Sour Cream Chip Muffins

It's been a long time since I've posted a recipe on here...a really long time. I had twin boys four months ago and haven't cooked or baked anything in a while, until today! My sister Maria recently made this Sour Cream Chip Muffin Recipe and sent a few of them to me. To be honest, I don't usually like chocolate chips in muffins (even though I love chocolate), so I wasn't expecting to like them that much. I usually prefer blueberry muffins. But, these were amazing! I've been wanting more ever since! She sent me the recipe and I had a short window of time today to make them. Luckily, this recipe is very simple - you don't even need a mixer for it. The only change to the original recipe I made is that I used mini chocolate chips and used less. I doubled the recipe so I could use all of my 16-ounce container of sour cream, and I'll individually wrap and freeze most of the two dozen muffins that I made so I can take them out of the freezer whenever I want one! If you love muffins or baking for others that do, give this recipe a try.

Sour Cream Chip Muffins

Recipe courtesy “Taste of Home” Website

1½ cups all-purpose flour

2/3 cup sugar

¾ teaspoon baking powder

¾ teaspoon baking soda

¼ teaspoon salt

1 large egg

1 cup (8 ounces) sour cream

5 Tablespoons butter, melted

1 teaspoon vanilla extract

½ cup mini semisweet chocolate chips
 

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.

Yield: 1 dozen.