Sour Cream Chocolate Chip Muffins

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There are several different ways I make my muffin recipes. I use regular milk or almond milk, I use cassava, almond, or all purpose flour, just like in my coffee cake muffins, my orange chai muffins, or my blueberry! However, it occurred to me that I've actually never once used sour cream, nor do I have a classic chocolate chip muffin on my blog. That all changes with this sour cream chocolate chip muffin recipe, because when I say these are perfect, I mean it.

Sour Cream Chocolate Chip Muffins

When making muffins, you want to have that perfect moist yet fluff factor for the texture, the coveted muffin top, and the delicate balance of sweet but not overpowering. These muffins check every one of those boxes, and then some. If I could sell these muffins in a bakery of my own, I would. They're that good.

What does sour cream do in these muffins?

Adding sour cream gives these muffins adds to the overall flavor and texture. While you can't really taste the sour cream in the muffin itself, it helps with these muffins tasting really, really good. Another benefit of sour cream in muffins is the little extra fat, giving the muffins a creamier, softer taste. I swear I will begin incorporating sour cream in more of my muffin and loaf recipes. It truly makes such a difference!

Is there a substitute for sour cream?

I'd imagine that using a dairy-free or vegan version would yield similar results, but as I am not vegan nor did I test this recipe with a dairy-alternative, I can't attest. There are lot of amazing versions of vegan or dairy free muffins out there!

Kitchen tools

This recipe can easily be made in one bowl, but here are a few tools you'll need from start to finish:

  • Large mixing bowl: the larger the better I find, just in case whisking causes any batter to go out of control.
  • Whisk: No need for a hand mixer here
  • Spatula: You'll fold in the chocolate chips at the end, and using a spatula during this step helps to minimize overmixing.
  • Scale: I cannot say this enough, I HIGHLY suggest investing in a scale. Sure, in the United States we don't go by the metric system, however, it makes a MAJOR difference in overall texture, taste, and consistency when baked goods are made over and over again. For a food blogger, and an avid baker, this matters.
  • Muffin tin: This recipe yields 15 muffins, so having two on hand is needed.
  • Muffin liners: The muffin liners help release the muffin from the tin itself.

Ingredients

This recipe calls for very standard ingredients when it comes to muffin recipes, so you're just a short list of ingredients away from having these amazingly moist chocolate chip muffins baked and ready for breakfast!

  • Eggs: Our binding agent
  • Coconut Sugar and Light Brown Sugar: A little less refined sugar in this recipe! It also gives the muffins an overall golden brown color, which I find pretty and a bit different.
  • Avocado Oil: Avocado oil is rather neutral tasting, but if you don't have this on hand, regular olive oil works fine here too
  • Vanilla Extract
  • Sour Cream: Full-fat, the real deal sour cream is what we're after here.
  • All-Purpose Flour: As much as I love using a paleo-friendly flour, these muffins work really well with a classic all purpose. You can swap with a gluten free 1:1 flour if you desire!
  • Baking Soda and Baking powder: They both work to give these muffins the perfect texture and desirable muffin dome we all want when making muffins.
  • Chocolate Chips: The reason we're all here, let's be honest.

Directions

  1. In a large bowl, crack the eggs and pour in both sugars (coconut and light brown), and whisk until the eggs are incorporated and the mixture becomes light and fluffy.
  2. Pour in the vanilla extract, avocado oil, then whisk again. Add the sour cream then whisk to incorporate.
  3. To the same bowl, add in the flour, baking soda, and baking powder. Whisk until most of the flour is combined.
  4. Add 1 tsp of flour to a bowl with the chocolate chips and coat the chocolate chips, then pour them into the batter and mix using a spatula.
  5. Once the batter has fully formed, let rest on the counter for 10 minutes and preheat the oven to 350º.
  6. Line muffin tins with liners and divide the batter among the tins, this recipe yields approximately 15 muffins.
  7. Optional to top the muffins with coarse Demerara sugar.
  8. Bake in the oven for 24 minutes, letting the muffins rest for 10 minutes once they finish baking, then move to a cooling rack.

Swaps and Tips

Do I need the sour cream?

Yes, these muffins are based off of the addition of sour cream. If you're keen on not using sour cream, another recipe may suffice.

Can I add in fruit instead of the chocolate chips?

Feel free to add in whatever mix-ins you want if you're not interested in using any chocolate chips.

I don't want to eat all of these muffins right away, can I freeze them?

All of my recipes are meant to be frozen if you have too much of it, so throw them in a large freezer bag and place in the freezer. Label it with the date and be sure to consume within a month.

Hungry for more?

Check out more of these yummy breakfast recipes:

Sour Cream Chocolate Chip Muffins

Nothing beats a bakery-style muffin, but these sour cream chocolate chip muffins give them a run for their money. Ultra moist, with the fluffiest texture, you're never going to need to go to your local bakery for muffin ever again. Like, ever.

Author:
Morgan

Ingredients

  • 2 eggs
  • ½ cup (100g) coconut sugar
  • ½ cup (100g) light brown sugar
  • 1 tbsp vanilla
  • ¾ cup avocado oil
  • ⅔ cup (215g) sour cream
  • 2 cups (256g) all purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp salt
  • 1 cup chocolate chips
  • Demerara sugar, optional

Instructions

  1. In a large bowl, crack the eggs and pour in both sugars (coconut and light brown), and whisk until the eggs are incorporated and the mixture becomes light and fluffy.
  2. Pour in the vanilla extract, avocado oil, then whisk again. Add the sour cream then whisk to incorporate.
  3. To the same bowl, add in the flour, baking soda, and baking powder. Whisk until most of the flour is combined.
  4. Add 1 tsp of flour to a bowl with the chocolate chips and coat the chocolate chips, then pour them into the batter and mix using a spatula.
  5. Once the batter has fully formed, let rest on the counter for 10 minutes and preheat the oven to 350º.
  6. Line muffin tins with liners and divide the batter among the tins, this recipe yields approximately 15 muffins.
  7. Optional to top the muffins with coarse Demerara sugar.
  8. Bake in the oven for 24 minutes, letting the muffins rest for 10 minutes once they finish baking, then move to a cooling rack.

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