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

Blueberry Streusel Muffins

Blueberry streusel muffins

Ever since I saw these delicious looking blueberry muffins, I have been wanting to make them. But, blueberries have been expensive, so I haven’t.  When I went to the grocery store the other day though, they were $4 for a pint. Not too bad, so I bought them. I was excited to finally make these muffins. But, then I did what I usually do and didn’t read the whole recipe.  Damn. I realized I didn’t have any Sugar in the Raw and I wanted to follow the recipe as written. So, alas, I had to wait another day to go to the store AGAIN. But, actually it is okay because I found a recipe for chocolate chip cookie sandwiches filled with marshmallow fluff frosting that I want to make…so I grabbed some Fluff too. I haven’t made the cookies yet, but I cannot imagine them to be anything short of amazing. Of course, I will share. Anyways, back to the muffins. They were easy to put together and baked up beautifully with perfect rounded tops.  The cake part is fluffy and not too sweet, the blueberries are juicy, and the raw sugar gives the buttery streusel a wonderful crunch.  Oh, the muffins were just as I hoped they would be.

My picky family won’t eat these muffins as they don’t like cooked fruit. But, they sure tear the heck out of any kind of raw fruit, so I can’t complain.  As much as I love blueberry muffins, I can’t shouldn’t eat all 12 muffins myself. So, I will be bringing them to work tomorrow. Too bad there are only 12 though. Actually, make that 11 because I ate one for quality control. I mean, how else could I tell you about them? But, 11 muffins and about 30 coworkers?  Those are bad odds.  I know it will be Monday morning, but they better move fast 🙂

Blueberry Streusel Muffins
Yield: 12 standard size muffins

Crumb Topping

1/3 cup all-purpose flour
1 1/2 Tbsp granulated sugar     I used vanilla bean sugar
2 1/2 Tbsp chilled butter, diced into small cubes
1 1/2 Tbsp Sugar in the Raw

In the bowl of your food processor: Add 1/3 cup flour, 1 1/2 Tbsp granulated sugar and the cold butter cubes.

Pulse for a few seconds, just until the butter is evenly distributed throughout and the crumbs just come together in tiny crumbles. Note: The crumb mixture should still be fluffy. If you pulse too much, the crumbs become heavy and sink.

Pour the crumb mixture into a small bowl. Mix in 1 1/2 Tbsp raw sugar lightly with your fingers. Set crumb mixture aside.


1 3/4 cups all-purpose flour
1 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1 cup granulated sugar
7 Tbsp vegetable oil     (you can measure 1/2 cup, then remove 1 Tbsp)
1/4 cup buttermilk   shake well
1/4 cup sour cream
2 large egg eggs
1 1/2 cups fresh blueberries    Washed, dried, and all stems removed

Preheat oven to 400F.

In a medium mixing bowl, add the flour, baking powder, baking soda and salt. With a wire whisk, mix for ~30 seconds or so. Set the dry ingredients aside.

In a large mixing bowl, add 1 cup granulated sugar, vegetable oil, buttermilk, sour cream and eggs. With a wire whisk, mix until well blended, ~30 seconds. Fold the flour mixture into the wet ingredients with a rubber spatula until just combined. Note: the batter should still be a bit lumpy. If you over mix, you will not have fluffy, tender muffins. Who wants that?

Gently fold in the blueberries with a rubber spatula.

With a large ice cream scoop, divide muffin batter evenly into 12 paper lined muffin cups. Take the the crumb topping, fluff it a bit with your fingers and sprinkle the entire top of each muffin (about 1 tbsp per muffin).

Bake muffins about 18 – 22 minutes, rotating the muffin tin halfway through the baking time, until they are lightly golden and pass the toothpick test.

Cool the muffins several minutes in the pan before removing to wire rack to cool.

Source: Cooking Classy

Brown Sugar Berry Shortcakes

Strawberries are my absolute favorite fruit.  Unfortunately, you can’t get great fresh strawberries year round.  Now that strawberries are in season, I made sure to pick some up at the grocery store so I could make a dessert highlighting them.  I wasn’t sure what though, so I pulled a few books off the shelf, including Cook’s Country 2006 annual, and found these brown sugar berry shortcakes.  I just loved the idea of using brown sugar to sweeten the berries, the shortcakes and the whipped cream.  While these shortcakes may look difficult to make, the dough comes together rather quickly in the food processor.  Some of the berries are crushed and sweetened to make a sauce for the berries and then you make sweetened whipped cream.  A few steps maybe, but all of them actually quick and easy.

I honestly don’t think I have ever had real strawberry shortcake.  Before today, strawberry shortcake to me was one of those little sponge cake cups that come in plastic wrap sold by produce, topped with strawberries and Cool Whip.  When I asked my daughter, Sammie, if she liked strawberry shortcake, she told me, “Yes, I love HER!”  So, I guess we were both a little confused.  But, at least, I have been corrected.  I will not make that mistake again.  These are strawberry shortcakes.  Period.  😀

Brown Sugar Berry Shortcakes

Yield:  6 servings


6 cups of mixed berries (strawberries- hulled, halved and sliced, Raspberries- whole, Blackberries- halved, Blueberries- whole, currants- whole)    I used just strawberries

4-6 Tbsp packed light brown sugar


2 cups all-purpose flour

3 Tbsp packed light brown sugar

1 Tbsp baking powder    Due to the large amount, I recommend using aluminum free for better taste.

1/2 tsp salt

8 Tbsp (1 stick) unsalted butter, cut into 1/2 inch pieces and chilled

1 large egg

1/2 cup sour cream

2 Tbsp unsalted butter melted (to brush shortcakes)

2 Tbsp granulated sugar

Brown-Sugar Cream Topping

1 cup heavy cream

1/4 cup sour cream

1/4 cup packed light brown sugar

For the fruit: 

Crush 6 cups berries and brown sugar in a large bowl with a potato masher.  Fold in the remaining 4 cups of berries and let sit at room temperature until sugar has dissolved and berries are juicy, about 30 minutes.

For the shortcakes:

Adjust oven rack to upper middle position and preheat oven to 375F.  Line rimmed sheet with parchment paper.  Pulse flour, brown sugar, baking powder, and salt in a food processor until no lumps of sugar remain.  Scatter chilled butter pieces over the top and pulse until mixture resembles coarse meal, about 7 pulses.  Transfer to a large bowl.

Whisk egg and sour cream together in a small bowl.  Stir into flour mixture with a rubber spatula until large clumps form.  Using your hands, knead lightly until dough comes together and no dry flecks of flour remain.  Be careful to not overwork to keep your shortcakes tender.

Using a large (#10) ice cream scoop, scoop 6 dough rounds onto the prepared sheet.  If you don’t have a ice cream scoop, do your best to divide into 6 even pieces and use your hands to gently form into semispherical shapes.  Brush the tops with melted butter and sprinkle with granulated sugar.  Bake until golden brown, 25 to 30 minutes, rotating the baking sheet halfway through the baking time.  I would start checking at about 20 minutes.  Cool the shortcakes on baking sheet x 10 minutes.  (Cooled shortcakes can be wrapped tightly in plastic wrap and kept on the counter for up to 24 hours.

For the topping:

With an electric mixer, beat heavy cream, sour cream, and brown sugar to stiff peaks.  Split each shortcake in half, using a serrated knife, and place the bottoms onto individual plates.  Spoon some fruit onto the bottoms of each shortcake, top with the whipped cream, and cap with the shortcake tops.  Serve.

Source:  Cook’s Country June/July 2006

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