Chocolate Chip Muffins
I hope everyone had a great Thanksgiving! I still can’t believe that it already came and went… and now it’s time to start thinking and prepping for Christmas! I love hosting Christmas day and really enjoy preparing for it – this is my 4th year doing it and I pretty much have it down to a science.
In the coming weeks, I’ll be posting some ideas for your Christmas dinner menu based on our family favorites. But for now, I needed to find a use for that extra sour cream I had hanging around from Thanksgiving. These Chocolate Chip Muffins were the perfect way to use it up. Charlie took one bite and yelled, “Mom! It tastes like a pancake!!” And he was right. These are basically fluffy, chocolate chip pancake muffins. So good. And yes, I froze the rest and they defrost perfectly for breakfast on the go. 🙂
Chocolate Chip Muffins
Ingredients:
- 1 1/2 cups flour
- 2/3 cup sugar
- 3/4 tsp baking soda
- 1/4 tsp salt
- 1 large egg
- 1 cup sour cream
- 5 tsbp unsalted butter, melted and cooled
- 1 tsp vanilla
- 1/2 cup semi-sweet chocolate chips
Directions:
- Preheat the oven to 350F.
- Spray your mini muffin pan with nonstick spray (or use mini cupcake liners).
- In a large mixing bowl, mix together the dry ingredients: flour, sugar, baking soda and salt.
- In a separate bowl, mix the egg, sour cream, butter and vanilla.
- Add the wet ingredients to the dry ingredients and mix with a spoon or spatula until it's just combined - don't over mix.
- Add in the chocolate chips and and mix until thoroughly combined.
- Evenly divide the batter amongst the cups (I use a mini ice cream scooper to get evenly sized muffins) - they should be about 3/4 full.
- Bake until a cake tester comes out clean - about 15-18 minutes.
Recipe adapted from The Curvy Carrot