Chocolate Chip Muffins

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.

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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. 🙂

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Chocolate Chip Muffins

Yield: 24 Mini 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:

  1. Preheat the oven to 350F.
  2. Spray your mini muffin pan with nonstick spray (or use mini cupcake liners).
  3. In a large mixing bowl, mix together the dry ingredients: flour, sugar, baking soda and salt.
  4. In a separate bowl, mix the egg, sour cream, butter and vanilla.
  5. Add the wet ingredients to the dry ingredients and mix with a spoon or spatula until it's just combined - don't over mix.
  6. Add in the chocolate chips and and mix until thoroughly combined.
  7. 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.
  8. Bake until a cake tester comes out clean - about 15-18 minutes. 

Recipe adapted from The Curvy Carrot