I make these muffins and my double chocolate chip muffins for family brunches that include the kids, and they are always a real crowd pleaser! The best part is, that they’re super simple to make, so if you’re looking for a quick and easy treat, this recipe is for you!
Step By Step Instructions
Preheat the oven to 400°F/200°C with a rack in the lower middle. Using a standard 12-well muffin pan, place a muffin liner in each well, or if you don’t have muffin liners, grease the inside of the muffin pan wells with vegetable oil or butter. Butter – I lived in England for many years, and ever since, I have always used European-style butter when baking. It has a higher butterfat ratio than American butter, and it’s also less sweet.). It’s widely available in US grocery stores. Leave a comment if you want more details. Regular unslated (or salted) butter works just as well, and it’s simply a matter of preference. Full Fat Sour Cream – Full-fat sour cream should always be used when baking. When heated, low-fat sour cream becomes liquid and will change the recipe’s outcome. Oil – the recipe calls for vegetable oil because most people have it in their kitchens, but I prefer canola because it’s flavorless. Eggs – I use free-range large brown eggs, which is my preference. Any large eggs will do. Flour – Use all-purpose/plain flour. Melt the butter in a covered medium-sized microwavable bowl. Mine took a minute on high heat and allow it to cool slightly. Mix the sour cream, vanilla, oil, and milk right into the warmed butter. In a large mixing bowl, mix the flour, sugar, baking soda, baking powder, and salt. Form a well in the middle, and add the sour cream mixture and eggs. Mix well to combine. Note: The mixture will be thick. Fold in the chocolate chips. Divide the batter equally among the muffin cups. You’ll need to fill them very high to use all of the batter in 12 muffins, which is fine, and they won’t spill. If you still have too much batter, start filling another pan. For extra chocolatey goodness, put extra chocolate chips over the top of the batter. Bake until muffin tops are golden and just firm, 15 to 20 minutes, rotating muffin tin from front to back halfway through baking time. Cool muffins in the muffin pan for 5 minutes, then transfer to wire rack and cool another 5 minutes before serving. Freezing: Cool the muffins completely, then place them in a freezer bag or freezer-safe container. Freeze the muffins for up to 3 months. Thaw out on the counter or in the refrigerator. Erren’s Kitchen is written and produced for informational intentions only. We are not certified nutritionists, and the nutritional information found on this site has not been assessed or authorized by a nutritionist or the FDA. The nutritional information found in our recipes is offered as an estimate and should not be considered a guarantee or fact. The estimated data is provided as a courtesy and calculated through a third-party online nutritional calculator, spoonacular API. Although we do our best to provide accurate nutritional information, these figures should be considered rough estimates. Many factors, such as brands or products purchased and the nutritional fluctuations that naturally occur in fresh produce, can alter the effectiveness of the nutritional information in any recipe. Furthermore, various online calculators provide different results depending on their particular algorithms and nutrition fact sources. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.
