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How To Make Sour Cream Chocolate Chip Muffins

Updated on October 31, 2012

Recipe for Sour Cream Muffins: Oatmeal, Chocolate Chip and Blueberry

If you want a seriously easy yet delicious muffin recipe, this is the recipe for you! Sour cream muffins retain their moisture more than any other muffin recipe I've tried. They actually turn out more like mini pound cakes than like standard muffins.

Try the 3 variations here - Sour Cream Oatmeal, Sour Cream Chocolate Chip or Sour Cream Blueberry.

I bet you'll keep this muffin recipe as your go-to recipe!

These muffins are super moist and never dry out as some muffins can. Try them and then try the variations below.

The sour cream gives them their moisture and baking them at 325 degrees also helps make these more of a pound cake-like muffin. They freeze like a dream. You can bake these in regular muffin tins, over-sized muffin tins or mini-muffin tins but adjust the time accordingly.



Chocolate chip muffins are one of those not overly sweet quick breads easy to make and delicious to eat.
Chocolate chip muffins are one of those not overly sweet quick breads easy to make and delicious to eat. | Source

Photo Credit: Flickr Jennie Faber

OATMEAL SOUR CREAM MUFFINS


INGREDIENTS

Moist:

  • 1/2 cup margarine (softened)
  • 1 cup sugar
  • 2 large eggs (slightly beaten) or 1/2 cup egg substitute
  • 1 cup sour cream
  • 1 teaspoon vanilla

Dry:

  • 1 cup flour
  • 1 cup oats
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 3/4 teaspoon salt or as desired
  • Walnut pieces - 1 to 1-1/2 cups of large sized pieces or smaller sized chop if using mini-muffin pans
  • Cooking spray

DIRECTIONS

  1. Heat oven to 325 degrees.
  2. If using standard muffin pans, spray lightly with cooking spray.
  3. If using silicone muffin pans, do not spray.
  4. Cream/mix together in large bowl the margarine, sugar, eggs, sour cream and vanilla. Stir until well blended.
  5. Stir together in another bowl flour, oats, baking soda, baking powder and salt. Whisk to combine well.
  6. Add the dry ingredients to the wet ingredients until well blended.
  7. Fill muffin pans of desired size about half full.
  8. Insert 3-4 walnut pieces into each portion of muffin batter and push into batter. The muffin will bake around the walnut pieces. Or you can chop the walnuts more coarsely and add to the batter - or spoon in less dough, drop in a few walnut pieces, then top with additional muffin batter.
  9. Bake 15-18 minutes for regular size muffins or until pick inserted in center comes out clean. If using mini-muffin pan, check after 13 minutes and thereafter until done.

Sour Cream Blueberry Muffins

This is basically the same recipe, however, in this version, you take out the oats and use only flour - and you add in 1 to 1-1/2 cups of blueberries. DO NOT mix the blueberries into the dough, however, as it will tinge the muffins blue. By placing them into the batter, they retain their pristine appearance and still give you the blueberry look and taste.

INGREDIENTS

Moist:

  • 1/2 cup margarine (softened)
  • 1 cup sugar
  • 2 large eggs (slightly beaten) or 1/2 cup egg substitute
  • 1 cup sour cream
  • 1 teaspoon vanilla

Dry:

  • 2 cups flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 3/4 teaspoon salt or as desired
  • 1 to 1-1/2 cups of blueberries - if frozen thaw and dry
  • Cooking spray

DIRECTIONS

  1. Heat oven to 325 degrees.
  2. If using standard muffin pans, spray lightly with cooking spray.
  3. If using silicone muffin pans, do not spray.
  4. Cream/mix together in large bowl the margarine, sugar, eggs, sour cream and vanilla. Stir until well blended.
  5. Stir together in another bowl flour, baking soda, baking powder and salt. Whisk to combine well.
  6. Add the dry ingredients to the wet ingredients until well blended.
  7. Fill muffin pans of desired size about half full.
  8. Insert 3-4 blueberries into each portion of muffin batter and push into batter. The muffin will bake around the blueberries. Or you can add part of the batter drop in a few blueberries, then top with additional muffin batter.
  9. Bake 15-18 minutes for regular size muffins or until pick inserted in center comes out clean.  If using mini-muffin pan, check after 13 minutes and thereafter until done.

