The other day I felt like making some muffins because I love having breakfast ready for the kids on school mornings without having to fix it every day. I baked the muffins in the afternoon so my kids could help out with the mixing and then we had a snack and ate the leftovers for breakfast. This sour cream muffin recipe was a huge hit- it could be the added chocolate chips that put it over the top! This easy recipe for moist muffins is easy to make and they have no oil and no butter in the ingredients.
Sour cream muffins have a rich, moist texture with a slight tanginess from the sour cream. The flavor of the muffins can vary depending on additional ingredients, but generally, they have a mild sweetness and a subtle buttery taste. The tang from the sour cream balances the sweetness, giving them a well-rounded flavor profile. If additional ingredients like fruits, chocolate chips, or nuts are added, those flavors will also shine through, complementing the base flavor of the muffin.
Easy Sour Cream Muffins:
I went to my fridge and discovered I was out of butter (which I like using for muffins more than oil because it taste better) so I decided to go with sour cream muffins which are great because you don’t need any butter! Sour cream muffins are also great because they have a very rich flavor- especially when you add in rich goodies that compliment the sour cream, like chocolate chips or berries. My whole family loved this easy Chocolate Chip Sour Cream Muffin recipe. I hope you do too!
Serving Size: 12 large muffins
Easy sour cream muffins that have no butter and are pretty in low sugar.
Chocolate Chip Sour Cream Muffin Simple Ingredients
- 2 cups cake flour
- 1 1/4 teaspoon double acting baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/3 cup sugar
- 1 cup full-fat sour cream
- 1 tsp vanilla extract
- 1/4 cup milk
- 1 egg
- 1/2 cup semi-sweet chocolate chips
- 1/2 cup white chocolate chips
- 1/2 cup walnuts (optional)
How To Make Sour Cream Muffins
- Preheat oven to 400 degrees F.
- Sift the dry ingredients together into one large bowl (except chips and nuts).
- Mix the wet ingredients together into another bowl.
- Pour the wet ingredients into the dry ingredients and mix well.
- Add the chips and nuts and fold in.
- Pour muffin batter into oiled muffin tins. Paper liners optional.
- Bake for 20-25 minutes or until golden brown on edges.
- Remove from oven and allow to cool.
It’s best to allow muffins to cool in the muffin pan for about 5-10 minutes after baking. This brief cooling period helps them set and makes them easier to remove without falling apart. After this initial cooling period, carefully transfer the muffins to a wire rack to cool completely. This prevents them from becoming soggy from the steam that can accumulate in the pan.
There is lots to love about these tasty muffins:
- No Butter Muffins!
- No Oil Muffins!
- Low Sugar Muffins!
Pro Tips:
Personalize it easily by using switching out the adds. Instead of chocolate chips, try fresh blueberries. Blueberry sour cream muffins are superb. Or blackberries. Yum!
Cake flour makes it even lighter and fluffier but all purpose flour works just fine.
Printable Sour Cream Muffin Recipe Card
Sour Cream Muffin Recipe [With Chocolate Chips]
Ingredients
- 2 cups cake flour
- 1 1/4 teaspoon double acting baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/3 cup sugar
- 1 cup sour cream
- 1/4 cup milk
- 1 egg
- 1/2 cup semi-sweet chocolate chips
- 1/2 cup white chocolate chips
- 1/2 cup walnuts (optional)
Instructions
- Preheat oven to 400 degrees.
- Sift the dry ingredients together into one large bowl (except chips and nuts).
- Mix the wet ingredients together into another bowl.
- Pour the wet ingredients into the dry ingredients and mix well.
- Add the chips and nuts and fold in.
- Pour into oiled muffin tins and bake for 20-25 minutes or until golden brown on edges.
Nutrition Facts
Sour Cream Muffin Recipe [With Chocolate Chips]
Serves: 12
|
Amount Per Serving: 1 muffin
|
||
|---|---|---|
| Calories | 223.49 kcal | |
| % Daily Value* | ||
| Total Fat 9.03 g | 13.8% | |
| Saturated Fat 5.11 g | 25% | |
| Trans Fat 0.0 g | ||
| Cholesterol 25.29 mg | 8.3% | |
| Sodium 165.93 mg | 6.9% | |
| Total Carbohydrate 33.13 g | 11% | |
| Dietary Fiber 0.84 g | 0% | |
| Sugars 14.55 g | ||
| Protein 3.62 g | ||
| Vitamin A 4.72 % | Vitamin C 0.23 % | |
| Calcium 8.4 % | Iron 11.52 % | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Family Focus Blog
Why Bake With Sour Cream:
Sour cream muffins are popular for several reasons.
- Moisture: Sour cream adds a significant amount of moisture to muffins, resulting in a tender and soft texture.
- Flavor: It provides a subtle tangy flavor that enhances the overall taste of the muffins without being overpowering.
- Texture: The acidity in sour cream helps to tenderize gluten, which makes for a finer crumb and a lighter, fluffier texture.
- Versatility: Sour cream muffins can be easily adapted to various flavors, such as adding fruits, nuts, or chocolate chips, making them a versatile base for many recipes.
- Stability: The fat content in sour cream helps to keep the muffins moist and fresh for a longer period.
Overall, sour cream is a fantastic ingredient for achieving delicious, moist, and flavorful muffins. I hope you love these chocolate chip sour cream muffins as much as we do. Share your photos @familyfocusblog and tell me your family favorite add-ins!
Related Posts:
Pumpkin Chocolate Chip Muffins Recipe- Baking with My Kids
Healthy Banana Oat Muffins Recipe
Delicious Gluten Free Muffins Recipe: Peanut Butter Chocolate Chip Muffins
Robin (Masshole Mommy) says
Muffins are easy to grab and go, making them ideal for busy mornings when time is limited. Making muffins at home allows you to control the ingredients, reducing added sugars and unhealthy fats often found in store-bought versions. These homemade bakery-style muffins are delicious!