Sour Cream Chip Muffins Recipes

CHOCOLATE CHIP MUFFINS

Steps:

• Heat oven to 400 degrees F (205 degrees C). Grease bottoms only of 12 muffin cups or line with baking cups.
• In a medium bowl, combine flour, 1/2 cup sugar, baking powder, chocolate chips, and salt; mix well. In a small bowl, combine milk, oil and egg; blend well. Add dry ingredients all at once; stir just until dry ingredients are moistened (batter will be lumpy.)
• Fill cups 2/3 full. Sprinkle tops of muffins before baking with a combination of 3 tablespoons sugar and 2 tablespoon brown sugar.
• Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 1 minute before removing from pan. Serve warm.

SOUR CREAM MUFFINS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a muffin pan with paper muffin liners.
• In a medium bowl, stir together the applesauce, sugar and eggs. Combine the flour and baking soda, add to the wet mixture and mix well. Stir in the sour cream, then fold in the berries. Spoon the batter into the prepared muffin cups. Cups should be at least 3/4 full.
• Bake for 12 to 15 minutes in the preheated oven, until muffins spring back when touched lightly.

SOUR CREAM MINI CHOCOLATE CHIP MUFFINS

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.

SOUR CREAM CHIP MUFFINS

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.

SOUR CREAM APPLESAUCE MUFFINS

Steps:

• Preheat oven to 350°F.
• Line muffin pan with muffin liners and set aside.
• In a large bowl combine both sugars, baking soda, baking powder, salt, and spices.
• Add the sour cream and mix well.
• Beat in the eggs and vanilla extract.
• Stir in the applesauce and oil.
• Add the flour and gently mix until fully incorporated.
• Scoop the batter into the muffin pan filling the cups to the top.
• Bake for 24 - 25 minutes until centers are fully baked and a toothpick inserted comes out clean or with crumbs.
• Cool in pan 5 minutes then remove.

SMALL BATCH CHOCOLATE CHIP MUFFINS

Steps:

• Preheat the oven to 425°F / 218°C and line a muffin pan with 6 paper liners. Set aside.
• In a medium-sized bowl whisk together the all-purpose flour, granulated sugar, baking powder, and salt.
• In a separate bowl whisk together the buttermilk, sour cream, oil, egg and vanilla extract until combined.
• Fold the dry ingredients into the wet ingredients with a rubber spatula, and mix until just combined (DO NOT OVER-MIX YOUR BATTER!). Your batter should not be all the way smooth, and it's ok if there are still some small chunks in it.
• Gently mix the flour-tossed bits of chocolate into the batter until they're evenly distributed.
• Divide the muffin batter evenly between the 6 muffin cups, filling them to the top of the liner.
• If desired, add a sprinkle of coarse sugar and a few extra pieces of chocolate on the top of each muffin.
• Bake the muffins for 6 minutes at 425°F/ 218°C to give the muffins a nice rise and a domed, golden brown top, then (keeping the muffins in the oven) reduce the oven temperature to 350°F / 175°C. Continue to bake for an additional 22-25 minutes.
• Let the muffins sit in the pan for 10 minutes to cool, then move them to a wire rack to finish cooling.

BAKERY STYLE SOUR CREAM CHOCOLATE CHIP MUFFINS

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.

SOUR CREAM DOUBLE CHOCOLATE MUFFINS

Steps:

• Preheat oven to 425°F/220°C. Line the muffin pans with cupcake liners.
• In a medium bowl, mix all-purpose flour, cocoa powder, baking powder, baking soda, and salt until well combined.
• In a large bowl, whisk together vegetable oil, granulated sugar, eggs, milk, vanilla extract, and sour cream until well combined.
• Sift in the dry ingredients into the wet ingredients and stir until well incorporated. Fold in 1 1/2 cups of chocolate chips into the batter.
• Spoon the batter evenly into each cup or liner, filling each all the way to the top. Distribute the remaining 1/2 cup of chocolate chips evenly over the muffin tops, pressing them lightly into the batter.
• Bake the muffins for 5 minutes at 425°F/220°C. Then, keeping the muffins in the oven, reduce the oven temperature to 350°F/180°C. Bake for an additional 15-17 minutes or until a toothpick inserted in the center comes out clean.
• Allow the muffins to cool for 5 minutes in the muffin pans, then transfer to a wire rack to continue cooling.

SOUR CREAM CHOCOLATE CHIP MUFFINS

Steps:

• Preheat oven to 425 degrees
• In a medium bowl whisk together flour, baking powder, soda and salt, set aside.
• In another bowl whisk together sugar, butter, vanilla, eggs, sour cream and buttermilk until combined.
• Add in the dry mixture and mix until combined. Then fold in chocolate chips.
• Fill your muffin tins to the very top, sprinkle a few chocolate chips on top and a pinch of coarse sugar if desired.
• Bake at 425 degrees for 5 minutes, then reduce heat to 375 degrees and bake another 10-12 minutes. Or until toothpick comes out clean.
• Remove muffins from oven and let cool, store in an airtight container for 3 days

SOUR CREAM CHOCOLATE CHIP COOKIES

Steps:

• Heat oven at 350 degrees. Sift flour, sugar, baking powder and salt together.
• Beat egg.
• Add sour cream and add to the flour mixture.
• Add the milk, oil, and chocolate chips stir and pour into greased or lined muffin pans 2/3 full. Cook time is about 15-20 minutes or until muffins spring back when touched.
• This recipe is for standard muffin tins.

CHOCOLATE CHIP SOUR CREAM MUFFINS

Steps:

• Preheat the oven to 350ºF. Line 12 muffin cups with liners or spray with non-stick cooking spray.
• In a large bowl, mix together the flour, sugar, baking powder, baking soda, and salt.
• In another bowl, whisk together the egg, sour cream, butter and vanilla.
• Mix the wet ingredients into the dry ingredients and mix just until moistened. Fold in the chocolate chips.
• Divide the mixture between the prepared muffin tins. Bake in the preheated oven until a tester inserted in the center comes out clean, 14 to 18 minutes.