Sour Cream & Chocolate Chip Mini Muffins
Normally when I make muffins or quick breads, I opt for healthier ingredients; yogurt for sour cream, applesauce for butter and oil. Not this time. These muffins are coming to you in pure full-fat form. Rich, moist, and calorie happy. Sometimes you just gotta have a muffin the way the world intended, with chocolate, butter, and sour cream. That's why the world also invented the treadmill, a balancing act of the proportions.
Who doesn't love a good chocolate chip muffin?
Sour Cream Chocolate Chip Muffins
1 1/2 cup all-purpose flour
2/3 cup sugar
3/4 tsp baking powder
3/4 tsp baking soda
1 egg, lightly beaten
8 ounces sour cream
5 Tbsp unsalted butter, melted
1 tsp vanilla
3/4 cup semi-sweet chocolate chips
Preheat oven to 350F. Line 12 cup muffin tin with liners and set aside.
In a large bowl, combine flour, sugar, baking powder, baking soda and salt.
In separate smaller bowl combine egg, sour cream, butter and vanilla. Stir the wet ingredients into the dry until just moistened. Fold in the chocolate chips.
Transfer batter to prepared muffin tin, filling 3/4 full. Bake for 18-20 minutes, or until a toothpick inserted near the centre comes out clean. Cool for 5 minutes before removing from pan. Set on wire rack to cool completely.
Yield: 1 dozen
Source: Taste of Home