Sour Cream Chip Muffins Recipe
- 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.
1 each: 259 calories, 13g fat (8g saturated fat), 44mg cholesterol, 217mg sodium, 33g carbohydrate (20g sugars, 1g fiber), 3g protein.
Reviews for Sour Cream Chip Muffins
"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!)?"
"These muffins were so moist and light. These are my husband's new favorite breakfast."
"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."
"These are so yummy!! I only had white chocolate chips and it was delicious! Sour cream makes this recipe !!"
"These are disappearing quickly! Made them as mini muffins. Baked them for around 11 minutes. Will be making them again soon."
"These are delicious! I often will make a double batch and freeze them. This is a often requested recipe whenever I share them."
"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."
"very good and simple!"
"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."
"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?"
"Wow, best chocolate chip muffins I've tasted in a while! Very moist and fluffy!"
"Excellent recipe! Very moist and tender."
"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 ^_^"
"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!!!"
"These are great for Christmas . I made many batches and froze them for gifts and I used colored chips, to make them look festive."
"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."
"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. "
"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!"
"I made this recipe using mini chocolate chips. My husband and I loved them. He is already asking when I'll make them again."
"Very simple and moist. These were gone within hours."
"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."
"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!"