Sour Cream Chocolate Chip Muffins are bakery style muffins made at home!
It is no secret that my family loves muffins. I have said it before and I will probably say it again. We love them for breakfast, lunches, snacks, and desserts.
We love that you can make a big batch and keep them in the freezer for quick meals.
I love experimenting with different kinds of muffins, but my kids always love the ones that involve chocolate the best. Today’s recipe contains chocolate which means is it one I came up with for my kids.
This recipe can be made with regular flour or with Bob’s Red Mill gluten free blend. I love recipes that work well made both the regular way and the gluten free way.
I make all kinds of gluten free muffins using individual flours. Using individual gluten free flours usually gives the best result, but in this recipe Bob’s Red Mill 1 to 1 gluten free blend works great. The sour cream in the recipe gives it a great taste and texture, even with the gf blend. (This recipe may work with other gf blends, but I have only tried it with Bob’s 1 to 1)
Sour Cream Chocolate Chip Muffins
Sour cream chocolate chip muffins are a rich and delicious bakery-style muffin.
Ingredients
- 1 1/2 cups all purpose flour or Bob's Red Mill 1 to 1 gluten free blend for a gf muffin
- 2/3 cup sugar
- 3/4 teaspoon baking powder
- 3/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 egg
- 1/2 cup sour cream
- 1/2 cup buttermilk
- 5 tablespoons butter, melted
- 1 teaspoon vanilla extract
- 1 cup mini chocolate chips (Regular chocolate chips work too if you do not have mini chips)
Instructions
- Preheat oven to 350 degrees.
- Line muffin tin with liners or grease well. Set aside.
- In a large bowl combine flour, sugar, baking powder, baking soda, and salt.
- In another bowl combine egg, sour cream, butter, and vanilla.
- Stir wet ingredients into dry ingredients just until well combined.
- Stir in chocolate chips.
- Scoop into muffin cups filling each cup 3/4 full.
- Bake for 18-20 minutes or until toothpick inserted in the center comes out clean.
- Cool in pan for about 5 minutes then remove to wire rack to finish cooling.
Nutrition Information:
Yield:
12 muffinsServing Size:
1Amount Per Serving: Calories: 278Total Fat: 13gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 37mgSodium: 253mgCarbohydrates: 38gFiber: 1gSugar: 23gProtein: 4g
I would like you to break open some of your baked products so we can see the texture inside. I don’t think the color of some of your baked products entices me to try the recipe but maybe if I see the texture it would help. Thank you for your consideration and I continue to enjoy many of your recipes, in fact I wrote you about adding the butterscotch chips to your pumpkin recipe because my friends still rave about those being the best muffins ever! I was thrilled to see you tried that add in and liked it also.
Yum! These sound so good. Just pinned them for later
Can these be made with dairy free sour cream, df buttermilk, and df butter?
I haven’t tried it in this recipe, but yes I think it would work. They might be a different texture, but I think it is worth trying.
Can you use plain greek yogurt in place of the sour cream?
I haven’t tried it in this recipe, but I have others and it works. So I think it would be worth trying in this one too. I hope you enjoy them!
Yet another perfectly delicious recipe from you, Lynn! Thank you very much. These muffins were easy to put together, and we’re enjoying them immensely. Definitely going on my “make-again” list.
I am so glad that you enjoyed the muffins!