Sour Cream Chip Muffins Recipe
Sour Cream Chip Muffins Recipe photo by Taste of Home

Sour Cream Chip Muffins Recipe

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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
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:12 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 12 servings


  • 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

Nutritional Facts

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


  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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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."

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."

Reviewed Jan. 7, 2016

"very good and simple!"

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."

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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