular coco chips they tend to settle in bottom.

Using a rubber spatula, fold in the chocolate chips.

Using an ice cream scoop, fill the paper cups that I made using parchment page (bakery style) or line muffin tray with muffins /cupcake liners (the way I used mini cupcakes in video).

Bake for 15 minutes or until the top are light golden and spring back when you touch it. Bake mini muffins for 8-10 minutes.

Allow muffins to cool slightly before serving.

Serve warm or at room temperature.