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.

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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 (8 ounces) 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.

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