Best Chocolate Chunk Sour Cream Muffins Recipes

BAKERY STYLE SOUR CREAM CHOCOLATE CHIP MUFFINS

Steps:

• Preheat oven to 375°F. Line muffin pan with muffin liners and set aside.
• In a large bowl combine the butter and sour cream.
• Add both sugars, baking soda, baking powder, and salt, and mix well.
• Beat in the eggs then stir in the milk and vanilla extract.
• Add the flour and gently mix until fully incorporated. Do not overmix! Fold in the chocolate chips.
• Scoop the batter into the muffin pan filling the cups to the very top. Sprinkle the top of each muffin with a pinch of coarse sugar or white sugar.
• Bake for 22 - 24 minutes until tops are domed and spring back when lightly pressed and a toothpick inserted in the center comes out clean or with a few crumbs (not wet batter!).
• Cool in pan 5 minutes then remove to cool completely or serve while warm.

SOUR CREAM DOUBLE CHOCOLATE MUFFINS

Steps:

• Preheat oven to 425°F/220°C. Line the muffin pans with cupcake liners.
• In a medium bowl, mix all-purpose flour, cocoa powder, baking powder, baking soda, and salt until well combined.
• In a large bowl, whisk together vegetable oil, granulated sugar, eggs, milk, vanilla extract, and sour cream until well combined.
• Sift in the dry ingredients into the wet ingredients and stir until well incorporated. Fold in 1 1/2 cups of chocolate chips into the batter.
• Spoon the batter evenly into each cup or liner, filling each all the way to the top. Distribute the remaining 1/2 cup of chocolate chips evenly over the muffin tops, pressing them lightly into the batter.
• Bake the muffins for 5 minutes at 425°F/220°C. Then, keeping the muffins in the oven, reduce the oven temperature to 350°F/180°C. Bake for an additional 15-17 minutes or until a toothpick inserted in the center comes out clean.
• Allow the muffins to cool for 5 minutes in the muffin pans, then transfer to a wire rack to continue cooling.

CHOCOLATE CHUNK SOUR CREAM MUFFINS

Steps:

• Heat oven to 375°F.
• Add milk to coffee; stir until dissolved.
• Combine flour, sugar, baking powder and cinnamon. Beat eggs in large bowl until blended. Add milk mixture, sour cream, butter and vanilla; mix well. Add flour mixture; stir just until moistened. Stir in chocolate.
• Spoon into 12 paper-lined muffin cups.
• Bake 30 min. or until toothpick inserted in centers comes out clean. Cool 5 min.; remove from pan to wire rack. Cool slightly.