Friday, July 29, 2011

Sour Cream Chocolate Chip Muffins

I crave chocolate chip muffins almost daily. I can't go to Tim Horton's without getting one. They're so good. Soft and fluffy with just the right amount of chocolate chips. I have been searching for a good chocolate chip muffin recipe for years. They usually end up being too heavy, dry, oily, sweet or tasteless. Then along came Pinterest (which really should be renamed TimeSuckage.com) and my search was over.

The picture drew me in, and the recipe just seemed to make sense, so I gave them a try. These muffins are light and fluffy, buttery and not too sweet. In a word, perfect. I've already made them twice this week (they go fast!) and I'm sure they'll be a regular in our school morning breakfast routine.

Print this recipe

Sour Cream Chocolate Chip Muffins from Taste of Home

1-1/2 cups all-purpose flour
2/3 cup sugar
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt
1 egg
1 cup sour cream
5 tablespoons butter, melted
1 teaspoon vanilla extract
3/4 cup semisweet chocolate chips (I used mini chips)

Instructions:

1. In a large bowl, combine the flour, sugar, baking powder, baking soda and salt.
2. In a separate bowl, ombine the egg, sour cream, butter and vanilla.
3. Add the wet ingredients to the dry ingredients just until moistened.
4. Fold in chocolate chips.
5. Fill greased or paper-lined muffin cups three-fourths full.
6. Bake at 350° 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.

Print this recipe

34 comments:

  1. I love you.  Going to convince someone to bake these for me and will report back :)

    ReplyDelete
  2. Ask your daughter, she could totally pull these off, this is a really easy recipe!

    ReplyDelete
  3. I wonder if I could use Greek yogurt instead of sour cream?... They sound delicious!!!

    ReplyDelete
  4. I hate baking but I think I'm going to suck it up and do it anyway. I love any baked good with sour cream in it....add chocolate chips (although I'm a milk choc kinda girl...) and I might just be in heaven in the morning. Might actually look forward to my commute in tomorrow! :)

    ReplyDelete
  5. I've been searching high and low for years, trying to recreate the Tim Horton's raisin bran muffin.  Any advice??? I WILL be the best mom on the block if I make these chocolate chip muffies!!! Thanks!!!

    ReplyDelete
  6. Tried this recipe today as i had some sourcream in my fridge and a batch of hungry school kids to feed . The dough worked out a bit dry and got me worried but muffins cooked evenly brown and were soft as. it had just the right amount of sweetness. this recipe is for keeps!

    ReplyDelete
  7.  Glad you liked them! They worried me the first time I made them too, but they turn out perfectly light and fluffy every time :)

    ReplyDelete
  8. Made them yesterday. My son loved them. I am trying sooo hard not to wolf them down. Thank you.

    ReplyDelete
    Replies
    1. They never last longer than 18 hours in my house either :)

      Delete
  9. Just made these for the first time but realized I was out of sour cream so I used buttermilk instead.  I also did a switch on one batch and did white chocolate chips with cinnamon chips and they turned out amazing!  Thank you for the recipe..

    ReplyDelete
  10. My kids love the Tim's muffins and I am anxious to try these out! Thanks for sharing!

    ReplyDelete
  11. Just made these yesterday and they are so good. These are a hit in my family.

    ReplyDelete
  12. I have made these about 3 times now with only one complaint - they are so yummy I end up eating most of them!  Best muffins ever.

    ReplyDelete
  13. they're SO good!!!!!!!!!!!!!!!!!!(they would be good for a morning breakfast.) I WANT MORE!!!!!!!

    ReplyDelete
  14. I do too, they're addictive!

    ReplyDelete
  15. same problem here ;)

    ReplyDelete
  16. my kids go crazy for them. Glad yours like them too!

    ReplyDelete
  17. Second time I've made these, excellent recipe-so delicious! Thank you Amanda! Will never look back from this recipe :-D

    ReplyDelete
  18. they are the worst muffins in the world

    ReplyDelete
  19. Should you just put the butter in the microwave and melt it down?

    ReplyDelete
  20. That's what I do :)

    ReplyDelete
  21. Mmm.....I will be making these to freeze for school lunches for sure - thanks!

    ReplyDelete
  22. Baking these right now! I sprinkled coarse sugar over the tops.

    ReplyDelete
  23. I do that too! It makes the tops nice and crunchy :)

    ReplyDelete
  24. I've made these three times and there the best muffin recipe I've ever tried. The first time I followed the recipe to a tee. They we're incredible. Then I subbed the sour cream for Greek yogurt. They we're also incredible. Then I subbed sour cream for Greek yogurt and white flour for whole wheat, and they we're amazing! All around a great recipe with lots of room for interpretation. Thanks!!

    ReplyDelete
  25. I sub Greek yogurt often too, I really like coffee yogurt in there. Glad you're enjoying playing around and making it your own :)

    ReplyDelete
  26. OMG! I crave the choc chip muffins from Timmy's too! Gotta try this recipe right now.

    ReplyDelete
  27. Let me know if you think they hold up to the Tim's version!

    ReplyDelete
  28. Can I make this chocolate? How much cocoa to add? Thank you!

    ReplyDelete
  29. I've made them chocolate by removing 3tbsp of flour and replacing with 3 tbsp of cocoa :)

    ReplyDelete
  30. These muffins were really good. I did add white chocolate hersey powdered pudding and it turned out great. My family loved it. Yum!!!

    ReplyDelete
  31. Kids are the most excited in baking goodies! Those muffins are really cute!
    user recommended top Alaska Fly Fishing information

    ReplyDelete
  32. Anyone who has succed in baking these muffins, how much sour cream that you use? Is it 1 cup or 8 ounce? Because i measure that 1 cup of sour cream is almost 200gr. Is it true? I used that amount to bake mine but unfortunately the texture of my muffin is too heavy. I dont know its because the sour cream or the batter is overmixed.

    Any tips ladies? I really envy with other comment who already succeed in making these muffins.. :(

    ReplyDelete