As I have mentioned before, my kids love those Hostess mini muffins. They are so expensive and I know, not so good for you. I am always on the look out for some muffins I can make that the kids will eat and I can pronounce all the ingredients. I came across these a while back, I’m sure while browsing Pinterest, and knew they would fit the bill. One of my favorite recipes, one step pound cake, contains sour cream that gives it a wonderful texture and richness. So, I guess that’s what drew me to this recipe. This muffin batter is so super fast to put together that I can make it, hop in the shower, get dressed, take them out of the oven and give them to the kids for breakfast before school. My 7-year-old daughter, Sammie, is not a morning person and absolutely hates to get out of bed for school. But, when I tell her I made these muffins, she jumps out of bed and runs upstairs to get some. These are just perfect for Monday mornings when no one wants to get up and they are a great way to start the week off with happy kids with big chocolate covered lip smiles.
Chocolate Chip Sour Cream Muffins
Yield: 12 standard muffins or 36 mini muffins or 24 mini muffins + 5 standard muffins
1 and 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 unsalted butter, melted and cooled a bit
1 teaspoon vanilla extract I used vanilla bean paste
1 cup semi-sweet chocolate chips I use ~3/4 cup mini semi-sweet chips with 1/4 cup finely chopped milk chocolate bar (plus extra chips for the tops)
Coarse sugar crystals optional
Directions:
Preheat oven to 350 F
Place muffin liners in your cupcake tin (how many depends on the size muffins you are making; see yield)
In a large bowl, mix together the dry ingredients: flour, sugar, baking powder, baking soda, and salt.
In a medium bowl, combine the wet ingredients: the egg, sour cream, melted butter, and vanilla extract (or paste). Whisk until well combined.
Pour the wet ingredients into the dry ingredients. Stir gently with a rubber spatula until just combined. If you stir too much, you will get dense muffins.
Gently fold in the chocolate chips (and chocolate pieces if you are using) until just combined through.
With an ice cream scoop. fill each muffin liner about 3/4 full.
Add some decorative chocolate chips to the top of each muffin. I like to sprinkle coarse sugar crystals on top for sparkle and crunch.
Bake until a toothpick in the center of the muffins comes out clean, about 14-18 minutes. For the minis, it took about 14 min and the large muffins more like 18 min.
Allow them to cool on a wire rack until cool enough to handle. If you can..
Source: The Curvy Carrot
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Eva @ Eva Bakes
/ October 31, 2014I used to eat those muffins for my breakfasts too (hangs head in shame). Maybe Sammie and I should hang out together! I love that you were able to make a healthier version of these fabulous breakfast treats. 🙂
Just Baked
/ October 31, 2014Yes, hopefully someday we all all can! With all the sour cream and butter, they probably aren’t that much healthier- but at least I know what’s in them. 🙂 I bet you could sub in Greek yogurt for the sour cream though.
Choc Chip Uru
/ October 31, 2014These muffins look awesome, I always eat them for breakfast (oops!) 😛
I want to try them with sour cream, that’s new!
Cheers
Choc Chip Uru
mmmarzipan
/ November 1, 2014They look stunning!
cookingactress
/ November 3, 2014Mini muffins are the best! These look so moist and tender!