— cooked up on
April 29, 2012
I woke up yesterday morning feeling the call to bake. I had lots of good ideas – grapefruit coffee cake (forthcoming), sticky buns, etc – and zero groceries and also no willingness to wait that long for breakfast. Then I found these –
The great thing about this recipe is that it’s a little unconventional (uses sour cream! Yum) but is also made with things that are always in my pantry. It was easy to whip together and easy to eat. We pretty much split the muffins between two days of breakfast.
I found this recipe on a blog called The Curvy Carrot, and didn’t change a thing – usually I have to adjust recipes to contain more liquid. Kudos for a great recipe, Curvy Carrot!
I think the best thing about it was how moist these muffins are (again a surprise since it seems like I’m always adding water/milk/moisture to recipes). I imagine it would be really easy to substitute other things in for the chocolate chips – for example, if you wanted to sub other goodies for the chocolate chips.
- 1 1/2 cups AP flour
- 2/3 cup sugar
- 3/4 tsp. baking powder
- 3/4 tsp. baking soda
- 1/4 tsp. salt
- 1 egg
- 1 cup sour cream
- 5 tbsp. melted unsalted butter
- 1 tsp. vanilla
- 1 cup semi-sweet chocolate chips
This recipe, as most muffins do, uses the muffin method. Preheat your oven to 350.
Mix your dry ingredients together in a mixing bowl. The wet ingredients will all fit in a standard 2-cup measuring cup.
Try to use as few stirs as possible to work the liquids into the dry ingredients, and add the chocolate chips last (save a couple to sprinkle on top to make them pretty). The batter will be very thick (yet another reason I was surprised they were so moist). Do not adjust! Here’s what mine looked like:
The batter will settle out eventually as it cooks. The original recipe says to bake for 14-18 minutes – mine were done at 16.