Chocolate Chip Sour Cream Muffins

Chocolate chip sour cream muffins


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


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


Banana Montana After School Snack Cake

Okay, so the name of this cake is kind of stupid.  But, the recipe is from a children’s cookbook called Sticky, Gooey, Messy, Chewy Treats for Kids.  While flipping through the book, I found a recipe for homemade marshmallows and fried doughnuts, so not really kids cooking to me. It seems more for moms to use to make fun, delicious treats for their kids.

Now that my 9 month old son is eating real food, I keep a bunch of bananas around.  They are easy for him to eat and he really likes them. I always try to buy extra, hoping that some will turn brown enough to use in baking.  This time it worked out.  I had three bananas on the border of what my husband would call disgusting.  Perfect. 😀  So, I really wanted to bake something with them so they didn’t go to waste.  But, I didn’t feel like my usual banana bread or banana muffins.  I found the recipe for this banana cake and I thought it would be perfect.  It is really moist and has a very delicate crumb due to the use of cake flour instead of all-purpose.  So, the cake tastes light, although unfortunately not in calories, because it is fluffy rather than dense like banana bread. I like that the cake is sweet enough that it doesn’t even need frosting, just a dusting of powdered sugar and it is ready to serve. It is a quick and easy cake to throw together, as the name implies for a delicious after school snack.

Banana Montana After School Snack Cake

Yield: an 8×8 or 9×9 cake

1 3/4 cups cake flour
1 tsp baking powder
3/4 tsp baking soda
1/2 tsp salt
1/2 cup (1 stick) unsalted butter, at room temp
1/2 cup sugar
1/2 cup packed light brown sugar
2 eggs, at room temp
1 tsp vanilla
1 cup mashed very ripe banana  I used 3 medium bananas, smashed them and measured them in a 1 cup.  It was the perfect amount.
1/4 cup buttermilk
3/4 cup diced pecans, toasted and cooled (optional)  I omitted
Powdered sugar for dusting

Preheat oven to 350. Spray 8 or 9 inch square pan with cooking spray.   I used a 9 x 9.

In a medium bowl, mix together flour, baking powder, baking soda, and salt.  Sift onto wax paper or into another bowl.

In a mixer bowl, cream butter and sugars on medium until light and fluffy, 3- 4 minutes. Beat in the eggs, one at a time and then beat in vanilla, bananas, and buttermilk just until combined.

With mixer at low speed, beat flour mixture into the banana mixture in two additions. Beat just until combined. Do not overbeat! Using a rubber spatula, mix in pecans if using.

Spread the batter in prepared pan in an even layer. Bake until firm and golden brown and a toothpick inserted near center comes out clean, about 50 minutes.  Mine was ready in 40 minutes…I’d start checking at 35 minutes.

Transfer to a wire rack to cool for 15 minutes. Sprinkle with powdered sugar and cut into 9 squares. Serve warm.

Source: Sticky, Gooey, Messy, Chewy for Kids

%d bloggers like this: