Sour Cream Chocolate Chip Muffins sounds weird but it works! This is the key to moist muffins. If you can't get past the idea of sour cream, you can always use an equal amount of applesauce or plain greek yogurt. Beyond Sour Cream, what else is in these muffins? Let me tell you:
- White Sugar
- Brown Sugar
- Sour Cream
- Baking Soda
- Baking Powder
- Cloves (Optional)
How to Make Sour Cream Chocolate Chip Muffins
- Take out cold ingredients and bring to room temperature
- Whip Butter and Sugars together until Fluffy
- Add in eggs and stir until combined
- Sift Flour with baking soda, baking powder, salt and spices then fold into the batter, until just combined.
- Fold 99% of the chocolate chips into the batter
- Distribute batter into a muffin tin, top with remaining chocolate chips
FAQ about Sour Cream Muffins:
A few things! The acidity and fat are a powerful combo. Sour Cream adds moisture without thinning the batter too much. More fat content means you will have a velvety texture instead of a dry one. The acidity helps tenderize the gluten strands in your flour. Resulting in a more tender crumb.
Greek Yogurt is the most similar but apple sauce works too.
Muffins will last 2-7 days on the counter. The humidity and temperature of your house will affect this timeline.
Why are room temperature ingredients important?
Room Temperature ingredients that are whipped together form an emulsion that traps air. When it is baked, this trapped air expands and produces fluffy cake or whatever it is you are baking. Room Temperature ingredients form a smoother batter which yields an even, uniformly textured baked good.
This recipe was inspired by Sally's Baking Addictions Blueberry Muffins that include sour cream.
Sour Cream Chocolate Chip Muffins
- ½ Cup Butter
- ½ Cup White Granulated Sugar
- ¼ Cup Brown Sugar
- 2 Eggs
- 2 Teaspoons Vanilla
- ¼ Cup 2% Milk
- ½ Cup Sour Cream
- ½ Teaspoon Salt
- 1 Teaspoon Baking Soda
- 1 Teaspoon Baking Powder
- 1 Teaspoon Ground Cinnamon
- Pinch Nutmeg
- 1¾ Cups All Purpose Flour
- 1½ Cups Mini Chocolate Chips
- Take the eggs, milk and sour cream out of the fridge and allow them to come to room temperature. See above note as to WHY room temperature ingredients are important.This is a good time to sift your flour, baking soda and baking powder. I do this to prevent clumps and evenly distribute the powder and soda. When you don't sift it you can end up with clumps of the powder and soda which is so gross to but into. If you don't have a fine mesh sifter, you can use a whisk and stir the dry ingredients together really well. You can add the cinnamon and cloves to this process but it is not necessary. Line a standard sized muffin tin with paper liners. Then lightly spray the top with cooking spray. This will help prevent the muffin tops from sticking to the pan.
Preheat oven to 425°F
- Whip the sugars and butter together using a handheld blender or stand mixer with the paddle attachment. Whip until creamed, 2 minutes.
- Once Creamed, add the eggs in and mix to incorporate fully.
- Now add the milk, vanilla and sour cream. Mix to combine.
- Fold in the dry ingredients, stirring until combined but do not mix for many minutes - just be sure its all mixed in and no flour chunks remain and you're good to go. Now add most of the chocolate chips. stir to combine
- Divide the batter into the paper lined muffin tins. Top the muffins with the remaining chocolate chips. about 1 teaspoon per muffin.
- Bake for 5 minutes at 425°F then, without taking the muffins out of the oven, turn the oven down to 350°F for 18minutes or until a tooth pick is inserted into the center of a muffin and it comes out with moist crumbs instead of wet batter.total bake time 23 minutes.