Sour Cream Chip Muffins Recipe
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: 45 minutes
- Served Person: 12
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- 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 0.333807430061046 g
- Cholesterol 61.0419270883695 mg
- Fat 16.7616037172429 g
- Fiber 0.000368055555555556 g
- Protein 0.86431781217878 g
- Saturated Fat 10.4815773623566 g
- Serving Size 1 1 serving (38g)
- Sodium 3227.63482836001 mg
- Sugar 0.33343937450549 g
- Trans Fat 1.21310200708373 g
- Calories 153 calories
Directions 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 near the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Yield: 1 dozen. Originally published as Sour Cream Chip Muffins in Quick Cooking March/April 1999, p54
