Sour Cream Chip Muffins
Take one bite and you'll see why I think these rich, tender muffins are the best I've ever tasted. Mint chocolate chips make them a big hit with my family and friends. —Stephanie Moon, Boise, Idaho
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 1
- 1/4 teaspoon salt
- 1 large egg
- 1 teaspoon vanilla extract
- 3/4 teaspoon baking soda
- 1-1/2 cups all-purpose flour
- 3/4 teaspoon baking powder
- 5 tablespoons butter melted
- 2/3 cup sugar
- 1 cup (8 ounces) sour cream
- 3/4 cup mint or semisweet chocolate chips
- Carbohydrate 4.00568916073255 g
- Cholesterol 732.503125060434 mg
- Fat 201.139244606914 g
- Fiber 0.00441666666666667 g
- Protein 10.3718137461454 g
- Saturated Fat 125.778928348279 g
- Serving Size 1 1 dozen. (453g)
- Sodium 38731.6179403201 mg
- Sugar 4.00127249406589 g
- Trans Fat 14.5572240850047 g
- Calories 1837 calories
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 350degrees 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.
