Who wants some chocolate chip sour cream muffins? (Believe me, you want these.)
I was in a fridge-cleaning mood. (Actually I overbought too many things at the grocery store and needed to make some room-am I the only one who does this?) In the back of my fridge, nearly ready to expire, was a container of sour cream.
Hmmm. Sour cream. About a cup left. What can I make with that?
A half-full bag of chocolate chips sat, alone and quiet, on the counter top (due to a recent kitchen fail consisting of attempted chocolate-filled M&M cookies…sigh). A quick internet search led me to these Chocolate Chip Sour Cream Muffins, courtesy of Taste of Home. I knew that I could do very well with this recipe: get rid of the sour cream and chocolate chips…and get to eat warm, sweet, buttery muffins for dinner. Score.
These muffins are wonderful. They are super moist, light, and chock-full of chocolate. The sour cream makes them very cake-like (even better in my opinion). I ate one warm, right from the oven.
Heaven. Heaven with sour cream and chocolate chips.
Chocolate Chip Sour Cream Muffins
Servings: 12 muffins
Ingredients
1 and 1/2 cups all-purpose flour
2/3 cup granulated sugar
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt
1 large egg
1 cup sour cream
5 tablespoons unsalted butter, melted
1 teaspoon vanilla extract
1 cup semi-sweet chocolate chips
Instructions
1. Preheat the oven to 350 degrees.
2. Line one cupcake pan with liners, set aside.
3. In a large bowl, mix together the flour, sugar, baking powder, baking soda, and salt.
4. In another large bowl, combine the egg, sour cream, melted butter, and vanilla extract, mixing well.
5. Add the wet ingredients to the dry ingredients and stir with a rubber spatula until just combined.
6. Gently add in the chocolate chips until thoroughly combined.
7. Evenly divide the batter among the prepared cupcake liners (I use a large ice cream scoop for this) so that the liners are about 3/4-full.
8. Bake until a tester inserted into the center of the muffins comes out clean, about 14-18 minutes.
Source: Barely adapted from Taste of Home.
Lauren at Keep It Sweet - Definitely a great use of extra ingredients! They look terrific.
Dorothy @ Crazy for Crust - These look so yummy! I’m making cupcakes with sour cream next week; I’ll be sure to save a cup! 🙂
Jen of My Tiny Oven - I always over buy and my fridge is Stuffed! I am so using up my sour cream on these babies! they look awesome!
marla - Sour cream really does make the most amazing baked goodies! These muffins look fabulous.
Coffee Cake – Enough Variety To Please Everyone | Cool Cooking Recipes - […] The Curvy Carrot » Chocolate Chip Sour Cream Muffins […]
Medeja - That’s a really great way to use leftovers. Result looks very delicious.
Lisa F. - These sound delish and I can’t wait to make them!
But…what exactly is “1 and 1.2 cups” flour? I’m confused. 🙂
srlacy - Hi Lisa! Thanks for catching that…my fingers didn’t get quite all the way over to the “/” mark. They decided to just stop at the “.” Hahaha. It’s 1 and 1/2 cups. I’m glad you caught that….because spellcheck certainly didn’t!
Lisa F. - Ahhhh…guess I could have figured that out if I really tried, but I’m a scatterbrained mama at the moment! HA! Thanks for the correction. I know my kiddos will gobble these up! {and who are we kidding, my husband will be all over the “chocolate chips for breakfast” idea}
Lisa { AuthenticSuburbanGourmet } - What a delish little bite of goodness. Congrats on the Top 9 !!!
Beth - I love baking with sour cream. It makes baked goods so moist. These muffins look great!
The Souper - Now that is cleaning out the refrigerator in a very good way!!! How creative and resourceful. I want one now 🙂
The Souper
Megan - These look amazing! I love anything with sour cream in it.
Patty H - These look so good! I just love chocolate chip muffins, but have never tried them with sour cream in the mix. Love your photos!
Kristine - Muffins are one of my favorite things to bake, and these look wonderful! I love how the chocolate chips still look all melty and delicious in your photo. 🙂
drocasanova - Since I always enjoy separating the milk from the cream to make my own sour cream, it had been fun making new treats from leftover breads. Your recipe is one of my wife’s pick. Imagine chocolate chips with sour cream! Thanks for this post.
