Chocolate Chunk Sour Cream Muffins Recipes

BAKERY STYLE SOUR CREAM CHOCOLATE CHIP MUFFINS

Steps:

• Preheat oven to 375°F. Line muffin pan with muffin liners and set aside.
• In a large bowl combine the butter and sour cream.
• Add both sugars, baking soda, baking powder, and salt, and mix well.
• Beat in the eggs then stir in the milk and vanilla extract.
• Add the flour and gently mix until fully incorporated. Do not overmix! Fold in the chocolate chips.
• Scoop the batter into the muffin pan filling the cups to the very top. Sprinkle the top of each muffin with a pinch of coarse sugar or white sugar.
• Bake for 22 - 24 minutes until tops are domed and spring back when lightly pressed and a toothpick inserted in the center comes out clean or with a few crumbs (not wet batter!).
• Cool in pan 5 minutes then remove to cool completely or serve while warm.

SOUR CREAM MUFFINS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a muffin pan with paper muffin liners.
• In a medium bowl, stir together the applesauce, sugar and eggs. Combine the flour and baking soda, add to the wet mixture and mix well. Stir in the sour cream, then fold in the berries. Spoon the batter into the prepared muffin cups. Cups should be at least 3/4 full.
• Bake for 12 to 15 minutes in the preheated oven, until muffins spring back when touched lightly.

SOUR CREAM CHIP MUFFINS

Steps:

• In a large bowl, combine the flour, sugar, baking powder, baking soda and salt. Combine the egg, sour cream, butter and vanilla. Stir into dry ingredients just until moistened. Fold in chocolate chips. , Fill greased or paper-lined muffin cups three-fourths full. Bake at 350° for 18-20 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack.

CHOCOLATE CHUNK SOUR CREAM MUFFINS

Steps:

• Heat oven to 375°F.
• Add milk to coffee; stir until dissolved.
• Combine flour, sugar, baking powder and cinnamon. Beat eggs in large bowl until blended. Add milk mixture, sour cream, butter and vanilla; mix well. Add flour mixture; stir just until moistened. Stir in chocolate.
• Spoon into 12 paper-lined muffin cups.
• Bake 30 min. or until toothpick inserted in centers comes out clean. Cool 5 min.; remove from pan to wire rack. Cool slightly.

SOUR CREAM DOUBLE CHOCOLATE MUFFINS

Steps:

• Preheat oven to 425°F/220°C. Line the muffin pans with cupcake liners.
• In a medium bowl, mix all-purpose flour, cocoa powder, baking powder, baking soda, and salt until well combined.
• In a large bowl, whisk together vegetable oil, granulated sugar, eggs, milk, vanilla extract, and sour cream until well combined.
• Sift in the dry ingredients into the wet ingredients and stir until well incorporated. Fold in 1 1/2 cups of chocolate chips into the batter.
• Spoon the batter evenly into each cup or liner, filling each all the way to the top. Distribute the remaining 1/2 cup of chocolate chips evenly over the muffin tops, pressing them lightly into the batter.
• Bake the muffins for 5 minutes at 425°F/220°C. Then, keeping the muffins in the oven, reduce the oven temperature to 350°F/180°C. Bake for an additional 15-17 minutes or until a toothpick inserted in the center comes out clean.
• Allow the muffins to cool for 5 minutes in the muffin pans, then transfer to a wire rack to continue cooling.

CHOCOLATE SOUR CREAM MUFFINS

Steps:

• In a large bowl, combine the flour, sugar, cocoa, baking soda and salt. In another bowl, whisk the eggs, sour cream, water, milk, oil and vanilla. Stir into dry ingredients just until moistened. Fold in chocolate chips. , Fill greased or paper-lined muffin cups two-thirds full. Bake at 325° for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.

SOUR CREAM CHOCOLATE MUFFINS

Steps:

• Mix semisweet chocolate, baking chocolate, and butter together, then melt carefully in microwave or over simmering water in double boiler. Allow to cool to lukewarm. Mix sour cream, sugar, corn syrup, egg and vanilla. Blend with melted chocolates. Blend flour, soda and salt, then add to the chocolate mixture and blend very well. Add the chocolate chips. Pour batter into 12 paper-lined or greased muffin tins. Bake in preheated 400 degree F oven for about 20 minutes. Remove from muffin tins and allow to cool on wire racks.
• (When freezing, cool completely, then freeze in individual baggies, removing as much air as possible from each baggie before sealing.
• Yield: 12 muffins.

SOUR CREAM MINI CHOCOLATE CHIP MUFFINS

Steps:

• Preheat oven to 350 degrees.
• In a large bowl combine flour, sugar, baking soda*, baking powder*, and salt in a bowl.
• *NOTE: reduce baking soda and baking powder to 1/2 teaspoon for high altitude.
• In a separate smaller bowl, combine egg, egg white, butter, sour cream, and vanilla.
• Add dry ingredients to wet ingredients and stir until just moistened.
• Add mini chocolate chips and stir until well combined.
• Spoon into lined or non-stick mini muffin tins. This recipe will make 36 mini muffins.
• Bake for 10 minutes, cool in pan for 5 minutes, and then remove muffins to cooling rack.