 

Sour Cream Chocolate Chip Muffins

Again, this is the same recipe, however, in this version, you use only flour - and you add in 1 to 1-1/2 cups of chocolate chips. You can use regular chocolate chips, white chocolate chips or even mini chocolate chips. Just make sure you add enough chocolate to taste!

INGREDIENTS

Moist:

  • 1/2 cup margarine (softened)
  • 1 cup sugar
  • 2 large eggs (slightly beaten) or 1/2 cup egg substitute
  • 1 cup sour cream
  • 1 teaspoon vanilla

Dry:

  • 2 cups flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 3/4 teaspoon salt or as desired
  • 1 to 1-1/2 cups of chocolate chips
  • Cooking spray

DIRECTIONS

  1. Heat oven to 325 degrees.
  2. If using standard muffin pans, spray lightly with cooking spray.
  3. If using silicone muffin pans, do not spray.
  4. Cream/mix together in large bowl the margarine, sugar, eggs, sour cream and vanilla. Stir until well blended.
  5. Stir together in another bowl flour, baking soda, baking powder and salt. Whisk to combine well.
  6. Add the dry ingredients to the wet ingredients until well blended.
  7. Fill muffin pans of desired size about half full.
  8. Insert 3-4 chocolate chips or to taste into each portion of muffin batter and push into batter. The muffin will bake around the chips. Or you can add part of the batter drop in a few chips, then top with additional muffin batter.
  9. Bake 15-18 minutes for regular size muffins or until pick inserted in center comes out clean.  If using mini-muffin pan, check after 13 minutes and thereafter until done.

 

How To Make Chocolate Chip Muffins

Comments

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    • akirchner profile imageAUTHOR

      Audrey Kirchner 

      5 years ago from Washington

      Hi AskTeTe--I hear you--once you make these, it's hard to ever consider other muffins~ Thanks so much for commenting.

    • Ask TeTe profile image

      Ask TeTe 

      5 years ago from Pennsylvania

      I made the Chocolate Chip Muffins over the holidays, twice!! Wow, so moist and yummy! I used Ghirardelli chocolate chips, everybody loved them! I plan to add this one to my favorite recipe pile, thanks for sharing! :O)

    • akirchner profile imageAUTHOR

      Audrey Kirchner 

      5 years ago from Washington

      Ask TeTe--great idea for meatballs--I use oatmeal in meatloaf so makes sense to me!

    • Ask TeTe profile image

      Ask TeTe 

      5 years ago from Pennsylvania

      This looks like a nice twist on traditional muffin recipes. Chocolate Chip are my favorite! I have never used oatmeal in muffins, but I do use it in banana bread and believe it or not, meatballs. I'm excited to give this one a try for 2012 holiday gatherings! Thanks for sharing!!! Pinned it!

    • dobo700 profile image

      dobo700 

      6 years ago from Australia

      Sounds nice, I will have to give it a go. Thanks

    • bmukherjii profile image

      bmukherjii 

      6 years ago

      Owao great recipes. I will try to prepare those mouthwatering muffins for my kids.

    • nwarriar profile image

      nwarriar 

      6 years ago from Quebec, Canada

      These sound really good. I love the sour cream angle. Thanks for the great recipes.

    • profile image

      victoriabryan 

      6 years ago

      That recipe sounds amazing. Great hub. You must really love muffins. :-)

    • akirchner profile imageAUTHOR

      Audrey Kirchner 

      7 years ago from Washington

      Thanks WF for stopping by - and glad you enjoyed~

    • william.fischer29 profile image

      william.fischer29 

      7 years ago

      Muffins are always delicious to me. Thanks for sharing this! Very good hub!

    • akirchner profile imageAUTHOR

      Audrey Kirchner 

      7 years ago from Washington

      That sounds delicious! And thanks for sharing it with us all!!

    • writinginalaska profile image

      writinginalaska 

      7 years ago from southeast Alaska

      ok, i just made the first recipe, and added raisins,cranberries and chopped dates. substituted plain yogurt for the sour cream. opps forgot the butter and still turned out wonderful!

    • akirchner profile imageAUTHOR

      Audrey Kirchner 

      7 years ago from Washington

      Ah but you can use butter if you wish....Julia would be happy! Thanks for stopping by Carolyn - I actually usually DO use butter as I think margarine is a concoction of stuff I'd rather not consume.

    • profile image

      Carolyn Jung 

      7 years ago

      Margarine, not butter? Julia Child would fret at that. LOL

    • akirchner profile imageAUTHOR

      Audrey Kirchner 

      7 years ago from Washington

      Super~! Hope you enjoy them. They are actually more like cakes than muffins!!!