Kristin - Made this for a study party and everyone loved them! Thanks for the recipe!
Pam - Just made a batch and they are almost gone! I used 1 cup of all purpose flour and 1/2 cup of whole wheat flour (in honor of using up leftovers!) My husband and kids didn’t even realize they had WW flour in them. Thanks for the recipe!!
Chef Doudou - Very nice pics and very nice muffins !
Come check out my web site 🙂
Rebecca - Just made these. Fabulous! I ended up with more batter than you I think – 12 FULL muffin liners and about 1 more worth of batter that I ate raw 🙂 Adjusted cooking time to 22 mins for these jumbo muffins but they are so moist and delicious.
Ruth - Mine didn’t turn out as pretty as yours, but they sure were delicious! Thanks!
I used 1/2 cup whole wheat pastry flour, and light sour cream as that’s what I had.
Ashley - Made these tonight after seeing them on Pinterest! They were delish! I love the look of adding chocolate chips after taking them out of the oven!
Makenzie - These are the most delicious muffins I have EVER tasted in my life.
Sonya - I just ate these – I have never in my life had such an AMAZING muffin. I’m about to make batch two because they all just disappeared in our house
Christina @ This Woman Cooks! - I think I’m going to make these today!
Chocolate Chip Sour Cream Muffins | Manda's Mommy Mayhem - […] course, I found this recipe on Pinterest and it lead me to The Curvy Carrot. What a great blog full of beautiful photos and delicious recipes. You’ve gotta give these […]
HappyweekendgopiratesTGIF « A Tasty Life - […] Big Guy also loves these muffins. Sour Cream Chocolate Chip muffins. They were super simple to make. According to Big Guy, they’re best when served […]
Debbie - In the interest of portion control, because I have no self-control, I want to make mini-muffins. How long do you think I should bake them? I’m not an experienced cook.
srlacy - Hi Debbie-
The best way to make sure that they are done is to insert a toothpick into the centers of the muffins during the baking process, and if it comes out clean (without batter attached to it), then they are done. I usually bake mini-anythings about 8-9 minutes and then check every minute or so thereafter. I hope that they turn out for you!
northern cottage - mmmm sounds divine – i think the addition of sc makes muffins extra DELIGHTFUL. THANK YOU FOR SHARING!
Chocolate Chip Sour Cream Muffins « A Dash of Sugar and Spice - […] first saw chocolate chip sour cream muffins on Curvy Carrot, and I bookmarked them immediately. But then I came across these muffins on My […]
jami - made these tonight to use up some fat-free sour cream (blech) and they were delicious! the kids loved them!
Kara D - Very delicious! The batter seemed dry, but I made the recipe exactly as stated and these turned out great! This is my new go-to chocolate chip muffin recipe.
Lila @ sweet and lovely crafts - I’ve made these a few times now, and I just love them. I had been looking for a GOOD chocolate chip muffin recipe, and this is it!!! Love it.
kim p - In the spirit of cleaning out and delicious-ness….toss in 2 tbsp of peanut butter and use 1/3 cup brown sugar and 1/3 cup brown sugar! YUM! Thanks for a great recipe!
Has anyone tried this base cupcake recipe with blueberries or anything else?!
Tracey - Thanks so much for these! My family loved them and they were so easy. By far the best muffins I have ever made!
Joanna - I really freaked out about the batter the first time I made these. I was expecting it to be more runny, like cake batter. However, after one bite, I completely forgot about anything else. The flavor is so light and simple, I think it makes them even better. I made my second batch today and they’ve already become a family favourite.
Jennifer - Hands down best muffins ever!!!!
Kate - wow, just made these for my boyfriend and they are perfect. I did add a a capful of vegetable oil to batter as i felt it was to thick without it and im really glad I did, so make sure to add approx a Tablespoon of veg oil if you like really mosit muffins like me 🙂
JJ - double batched this with cut up strawberries and a handful of butterscotch chips which were going to add alot of sugar so i also used splenda in place of sugar.added a touch of skim milk to make folding in the strawberries and chips easier. made it very moist but absolute muffin heaven. i am not a big fan of muffins and made this to use up fridge ingredients. so good i am going to be making it often now for a breakfast meal muffin.wonder if blueberry’s would be good too?
