Chocolate Chip Muffins

  • Prep Time: 10 mins
  • Total Time: 35 mins
  • Servings: 12
  • Ingredients

  • 1 1/2 cupsflour
  • 1/2 cupgranulated sugar
  • 2teaspoonsbaking powder
  • 1/2 teaspoonsalt
  • 1egg
  • 3ouncessour cream
  • 1/2 cupmilk
  • 1/4 cupvegetable oil
  • 3/4 cupchocolate chips
  • Directions

  • Heat oven at 350 degrees.Sift flour, sugar, baking powder and salt together.
  • Beat egg.
  • Add sour cream and add to the flour mixture.
  • Add the milk, oil, and chocolate chips stir and pour into greased or lined muffin pans 2/3 full.Cook time is about 15-20 minutes or until muffins spring back when touched.
  • This recipe is for standard muffin tins.
  • Reviews

  • “I used splenda and 1/2 cup of mini chocolate chips, low fat sour cream and 1% milk and made 6 jumbo muffins and with my substitutions, the big muffins were only 300 calories each rather than 416 calories for the original recipe. My husband loves these muffins”

  • “Probably the best chocolate chip muffins i’ve ever had.I added 1 tablespoon vanilla extract to the batter & sprinkled the tops with sugar before baking, but other than that I followed the recipe.They rose up nice & are light & sweet.Thanks :)”

  • “yummy,This is a great muffin recipe, everything was on hand so it made it even easier.Liked this bc it wasnt too sweet!Thanks”

  • “I made these as a surprise breakfast for my grandparents and they were delicious but mine didn’t came out still white even though they were fully cooked. Did I do something wrong?”

  • “I made these today, the flavor and texture was good, but I couldn’t get them golden brown like I like them.I think I ended up over baking them a bit.Still good, but next time I might try brown sugar.”

  • “My husband and sons really enjoyed these.They were very similar to the local bakery muffins – great texture.I did add a tsp of vanilla.”

  • “These muffins were really good.I used this as my base recipe and then made some changes, such as whole wheat flour, yogurt in place of sour cream, and applesauce in place of oil.They had excellent flavor and I will definitely make again.”

  • “These were amazing! I’ve never made muffins using sour cream but the reviews were so good, I had to try, I’m glad I did!”

  • “Very good muffin!!My children enjoyed them even though I only had about half the amount of chocolate chips (guess I’ve been doing to much holiday baking).I can’t wait to try with blueberries to see how they turn out!!Thanks!”

  • “Had to use up some sour cream – found your recipe and had to try! Delicious! Used 1% sour cream and used low-fat milk. Thanks for sharing! :)”

  • “These were great muffins. I used mini chips and replaced the sour cream with strawberry yougert. The advice about the muffins not browning was really helpful, kept me from over baking the muffins.”

  • “Moist and delicious!!!! i split mine and grilled them with butter and served burnt caramel ice cream over the top with whipped cream for a awesome dessert.”

  • “These were really good! I felt like there was just a little something missing. The texture and fluffiness were just right!”

  • “Used mini-chips instead of regular, but otherwise followed the recipe, and they were great.The picky 10-year old loves them.Thanks for sharing!”

  • “5 stars by my 2 kids and me too!I added the 1 tsp of vanilla and used semi sweet chocolate chips.I’m sure I’ll be making these again and again.”

  • “Great muffins!They were very light and fluffy.Because I knew (from previous reviews) that they wouldn’t brown, I sprinkled some cinnamon and sugar on top to make them more appealing.I almost forgot the sour cream, had to put some back into the bowl and add the sour cream.Glad I did, it was a nice change.I also added about 1 t. of vanilla extract to the batter.I probably could have added more chocolate chips, or used the mini ones, but that is just my sweet tooth talking!Only problem I see with this recipe is that they are so light and yummy, I could eat the whole batch in one sitting!”

  • “Wonderful! I made a couple of substitutions (3 T applesauce 1 T oil and 1/2 cup whole wheat white flour with 1 cup all purpose) and used fat free sour cream and milk. I didn’t overpack my muffin cups and got 18. But I also spooned out 3 muffins as is, then added some peanut butter chips to the rest of the batter. These were real winners with me and both of my kids. I will definately make them again. Thanks for posting!”

  • “Great muffins! They did not brown as previously mentioned. Mine were done in about 18 mins. I added about 1 tsp vanilla, used mini chocolate chips and sprinkled the tops with sugar. Thanks for a great recipe!”

  • “Yummy!”

  • “These are very good – they were forgiving, too – I accidentally added a full cup of milk, so I just added some oats and they turned out just fine.Very nice texture.”

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