Sour Cream Banana Choc Chip Muffins Recipes

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BAKERY STYLE SOUR CREAM CHOCOLATE CHIP MUFFINS



Bakery Style Sour Cream Chocolate Chip Muffins image

How to make big bakery style sour cream chocolate chip muffins from scratch without a mixer! These soft, moist, fluffy café style muffins with big, crispy tops are the muffins of your dreams.

Provided by Crystal | Beat Bake Eat

Categories     Breakfast

Time 38m

Number Of Ingredients 13

3/4 cup (1 1/2 sticks) salted butter, softened
1 cup full-fat sour cream
3/4 cup brown sugar, packed
1/2 cup white sugar
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
4 eggs
1/3 cup milk
1 tablespoon vanilla extract
2 1/2 cups all-purpose flour
1 cup semisweet chocolate chips (preferably mini-sized)
Coarse sugar or white sugar, for sprinkling

Steps:

  • Preheat oven to 375°F. Line muffin pan with muffin liners and set aside.
  • In a large bowl combine the butter and sour cream.
  • Add both sugars, baking soda, baking powder, and salt, and mix well.
  • Beat in the eggs then stir in the milk and vanilla extract.
  • Add the flour and gently mix until fully incorporated. Do not overmix! Fold in the chocolate chips.
  • Scoop the batter into the muffin pan filling the cups to the very top. Sprinkle the top of each muffin with a pinch of coarse sugar or white sugar.
  • Bake for 22 - 24 minutes until tops are domed and spring back when lightly pressed and a toothpick inserted in the center comes out clean or with a few crumbs (not wet batter!).
  • Cool in pan 5 minutes then remove to cool completely or serve while warm.

Nutrition Facts : Calories 419 kcal, ServingSize 1 serving

SOUR CREAM CHIP MUFFINS



Sour Cream Chip Muffins image

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

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 30m

Yield 1 dozen.

Number Of Ingredients 10

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

Steps:

  • 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 Facts :

BANANA OAT MUFFINS WITH SOUR CREAM



Banana Oat Muffins with Sour Cream image

I've perfected these moist delicious muffins from many muffins. You'll absolutely love these!

Provided by AAMMEGAN

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Banana Muffin Recipes

Time 40m

Yield 12

Number Of Ingredients 19

1 cup rolled oats
1 cup all-purpose flour
1 tablespoon rolled oats
½ cup chopped walnuts
1 teaspoon baking soda
1 teaspoon baking powder
¼ teaspoon ground cinnamon
½ teaspoon salt
½ cup butter, softened
1 cup white sugar
2 eggs
1 cup mashed ripe banana
1 teaspoon vanilla extract
½ cup sour cream
⅓ cup rolled oats
4 tablespoons brown sugar
¼ teaspoon ground cinnamon
2 tablespoons butter, chilled
¼ cup chopped walnuts

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper muffin liners.
  • Place 1 cup rolled oats in a food processor and process until ground. In a large bowl, combine ground oats with flour, 1 tablespoon rolled oats, chopped walnuts, baking powder, cinnamon and salt.
  • In a separate bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the banana and vanilla. Stir in sour cream. Mix oat/flour mixture into egg mixture. Spoon batter into prepared muffin pans.
  • To make Topping: In a small bowl, combine 1/3 cup rolled oats, brown sugar, cinnamon. Cut in butter until mixture resembles coarse crumbs; stir in 1/4 cup chopped walnuts. Generously sprinkle muffins with topping.
  • Bake in preheated oven for 25 to 30 minutes, until golden brown and a toothpick inserted into a muffin comes out clean.

Nutrition Facts : Calories 339.7 calories, Carbohydrate 41.4 g, Cholesterol 60.6 mg, Fat 18.1 g, Fiber 2.3 g, Protein 5.1 g, SaturatedFat 8.2 g, Sodium 319 mg, Sugar 23.8 g

SOUR CREAM MINI CHOCOLATE CHIP MUFFINS



Sour Cream Mini Chocolate Chip Muffins image

Make and share this Sour Cream Mini Chocolate Chip Muffins recipe from Food.com.

Provided by cnelsongoens

Categories     Quick Breads

Time 25m

Yield 36 serving(s)

Number Of Ingredients 11

1 1/2 cups all-purpose flour
2/3 cup sugar
3/4 teaspoon baking soda
3/4 teaspoon baking powder
1/4 teaspoon salt
1 egg
1 egg white
4 tablespoons butter, melted
1 cup light sour cream
1 teaspoon vanilla
3/4 cup mini chocolate chip

Steps:

  • Preheat oven to 350 degrees.
  • In a large bowl combine flour, sugar, baking soda*, baking powder*, and salt in a bowl.
  • *NOTE: reduce baking soda and baking powder to 1/2 teaspoon for high altitude.
  • In a separate smaller bowl, combine egg, egg white, butter, sour cream, and vanilla.
  • Add dry ingredients to wet ingredients and stir until just moistened.
  • Add mini chocolate chips and stir until well combined.
  • Spoon into lined or non-stick mini muffin tins. This recipe will make 36 mini muffins.
  • Bake for 10 minutes, cool in pan for 5 minutes, and then remove muffins to cooling rack.