Brianna - I made these this morning and they were delicious! Not sure if I’ll ever need to try another recipe again 🙂
Kim - Oh my!!! I just made these & they are so good!!! I will definitely be making these again. Thanks for sharing 🙂
shari - I have made these on a regular basis and they are great with any type of berry as well
Amanda L. - These have become the most requested muffin in our home. I usually switch the sour cream for greek yogurt and use white whole wheat flour. Thanks for a wonderful recipe!
Jackie - Definitely gonna try! Do you think I could substitute sour cream with yogurt? Any idea how many calories are in each one?
srlacy - Hi Jackie-
Several readers have commented that they have made these with yogurt, and they still turned out. I’m not sure on calorie count, though. You might be able to calculate it on your own with the ingredients listed.
Kristin - BEST MUFFINS EVER! Thank you!
Angie - Just made these and they are delicious! Whole family loves them. Great recipe and so easy too. Thank you.
Liz Sloan - These are wonderful and we have made them many times. We also add our ripe bananas to the mix for a banana choc chip version. Soooo good!!
The Last Sweet Hurrah | My At Home Oasis - […] is one I found on and have been wanting to try because they look so good. The pin came from The Curvy Carrot who, I think, got it somewhere else online. (Possibly Taste of Home. This is the website where […]
Kim - Thank you for posting this recipe! I was looking for recipes that used sour cream and this was perfect. They turned out very moist, just how I like them. Thanks again!
Amisy Food Machine - Yummy!!! Muffins are my favorate and I can’t wait a minute to bake it right now!
Lori - These were delicious!!!! Thanks for sharing 🙂
Amanda - These have become one of our favorite weekly treats to make in our house. I have replaced the sour cream with plain, lowfat yougurt and we actually prefer it that way now. And because of the chocolate chips we are able to cut back on the sugar quite a bit as well. I usually replace 1/2 c of the white flour with whole wheat flour too. Thanks for a great recipe! By far, one of the most requested things that I am asked to make for my kids and husband.
srlacy - Ooooh I love those modifications! I am definitely going to try them next time like that…thanks!
Julie - LOVED the muffins! Added 1/2 c coconut to the batter, along with the chocolate chips, AND happened to have coconut flavoring instead of vanilla so I switched it out. YUMMY, with a capital YUM!
Amanda - We LOVE these muffins at our house. We make them probably way too often =). I have tweaked them a little just to up the health factor – I use greek yogurt instead of sour cream and a little less sugar. I also sub some WW flour for some of the white. Anyway, I love the texture of these muffins and have been wanting to try them with blueberries instead of chocolate chips for quite a while (but seriously, so hard NOT to make them with chocolate chips.) We made them with blueberries this morning and sprinkled a little cinnamon on the top and they were SO yummy! Thanks for a great recipe that can still be so great even when adapted!
srlacy - Hi Amanda-
Thank you for all of those great suggestions…maybe it’s time for a recipe re-do for me to post on the blog-everyone seems to love these muffins! I’m so glad you like them!
Shanon
Pinned it & Made it … - […] Chocolate Chip Muffins {so, so, so good with the sour cream and dark chocolate chips} […]
Robyn - Made these for the guys at work 2 weeks ago…doubled the recipe & omitted the salt, as I had no unsalted butter *shame* – 2 dozen muffins didn’t make it until noon between 5 guys 🙂 Making them again tonight, per request. Thanks for such an easy, perfect recipe!
Sandra - I’ve made these muffins many times! My family love these warm treats on a cold winter’s day! Thanks for the recipe!
Dairy-Free Chocolate Chip Coconut Cream Muffins - Big Family Blessings - […] Sour Cream Chocolate Muffins are my family’s favorite. They aren’t the healthiest muffin. Any muffin batter that […]
My Blog / Website» Blog Archive Mini Chocolate Chip Sour Cream Muffins » My Blog / Website - […] Source: Cookies on Friday, originally from The Curvy Carrot […]
Yana Ageng - The best choc chip muffin ever. Its always a hit at my house!
Chocolate Chip Sour Cream Muffins | - […] Source: The Curvy Carrot […]
Kim - I just baked my second batch of these muffins – having made my first batch just three days ago. My daughter requested one in her lunch bag “everyday”. This time I used light sour cream since its what I had leftover and they were just as moist and delicious. Love this recipe!