CHOCOLATE SOUR CREAM MUFFINS
This recipe originally called for applesauce, but one time in a pinch, I substituted sour cream... it worked! Chocolate lovers can't resist these rich cake-like muffins.
Provided by Taste of Home
Time 30m
Yield 2 dozen.
Number Of Ingredients 12
Steps:
- In a large bowl, combine the flour, sugar, cocoa, baking soda and salt. In another bowl, whisk the eggs, sour cream, water, milk, oil and vanilla. Stir into dry ingredients just until moistened. Fold in chocolate chips. , Fill greased or paper-lined muffin cups two-thirds full. Bake at 325° for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.
Nutrition Facts : Calories 194 calories, Fat 8g fat (3g saturated fat), Cholesterol 34mg cholesterol, Sodium 144mg sodium, Carbohydrate 27g carbohydrate (15g sugars, Fiber 1g fiber), Protein 3g protein.
MINI PUMPKIN CHOCOLATE CHIP MUFFINS
Provided by Food Network
Time 50m
Yield 48 mini muffins
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F. Coat the cups of 2 24-cup mini muffin tins with cooking spray.
- Whisk together the flour, chocolate chips, baking powder, salt, cinnamon and baking soda in a medium bowl. Whisk together the pumpkin, sugar, butter, sour cream, vanilla and egg in a large bowl until thoroughly combined. Stir the flour mixture into the pumpkin mixture until just combined but with a few small lumps.
- Fill each muffin cup with a generous tablespoon of batter. Bake until the muffins have pulled away from the sides of the pan and a toothpick inserted in the center comes out clean, 12 to 16 minutes. Transfer the muffins to a cooling rack. Serve warm or at room temperature.
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 :
CHOCOLATE-CHIP MUFFINS
These low-fat muffins are fun-the tops look just like chocolate-chip cookies! The combination of reduced-fat sour cream and applesauce makes for a tender crumb and allowed us to use less oil.
Provided by Food Network Kitchen
Time 1h12m
Yield 12 muffins
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F. Line one 12-muffin tin with paper liners and lightly coat with cooking spray.
- Whisk the flour, baking powder and salt in a medium bowl.
- Lightly whisk the eggs in a second medium bowl. Whisk in the brown sugar, sour cream, applesauce, oil and vanilla.
- Gently fold the wet ingredients into the dry with a rubber spatula. Just before the batter comes together, fold in the chocolate chips (it's okay if there are lumps in the batter). Divide the batter evenly among the muffin cups. Bake until a tester inserted in the center comes out clean, 20 to 24 minutes. Let the muffins cool in the pan for a few minutes, then remove and cool completely on a rack. Store in an airtight container at room temperature for up to 3 days.
Nutrition Facts : Calories 280 calorie, Fat 12 grams, SaturatedFat 4.5 grams, Cholesterol 40 milligrams, Sodium 200 milligrams, Carbohydrate 41 grams, Fiber 1 grams, Protein 5 grams, Sugar 23 grams
SOUR CREAM MINI CHOCOLATE CHIP MUFFINS
Make and share this Sour Cream Mini Chocolate Chip Muffins recipe from Food.com.
Provided by cnelsongoens
Categories Quick Breads
Time 25m
Yield 36 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees.
- In a large bowl combine flour, sugar, baking soda*, baking powder*, and salt in a bowl.
- *NOTE: reduce baking soda and baking powder to 1/2 teaspoon for high altitude.
- In a separate smaller bowl, combine egg, egg white, butter, sour cream, and vanilla.
- Add dry ingredients to wet ingredients and stir until just moistened.
- Add mini chocolate chips and stir until well combined.
- Spoon into lined or non-stick mini muffin tins. This recipe will make 36 mini muffins.
- Bake for 10 minutes, cool in pan for 5 minutes, and then remove muffins to cooling rack.
Nutrition Facts : Calories 73.5, Fat 3.2, SaturatedFat 1.9, Cholesterol 11.5, Sodium 67.5, Carbohydrate 10.5, Fiber 0.3, Sugar 5.7, Protein 1.2
SOUR CREAM MINI MUFFINS
Make and share this Sour Cream Mini Muffins recipe from Food.com.
Provided by Jellyqueen
Categories Quick Breads
Time 20m
Yield 48 mini muffins
Number Of Ingredients 3
Steps:
- Preheat oven to 450 F.
- Grease 2 mini muffin tins (24 count size).
- Combine all ingredients until well blended.
- Bake for 15 minutes or until golden brown.
- Serve hot.
- Great with a little jam or jelly.
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CHOCOLATE CHIP MUFFINS - ONCE UPON A CHEF
From onceuponachef.com
Cuisine AmericanTotal Time 35 minsCategory Breakfast & BrunchCalories 348 per serving
- Preheat the oven to 350°F and set an oven rack in the middle position. Spray a 12-cup muffin pan with nonstick cooking spray.
- In a large bowl, whisk together the melted butter, granulated sugar, brown sugar, and vanilla. Whisk in the eggs, followed by the sour cream. Add the dry ingredients and whisk until evenly combined. Stir in 2/3 cup of the chocolate chips.
- Spoon the batter evenly into the prepared pan, filling the muffin cups about three-quarters full. Sprinkle the tops with the remaining chocolate chips, followed by the coarse sugar. Bake for 18 to 20 minutes, until domed and golden brown. Let the muffins cool in the pan for about 10 minutes, then transfer to a rack to cool completely. The muffins are best enjoyed fresh on the same day, but leftovers will keep well in a covered container for a few days. (To refresh individual muffins, warm in the microwave for 15 to 20 seconds.)
BAKERY-STYLE CHOCOLATE CHIP MUFFINS - SALLY'S BAKING …
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4.7/5 (146)Category Breakfast
- Preheat oven to 425°F (218°C). Generously grease a jumbo 6-count muffin pan with butter or nonstick spray (nonstick spray recommended) or line with muffin liners. Set aside.
- Whisk the flour, baking powder, baking soda, salt, cinnamon, and nutmeg together in a large bowl. Set aside.
- Whisk the melted butter, oil, sugar, and eggs together until combined. Then whisk in the sour cream, milk, and vanilla extract. Mixture will be pale yellow. Pour wet ingredients into dry ingredients and fold together with a rubber spatula or wooden spoon until completely combined. Use a whisk to rid any large lumps of flour, if needed. Avoid overmixing. The batter will be thick. Fold in the chocolate chips.
- Divide batter between each muffin cup, filling all the way to the top. Sprinkle with coarse sugar (for added crunch, recommended!). Bake at 425°F for 5 minutes, then, keeping the muffins in the oven, reduce the oven temperature to 350°F (177°C) and continue to bake for 25-26 minutes until the tops are lightly golden brown and centers are set. Stick a toothpick in the center of a muffin to test for doneness. If it comes out clean, the muffins are done.
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