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Sour Cream Chip Muffins Recipe

Sour Cream Chip Muffins Recipe

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. YIELD: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


  • 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.

Nutritional Facts

1 serving equals 259 calories, 13 g fat (8 g saturated fat), 44 mg cholesterol, 217 mg sodium, 33 g carbohydrate, 1 g fiber, 3 g protein.

Reviews for Sour Cream Chip Muffins

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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! :)"

Reviewed Mar. 12, 2014

"Great recipe! First time making this recipe very moist I had more than one they are so addictive!! I also sold a couple people love them! Can I make this recipe for jumbo muffins?"

Reviewed Dec. 18, 2013

"Wow, best chocolate chip muffins I've tasted in a while! Very moist and fluffy!"

Reviewed Sep. 21, 2013

"Excellent recipe! Very moist and tender."

Reviewed Aug. 24, 2013

"I've made this recipe twice now and it was incredible! Though I didn't have sour cream on hand so I substituted plain Greek yogurt and the taste of the muffins was like cheesecake! They were so rich that though I'd put three on my plate, I could barely make it through the second muffin.

I love how quick and easy this recipe is and one day I'll see how it is with sour cream but for now I'll keep using yogurt because there's nothing like eating something that tastes like cheesecake in the morning ^_^"

Reviewed Apr. 2, 2013

"This is now a weekly staple in my kids school lunches. One week I didn't have time and grabbed a pack of store bought chocolate chip muffins and they wouldn't eat them! For sure a kid fav! Super moist and fluffy, I cut the sugar down a bit but even if you don't it's not too sweet at all!!!"

Reviewed Dec. 15, 2012

"These are great for Christmas . I made many batches and froze them for gifts and I used colored chips, to make them look festive."

Reviewed Nov. 18, 2012

"Excellent, moist and tender. Not so sickly sweet like some choc chip muffins, and the tops went slightly crisp, that's not the right word but not soggy! YUM. Next time I'll try them with mini chocolate chips."

Reviewed Jul. 22, 2012

"Update: The gluten-free muffins turned out great! I was worried because of how extremely gooey the batter got, but the muffins baked up beautifully. I brought some into work with me and shared them with my co-workers. A few of them knew they were gluten-free and wouldn't try them. The few that didn't know, I just offered the muffins to, and they LOVED them! They kept coming back to my desk asking for seconds until they were gone. I also use mini chocolate chips in my muffins. I prefer the chocolate per bite ratio the mini chips allow it's users. I should make another batch to share with the boss. Maybe I'll get a raise...wishful thinking. Cool"

Reviewed Jul. 18, 2012

"I recently made this recipe with regular all-purpose flour and it was delicious! Unfortunately, I recently had to discontinue using ingredients that contain gluten. I'm making these again today after 2 months and using gluten-free all-purpose flour and xanthan gum. I noticed the texture of the batter was much more gummy, but I hope that the consistency of the muffins is very similar to the previous batch as well as the flavor and moistness. I can verify that this recipe is a no-fail recipe when using the ingredients it calls for. So tasty!"

Reviewed Jun. 4, 2011

"I made this recipe using mini chocolate chips. My husband and I loved them. He is already asking when I'll make them again."

Reviewed Mar. 26, 2011

"Very simple and moist. These were gone within hours."

Reviewed Feb. 17, 2011

"The batter seemed very dry and I was tempted to add some liquid, but I didn't and I was glad. These are very moist and very tasty."

Reviewed Dec. 6, 2010

"Simple, quick and on-hand ingredients....always a winner. My kids LOVE these with all KINDS of flavored chips. I've made them using butterscotch chips, PB chips, even the cinnamon ones. These get eaten quickly!"

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