Sour Cream Chip Muffins Recipe

5 23 27
Sour Cream Chip Muffins Recipe
Sour Cream Chip Muffins Recipe photo by Taste of Home
Publisher Photo

Sour Cream Chip Muffins Recipe

Read Reviews
5 23 27
Publisher Photo
Take one bite and you'll see why I think these rich, tender muffins are the best I've ever tasted. Mint chocolate chips make them a big hit with my family and friends. —Stephanie Moon, Boise, Idaho
MAKES:
12 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
12 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 1-1/2 cups all-purpose flour
  • 2/3 cup sugar
  • 3/4 teaspoon baking powder
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 large egg
  • 1 cup (8 ounces) sour cream
  • 5 tablespoons butter, melted
  • 1 teaspoon vanilla extract
  • 3/4 cup mint or semisweet chocolate chips

Directions

In a large bowl, combine the flour, sugar, baking powder, baking soda and salt. Combine the egg, sour cream, butter and vanilla. Stir into dry ingredients just until moistened. Fold in chocolate chips.
Fill greased or paper-lined muffin cups three-fourths full. Bake at 350° for 18-20 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Yield: 1 dozen.
Originally published as Sour Cream Chip Muffins in Quick Cooking March/April 1999, p54

Nutritional Facts

1 each: 259 calories, 13g fat (8g saturated fat), 44mg cholesterol, 217mg sodium, 33g carbohydrate (20g sugars, 1g fiber), 3g protein.

  • 1-1/2 cups all-purpose flour
  • 2/3 cup sugar
  • 3/4 teaspoon baking powder
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 large egg
  • 1 cup (8 ounces) sour cream
  • 5 tablespoons butter, melted
  • 1 teaspoon vanilla extract
  • 3/4 cup mint or semisweet chocolate chips
  1. In a large bowl, combine the flour, sugar, baking powder, baking soda and salt. Combine the egg, sour cream, butter and vanilla. Stir into dry ingredients just until moistened. Fold in chocolate chips.
  2. Fill greased or paper-lined muffin cups three-fourths full. Bake at 350° for 18-20 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Yield: 1 dozen.
Originally published as Sour Cream Chip Muffins in Quick Cooking March/April 1999, p54

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Reviews forSour Cream Chip Muffins

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Ivy User ID: 9157019 265316
Reviewed Apr. 30, 2017 Edited May. 4, 2017

"Gorgeous recipe. My one addition was a squeeze of lemon and some lemon zest. I used chocolate chunks. This is an excellent basic muffin recipe where you can substitute the chips for your item of choice. Let's face it: Is there anything better in baked goods than sour cream (and lemon zest!)?"

MY REVIEW
adamscook User ID: 7795459 264441
Reviewed Apr. 7, 2017

"These muffins were so moist and light. These are my husband's new favorite breakfast."

MY REVIEW
watsonl1 User ID: 3481416 263687
Reviewed Mar. 20, 2017

"This is an excellent breakfast muffin that is moist and flavorful. I made them for my chocoholic daughter and her friend on Saturday morning. They both loved them. Then I took the leftovers to my adult Sunday School class where they were equally well received. Only change made was to use mini semi-sweet chips because I had them open and on hand. The mini size means each bite has some chocolate in it. Thanks for a great recipe."

MY REVIEW
mjflowers User ID: 5877763 261107
Reviewed Feb. 10, 2017 Edited Jun. 26, 2017

"These are so yummy!! I only had white chocolate chips and it was delicious! Sour cream makes this recipe !!"

MY REVIEW
Sunshinebakerpa User ID: 7360500 259697
Reviewed Jan. 15, 2017

"These are disappearing quickly! Made them as mini muffins. Baked them for around 11 minutes. Will be making them again soon."

MY REVIEW
Mosclan User ID: 8438728 247010
Reviewed Apr. 12, 2016

"These are delicious! I often will make a double batch and freeze them. This is a often requested recipe whenever I share them."

MY REVIEW
danielleylee User ID: 4484886 246008
Reviewed Mar. 25, 2016

"I made these with whole wheat pastry flour, greek non fat plain yogurt instead of sour cream for extra protein and half the calories. I also omitted the butter and used canola oil. They were so moist. I took them to work for a birthday and only had a few left."

MY REVIEW
becky33 User ID: 6996014 241249
Reviewed Jan. 7, 2016

"very good and simple!"

MY REVIEW
devinemily User ID: 1232707 225671
Reviewed Apr. 30, 2015

"I thought these were delicious! I'm not a big chocolate eater so used dried cherries instead. LOVED them!! Next time I will double the recipe and freeze some so hopefully they'll last a little longer."

MY REVIEW
Brianne922 User ID: 8330402 224587
Reviewed Apr. 10, 2015

"So easy to make and they are so delicious that all 12 are gone within hours. It's great to make w your kids too. Had to cut baking time to 15 minutes but I think my oven runs hotter than it should! :)"

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