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23 November 2011

Sour Cream Chip Muffins

These muffins make a perfect breakfast or a great snack and are quick to whip up using ingredients you probably already have on hand.  An added bonus to this recipe is that you won't even have to get out the mixer!  Try using different flavored chips to change things up - mint chocolate chips lend them a festive holiday feel and are one of my favorite variations.

Sour Cream Chip Muffins
Printable Recipe
Adapted from Taste of Home
Yield:  Approximately 1 dozen muffins
Time:  30 minutes



  • 1 1/2 cups all-purpose flour
  • 2/3 cup sugar
  • 3/4 tsp baking powder
  • 3/4 tsp baking soda
  • 1/4 tsp salt
  • 1 egg
  • 8 oz sour cream
  • 5 Tbsp butter, melted
  • 1 1/2 tsp vanilla extract
  • 1 cup semisweet chocolate chips

  1. Preheat oven to 350°F.  In a large bowl, combine the flour, sugar, baking powder, baking soda, and salt.  In a separate bowl, combine the egg, sour cream, butter, and vanilla; stir well.  Add the wet ingredient mixture into the dry ingredients; stir just until moistened.  (Dough will be thick.)  Fold in the chocolate chips.
  2. Fill 12 greased or paper-lined muffin cups 3/4 full.  Bake at 350°F for 15 to 18 minutes or until a toothpick inserted near the center comes out clean.  Cool for 5 minutes before removing from the pan to a wire rack.  Allow to cool completely, then store in an airtight container.

Happy Baking!

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