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    Home » Baking

    Sour Cream Chocolate Chip Muffins

    Published: Feb 19, 2022 by Aqueena · This post may contain affiliate links · 1 Comment

    Jump to:
    • Ingredients
    • How to Make Sour Cream Chocolate Chip Muffins
    • FAQ about Sour Cream Muffins:
    • Why are room temperature ingredients important?
    • More Chocolate Recipes:
    • More Easy Recipes:
    • 📖Recipe
    • Reviews

    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:

    close up of a sour cream chocolate chip muffin

    Ingredients

    • Butter
    • White Sugar
    • Brown Sugar
    • Sour Cream
    • Milk
    • Eggs
    • Vanilla
    • Salt
    • Baking Soda
    • Baking Powder
    • Cinnamon
    • Cloves (Optional)

    How to Make Sour Cream Chocolate Chip Muffins

    1. Take out cold ingredients and bring to room temperature
    2. Whip Butter and Sugars together until Fluffy
    3. Add in eggs and stir until combined
    4. Sift Flour with baking soda, baking powder, salt and spices then fold into the batter, until just combined.
    5. Fold 99% of the chocolate chips into the batter
    6. Distribute batter into a muffin tin, top with remaining chocolate chips
    Butter, Sugar and brown sugar in a bowl
    butter, sugar and brown sugar blended.
    close up of a sour cream chocolate chip muffin

    FAQ about Sour Cream Muffins:

    What does the Sour Cream do in 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.

    Sour Cream Substitute in Muffins?

    Greek Yogurt is the most similar but apple sauce works too.

    How long do Muffins last in the freezer?

    Three Months

    How Long do Muffins last on the counter?

    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.

    More Chocolate Recipes:

    • Dark Chocolate Hot Honey Bourbon Brownies
    • Chocolate Pecan Caramel Thumbprint Cookies
    • Fudgy Brownies

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    This recipe was inspired by Sally's Baking Addictions Blueberry Muffins that include sour cream.

    📖Recipe

    close up of a sour cream chocolate chip muffin

    Sour Cream Chocolate Chip Muffins

    Moist Muffins subtly spiced with cinnamon. Generous amount of chocolate chips
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 7 mins
    Cook Time 23 mins
    Total Time 30 mins
    Course Snack
    Cuisine American, Canadian
    Servings 12 Muffins
    Calories 331 kcal

    Ingredients
      

    • 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

    Instructions
     

    Prep Work

    • 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

      Make

      • 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

      • 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.

      Notes

      See FAQ section for notes on freezing and shelf life.

      Nutrition

      Serving: 1MuffinCalories: 331kcalCarbohydrates: 43gProtein: 4gFat: 16gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 56mgSodium: 328mgPotassium: 60mgFiber: 1gSugar: 28gVitamin A: 392IUVitamin C: 1mgCalcium: 77mgIron: 1mg
      Tried this recipe?Let us know how it was!

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