Seriously, I thought that I had posted this recipe ages ago. This recipe is awesome and makes just the right amount. I’ve brought them to meetings, coffees, and potlucks and usually none come home.
Of course, I found this recipe on Pinterest and it lead me to The Curvy Carrot. What a great blog full of beautiful photos and delicious recipes. You’ve gotta give these muffins a try. You probably have all the ingredients sitting in your pantry right now.
Chocolate Chip Sour Cream Muffins
1 and 1/2 cups all-purpose flour
2/3 cup granulated 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
1 teaspoon vanilla extract
1 cup semi-sweet chocolate chips
Preheat the oven to 350 degrees.
Line one cupcake pan with liners, set aside.
In a large bowl, mix together the flour, sugar, baking powder, baking soda, and salt.
In another large bowl, combine the egg, sour cream, melted butter, and vanilla extract, mixing well.
Add the wet ingredients to the dry ingredients and stir with a rubber spatula until just combined.
Gently add in the chocolate chips until thoroughly combined.
Evenly divide the batter among the prepared cupcake liners (I use a large ice cream scoop for this) so that the liners are about 3/4-full.
Bake until a tester inserted into the center of the muffins comes out clean, about 14-18 minutes. Makes 12 muffins.
I haven’t modified a thing. They are awesome as written. A little secret though, if you want some perfect little chips sitting on top of the muffin…. save a few chocolate chips (like 3 for each muffin) and put them on top right when they come out of the oven.
Don’t wait too long to try these, you’ll regret it.
