Wednesday, October 21, 2015
CHOCOLATE CHIP SOUR CREAM MUFFINS
~ Desiree Winz at Our Homeschool Notebook
1 1/2 c. flour
2/3 c. sugar
3/4 t. baking powder
3/4 t. baking soda
1/4 t. salt
1 c. sour cream
5 T. unsalted butter, melted
1 t. vanilla
1 c. chocolate chips
Preheat oven to 350 degrees. Line a 12-cup muffin tin with liners or grease pan; set aside.
In a large bowl, mix flour, sugar, baking powder, baking soda, and salt. In a separate bowl mix egg, sour cream, melted butter, and vanilla. Add wet ingredients to dry ones and stir until just combined. Gently fold in chocolate chips until thoroughly combined.
Divide batter evenly in prepared muffin tin, filling each cup about 3/4 full. Bake 14-18 minutes or until a toothpick inserted in the the center of a muffin comes out clean.
Notes: These are really moist and smell great when they're baking. While we all like them as is, we actually think we'd like them better without the chocolate chips. However, we've only eaten them at room temperature and we may feel differently if they were fresh out of the oven and the chocolate chips were still melted.