Nutrition Facts : Calories 73.5, Fat 3.2, SaturatedFat 1.9, Cholesterol 11.5, Sodium 67.5, Carbohydrate 10.5, Fiber 0.3, Sugar 5.7, Protein 1.2

SOUR CREAM BANANA CHOC CHIP MUFFINS



Sour Cream Banana Choc Chip Muffins image

One sad overripe banana looking for a new lease of life and the remains of a carton of sour cream? That's how this recipe came together one morning. They're moist and flavoursome without the banana knocking your socks off. Enjoy!

Provided by Fili Eve

Categories     Quick Breads

Time 40m

Yield 6 muffins, 6 serving(s)

Number Of Ingredients 11

3/4 cup flour
1/3 cup sugar
3/4 teaspoon baking powder
1/8 teaspoon salt
1/2 teaspoon cinnamon
1 large banana (mashed 1/2 cup)
1/2 teaspoon vanilla extract
1/2 large egg (lightly beaten)
1/4 cup butter (melted)
1/8 cup sour cream
1/4 cup semi-sweet chocolate chips (feel free to add more!)

Steps:

  • Preheat oven to Gas 4/180C350°F.
  • Prepare muffin tin with paper liners/spray with Pam.
  • Sift dry ingredients into a large bowl, whisk and set aside.
  • Melt butter in microwave.
  • Peel, chop and mash banana.
  • Lightly beat egg and add to banana, followed by sour cream, vanilla extract and finally melted butter. Whisk until smooth.
  • Add wet to dry mixture and gently combine ensuring not to overwork batter. Add chocolate chips.
  • Evenly distribute batter between six muffin cups, sprinkle with sugar.
  • Bake at Gas 4/350F/180C for 30 minutes until golden.

Nutrition Facts : Calories 238.5, Fat 11.3, SaturatedFat 6.8, Cholesterol 38.3, Sodium 172.6, Carbohydrate 33.2, Fiber 1.5, Sugar 17.9, Protein 2.9

OH MY GOSH MUFFINS



Oh My Gosh Muffins image

These muffins are delicious -- they are my uncle's recipe. Since I was born until I was ten or eleven I would have one of these muffins with breakfast every morning. They have just the perfect amount of everything, light and sweet. Then I learned to bake them myself and have been ever since. It's also a good way to use up bananas that are somewhat past their best days.

Provided by Jill

Categories     Bread     Quick Bread Recipes     Muffin Recipes

Time 40m

Yield 24

Number Of Ingredients 10

½ cup butter, softened
1 ½ cups sugar
1 teaspoon vanilla extract
1 cup mashed banana
¼ cup sour cream
2 eggs, lightly beaten
2 cups all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon baking soda
1 cup semisweet chocolate chips

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease 24 muffin cups.
  • In a bowl, cream together the butter, sugar, and vanilla. Mix in banana and sour cream. Stir in the eggs. In a separate bowl, mix the flour, baking powder, and baking soda. Mix dry ingredients into the banana mixture until evenly moist. Fold in chocolate chips. Transfer batter to the prepared muffin cups, filling each cup about 3/4 full.
  • Bake 25 minutes in the preheated oven, or until a knife inserted in the center of a muffin comes out clean.

Nutrition Facts : Calories 173.8 calories, Carbohydrate 27.2 g, Cholesterol 26.7 mg, Fat 7 g, Fiber 0.9 g, Protein 2.1 g, SaturatedFat 4.1 g, Sodium 84.1 mg, Sugar 17.5 g

CHOCOLATE SOUR CREAM MUFFINS



Chocolate Sour Cream Muffins image

This recipe originally called for applesauce, but one time in a pinch, I substituted sour cream... it worked! Chocolate lovers can't resist these rich cake-like muffins.

Provided by Taste of Home

Time 30m

Yield 2 dozen.

Number Of Ingredients 12

2-2/3 cups all-purpose flour
1-1/2 cups sugar
1/2 cup baking cocoa
1-1/2 teaspoons baking soda
1/2 teaspoon salt
3 large eggs
1 cup sour cream
1/2 cup water
1/2 cup milk
1/2 cup vegetable oil
1 teaspoon vanilla extract
1/2 cup semisweet chocolate chips

Steps:

  • In a large bowl, combine the flour, sugar, cocoa, baking soda and salt. In another bowl, whisk the eggs, sour cream, water, milk, oil and vanilla. Stir into dry ingredients just until moistened. Fold in chocolate chips. , Fill greased or paper-lined muffin cups two-thirds full. Bake at 325° for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.

Nutrition Facts : Calories 194 calories, Fat 8g fat (3g saturated fat), Cholesterol 34mg cholesterol, Sodium 144mg sodium, Carbohydrate 27g carbohydrate (15g sugars, Fiber 1g fiber), Protein 3g protein.

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