Bakery Style Sour Cream Chocolate Chip Muffins Food
BAKERY STYLE SOUR CREAM CHOCOLATE CHIP MUFFINS
How to make big bakery style sour cream chocolate chip muffins from scratch without a mixer! These soft, moist, fluffy café style muffins with big, crispy tops are the muffins of your dreams.
Provided by Crystal | Beat Bake Eat
Categories Breakfast
Time 38m
Number Of Ingredients 13
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.
Nutrition Facts : Calories 419 kcal, ServingSize 1 serving
SOUR CREAM CHIP MUFFINS
Take one bite and you'll see why I think these rich, tender muffins are the best I've ever tasted. Mint chocolate chips make them a big hit with my family and friends. -Stephanie Moon, Boise, Idaho
Provided by Taste of Home
Time 30m
Yield 1 dozen.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the flour, sugar, baking powder, baking soda and salt. Combine the egg, sour cream, butter and vanilla. Stir into dry ingredients just until moistened. Fold in chocolate chips. , Fill greased or paper-lined muffin cups three-fourths full. Bake at 350° for 18-20 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack.
Nutrition Facts :
SOUR CREAM CHOCOLATE CHIP COOKIES
Make and share this Sour Cream Chocolate Chip Cookies recipe from Food.com.
Provided by RecipeNut
Categories Quick Breads
Time 1h5m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven at 350 degrees. Sift flour, sugar, baking powder and salt together.
- Beat egg.
- Add sour cream and add to the flour mixture.
- Add the milk, oil, and chocolate chips stir and pour into greased or lined muffin pans 2/3 full. Cook time is about 15-20 minutes or until muffins spring back when touched.
- This recipe is for standard muffin tins.
Nutrition Facts : Calories 207, Fat 10.1, SaturatedFat 3.7, Cholesterol 20.8, Sodium 175.8, Carbohydrate 27.9, Fiber 1, Sugar 14.4, Protein 3.1
SOUR CREAM BANANA CHOC CHIP MUFFINS
One sad overripe banana looking for a new lease of life and the remains of a carton of sour cream? That's how this recipe came together one morning. They're moist and flavoursome without the banana knocking your socks off. Enjoy!
Provided by Fili Eve
Categories Quick Breads
Time 40m
Yield 6 muffins, 6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to Gas 4/180C350°F.
- Prepare muffin tin with paper liners/spray with Pam.
- Sift dry ingredients into a large bowl, whisk and set aside.
- Melt butter in microwave.
- Peel, chop and mash banana.
- Lightly beat egg and add to banana, followed by sour cream, vanilla extract and finally melted butter. Whisk until smooth.
- Add wet to dry mixture and gently combine ensuring not to overwork batter. Add chocolate chips.
- Evenly distribute batter between six muffin cups, sprinkle with sugar.
- Bake at Gas 4/350F/180C for 30 minutes until golden.
Nutrition Facts : Calories 238.5, Fat 11.3, SaturatedFat 6.8, Cholesterol 38.3, Sodium 172.6, Carbohydrate 33.2, Fiber 1.5, Sugar 17.9, Protein 2.9
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