Thursday, 25 June 2015

Sour Cream Chip Muffins

The usual quick fix for our brekkie, baked some quick & easy muffins on one of the weeknights.

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
1 egg
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
Organized by 
Zoe from Bake for Happy Kids and Doreen from my little favourite DIY

and hosted by Diana from The Domestic Goddess Wannabe


  1. Hi Karen,
    Sour cream and chocolate chip together sounds great!
    Thanks for sharing such a wonderful brekkie to LTU!

  2. Karen, I love chocolate chip muffins! The addition of sour cream makes it even better - moist and tender.

  3. Hi Karen,

    Nice breakkie!!! I love sour cream muffins too... You are right that they can stay moist and soft even on the next day of bake.



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