Rule #1 about buying sour cream: Do NOT buy it, then forget about it in your fridge, only to take it out 2 months after it’s expiry date, realizing that it has grown a huge green afro of mold.
I can’t believe I didn’t keep that rule in mind, even after it already happened once before.
But no matter. Since I already planned to make sour cream muffins, I couldn’t go back on my word to myself. One quick trip to the grocery store to buy a tub of sour cream and I was rolling in fluffy, sour cream infused muffins.
If you have never tried making muffins with sour cream, I would highly recommend that you give it a try. They are so fluffy, melt in your mouth good that there is no way you will be able to stop at one. These Sour Cream Chocolate Chip Muffins may be the best chocolate chip muffins I have made in a long time. I can’t stop making them!
Sour Cream Chocolate Chip Muffins Ingredients
You just need a couple of key ingredients to make these bakery-style chocolate chip muffins. All you need is:
- all purpose flour – or half all purpose and half whole wheat flour for a healthier version
- white sugar
- brown sugar
- baking powder
- baking soda
- pinch of salt
- large egg
- sour cream – Greek yogurt or whole milk plain yogurt work as well
- melted butter – either salted or unsalted butter works here
- vanilla extract – can also use vanilla paste.
- semi-sweet chocolate chips – can substitute dark chocolate chips, milk chocolate chips or white chocolate chips.
Full measurements for each ingredient are below in the recipe card.
Storage and Freezing
Storing: place the cooled muffins in an airtight container and store it at room temperature for up to 3 days. You can also store them in the fridge for up to 7 days, but they may begin to dry out.
Freezing: these muffins freeze very well. Just place them in a large freezer bag, and freeze for up to 3 months. When ready to eat, either defrost them at room temperature or place in the microwave for around 10 seconds, or until warm.
Tips
Use muffin liners. This recipe makes a really moist muffin which may get stuck in the muffin tin if you make it without muffin cups.
Make them look like bakery style chocolate chip muffins. While these muffins taste like they come from a bakery, one way to make them look like they do is to add some extra chocolate chips to the top of the muffins, then sprinkle some coarse sugar on top.
Make jumbo muffins. Divide the muffin batter evenly into a jumbo muffin pan and bake muffins for 20-28 minutes.
Variation – Double chocolate muffins: For all the chocolate lovers out there! Just add in an extra 1/2 cup cocoa powder and bake as directed in the full recipe below!
More Muffin Recipes
Like these Sour Cream Chocolate Chip Muffins? Then you will love delicious muffins:
If you try this recipe, let me know! Rate it, leave a comment and tag me with #atasteofmadness on Instagram! I always love seeing what you are creating!
Sour Cream Chocolate Chip Muffins
Ingredients
- 1 1/2 cup all-purpose flour
- 2/3 cup granulated sugar
- 3/4 tsp baking powder
- 3/4 tsp baking soda
- 1/4 tsp salt
- 1 large egg
- 1 cup sour cream
- 5 Tbsp salted butter, melted
- 1 tsp vanilla extract
- 3/4 cup chocolate chips
Instructions
- Preheat the oven to 350˚F.
- In a large bowl, combine the all purpose and whole wheat flour, sugar, baking powder, baking soda and salt.
- In a separate bowl, beat together the egg, sour cream, butter and vanilla. Slowly stir in the dry ingredients until fully incorporated. Fold in the chocolate chips.
- Scoop the batter into a paper-lined muffin pan and bake for 18-20 minutes or until a toothpick inserted comes out clean.
Cathleen,
I love anything with sour cream.
Love your sour cream muffins. Looks really inviting!
My boys sure will appreciate these.
mui