Nothing can be worst than a recipe gone wrong. And I’ve tried many recipes promising fluffy confections only to churn out dry, dense and chewy muffins worthy of a baseball bat.
This chocolate chip muffin recipe however is a go-to whenever I crave a simple treat. Small enough to satisfy a sweet tooth and extremely easy if you have 30 minutes to spare. The magic ingredient lending it a moist and fluffy crumb is none other than sour cream. Ever since baking Ina Garten’s lemon cake that calls for yogurt or sour cream, I know you can’t go wrong with a cake recipe that uses it. Every cake I’ve baked with sour cream thus far has turned out light and pillowy soft.
And when these babies come right out of the oven, its straight to chocolate heaven I go. I reckon you can put anything you want in them but chocolate is right on top of my list.
Sour Cream Chocolate Chip Muffins adapted 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 cup sour cream
70g butter, melted
1 teaspoon vanilla extract
3/4 cup semisweet mini chocolate chips
1. In a large bowl, combine the flour, sugar, baking powder, baking soda and salt.
3. Add the wet ingredients to the dry ingredients just until moistened.
5. Fill greased or paper-lined muffin cups till three-quarters full.