Recipe and baking instructions adapted from Taste of home
I halved the recipe to make 6 as I left with just some sour cream in the fridge.
Sour Cream Chip Muffins (6 muffins)
75g all-purpose flour
40g caster sugar
1/4 teaspoon baking powder
1/4 teaspoon baking soda
Pinch of salt
60g sour cream
35g butter, melted
1 teaspoon vanilla extract
55g mint or semisweet chocolate chips
1) In a large bowl, using a manual whisk to combine the flour, sugar, baking powder, baking soda and salt.
2) Combine the egg, sour cream, butter and vanilla in a bowl or small jug. Stir into dry ingredients just until moistened. Fold in the chocolate chips.
3) Fill greased or paper-lined muffin cups three-fourths full. Bake at 180°C for 18-20 minutes. Check for doneness with a toothpick inserted into the center of a muffin if it comes out clean.
The temperature of the oven may vary, do adjust accordingly.
Cool for 5 minutes before removing from pan to a wire rack for cooling.
Tasted wonderfully soft and moist even on the 2nd day !
Happy baking ^-^ !
Linking this post to Little Thumbs Up Event : June 2015 Theme Cream
and hosted by Diana from The Domestic Goddess Wannabe