    • shecodes profile image

      shecodes 

      7 years ago

      Glad to hear we can cut the amount of sugar, I'm a diabetic as well. Going to be trying these this afternoon.

    • akirchner profile imageAUTHOR

      Audrey Kirchner 

      7 years ago from Washington

      You gotta love a guy who can cook!! Enjoy and thanks so much for stopping by.

    • profile image

      DavidLivingston 

      7 years ago

      Nice post. Wish I can do that! Thanks.

    • akirchner profile imageAUTHOR

      Audrey Kirchner 

      8 years ago from Washington

      Thanks for stopping by candle~ Hope you enjoy!!

    • candle62 profile image

      candle62 

      8 years ago from London

      very easy to make thankyou

    • akirchner profile imageAUTHOR

      Audrey Kirchner 

      8 years ago from Washington

      Thanks, Kari for using the recipe but especially for letting me know how they came out - sounds like a good plan to cut half the sugar! Glad you liked the blueberry muffins though!

    • profile image

      Kari 

      8 years ago

      I just made blueberry muffins following your recipe, replacing some of the flour with oatmeal, and using 2 cups of blueberries ( I love blueberries!). They turned out reallly well, lovely and moist, but a bit too sweet for my taste, so I think I'll try only half the amount of sugar next time.

    • akirchner profile imageAUTHOR

      Audrey Kirchner 

      8 years ago from Washington

      Thanks Loren's Gem - they are SO good - and they freeze really, really well.

    • Loren's Gem profile image

      Loren's Gem 

      8 years ago from Istanbul, Turkey

      Great hub with a delicious muffin recipes! I'm bookmarking this hub and hope to try making all of these. Thanks for sharing! :-)

    • akirchner profile imageAUTHOR

      Audrey Kirchner 

      8 years ago from Washington

      Thanks, Rose! Glad you liked them - they are my all-time favorites because they never fail and you can't make them dry!

    • rose56 profile image

      rose56 

      8 years ago

      I tried them. very good. Thanks

    • akirchner profile imageAUTHOR

      Audrey Kirchner 

      8 years ago from Washington

      Thanks so much for stopping by, Joy! Aren't they just the best muffins ever? I love the moistness of them as they are almost like a pound cake muffin. Sorry on the yield deal - I guess I probably should have put that on but it is hard to guestimate because all muffin pans are not created equal. I just go by rule of thumb to fill the pans about half full no matter what the size, and then adjust my 'peeking time' to regular muffin pans, mini-muffin pans, or even giant muffin pans as they all bake differently - as well silicone muffin pans bake differently too. I find that the baking at a lower temperature with muffins also makes them retain the moistness that I prefer in a muffin. Again, thanks for the kudos and hope those next batches turn out just as well - I have no doubts!

    • profile image

      Joy 

      8 years ago

      I made the chocolate chip version this morning. YUM!!! Because I was using mini chocolate chips, I folded them into the batter. Super moist, just the way I like them. Can't wait to try the blueberry & play with strawberry.

      One issue though - I didn't see a recipe yield, so I ended up overfilling my muffin cups. I made 18 but probably should have done 24. Live & learn! This is now my stand-by muffin recipe. Thanks!

    • akirchner profile imageAUTHOR

      Audrey Kirchner 

      8 years ago from Washington

      Sounds fantastic, Austinstar - you are making me want to whip some up - they freeze so well and I love having them on hand when company comes.....thanks for commenting!

    • Austinstar profile image

      Lela 

      8 years ago from Somewhere in the universe

      I just tried making these and I pronounce them delicious! I use half the sugar because I am a diabetic and I don't think it affected the end result at all. The sour cream is a nice touch, but may be just a teensy bit tangy. Next time, I may try buttermilk instead. I made the walnut ones this time, but for the encore, I will try putting blueberries in the mix. I think the oats should stay in the mix even for blueberries.

      Thanks again, akirchner!

    • akirchner profile imageAUTHOR

      Audrey Kirchner 

      8 years ago from Washington

      Thanks Lela! I think you'll love them. You cannot go wrong with these which is really a neat feature.

    • Austinstar profile image

      Lela 

      8 years ago from Somewhere in the universe

      I think these ARE the perfect muffin! I'll try some this week and let you know.

      Lela

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