Most of my happiest childhood memories involve food, and this recipe is no exception.
When I was growing up, my grandmother used to make chocolate chip muffins for us when we visited her as kids – those were the only times I remember being allowed to eat chocolate for breakfast!
Back then she used mini chocolate chips, but I love chocolate, so it seemed only fitting to replace them with regular chocolate chips.
This is a one bowl recipe – the kids can help by adding the chocolate chips and scooping the batter into the muffin cups! Bake some memories!
Sour Cream Chocolate Chip Muffins Adapted from King Arthur Flour
2 cups all-purpose flour
1 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/4 cup unsalted butter, slightly softened
3/4 cup sugar
2 large eggs
2 teaspoons vanilla
1/2 cup sour cream
1 1/2 cups chocolate chips
Set the oven to 350 and line a 12-cup muffin pan with baking cups.
Beat the butter and sugar in a medium bowl until fluffy. Add the eggs, mixing well after each.
Add the vanilla and sour cream; stir until combined. Next, add in the baking powder, baking soda, salt, and flour. Stir gently, just until combined. Lumps are fine!
Add the chocolate chips, then scoop the batter into baking cups. Bake for 18-20 minutes, until a toothpick inserted comes out clean.
Leave muffins in the pan for about 5 minutes, then remove them and place them on a rack to cool. Enjoy!
*These freeze really well! After the muffins are cool, put them in a freezer ziploc-type bag and freeze. Then just gently reheat in the microwave on the defrost setting for a quick breakfast or snack for the kids.
Linking to I Heart Nap Time