Sour Cream Chip Muffins
Total TimePrep/Total Time: 30 min.
- 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 sour cream
- 5 tablespoons butter, melted
- 1 teaspoon vanilla extract
- 3/4 cup mint or semisweet chocolate chips
- 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 in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack.
Nutrition Facts1 each: 259 calories, 13g fat (8g saturated fat), 44mg cholesterol, 217mg sodium, 33g carbohydrate (20g sugars, 1g fiber), 3g protein.
Dec 21, 2019
I’ve made these several times, always with dried cherries rather than chocolate chips. They are flavorful and very light in texture. The Sunday School kids long them.
Mar 7, 2019
This recipe was delicious! I only had half a cup of sour cream so as another reviewer said, I also used yogurt, half a cup. Next time I make these muffins I will make two dozen because you can’t eat just one!
Jan 27, 2019
I just made two batches of these, and had to jump online to say how delicious they are. I'll definitely be making them again, thanks for the recipe!
Jun 2, 2018
Huge hit! I used Greek vanilla yogurt instead of sour cream and skipped adding the vanilla. I also completely forgot to add the melted butter.....so I brushed it over the top of the cooked muffins. I think it would work just fine without the butter. It is a tasty and forgiving recipe!
Apr 21, 2018
This recipe came out perfect, despite my only having reduced fat sour cream on hand. These muffins are a great alternative for chocolate chip pancakes.
Jan 14, 2018
Best chocolate chip muffins I’ve ever made. I used half sour cream and half Greek yogurt and semi sweet chocolate chips. Really good.
Nov 30, 2017
...but Ivy if I did the sour cream and lemon zest I wouldn't add the chocolate bits of any kind-I'd let the lemon&sour cream do all the talking...think it's a citrus&chocolate thing I'm not fond of ie. orange&chocolate, nope
Apr 30, 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!)?
Apr 7, 2017
These muffins were so moist and light. These are my husband's new favorite breakfast.
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.