Chocolate Sour Cream Muffins Recipes

Steps:

• Mix semisweet chocolate, baking chocolate, and butter together, then melt carefully in microwave or over simmering water in double boiler. Allow to cool to lukewarm. Mix sour cream, sugar, corn syrup, egg and vanilla. Blend with melted chocolates. Blend flour, soda and salt, then add to the chocolate mixture and blend very well. Add the chocolate chips. Pour batter into 12 paper-lined or greased muffin tins. Bake in preheated 400 degree F oven for about 20 minutes. Remove from muffin tins and allow to cool on wire racks.
• (When freezing, cool completely, then freeze in individual baggies, removing as much air as possible from each baggie before sealing.
• Yield: 12 muffins.

Steps:

• In a large bowl, combine the flour, sugar, cocoa, baking soda and salt. In another bowl, whisk the eggs, sour cream, water, milk, oil and vanilla. Stir into dry ingredients just until moistened. Fold in chocolate chips. , Fill greased or paper-lined muffin cups two-thirds full. Bake at 325° for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.

Steps:

• Heat oven to 375°F.
• Add milk to coffee; stir until dissolved.
• Combine flour, sugar, baking powder and cinnamon. Beat eggs in large bowl until blended. Add milk mixture, sour cream, butter and vanilla; mix well. Add flour mixture; stir just until moistened. Stir in chocolate.
• Spoon into 12 paper-lined muffin cups.
• Bake 30 min. or until toothpick inserted in centers comes out clean. Cool 5 min.; remove from pan to wire rack. Cool slightly.

Steps:

• In a large bowl, combine the flour, sugar, baking powder, baking soda and salt. Combine the egg, sour cream, butter and vanilla. Stir into dry ingredients just until moistened. Fold in chocolate chips. , Fill greased or paper-lined muffin cups three-fourths full. Bake at 350° for 18-20 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack.

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease 12 muffin cups or line with paper muffin liners.
• Combine flour, sugar, 3/4 cup chocolate chips, cocoa powder, and baking soda in a large bowl. Whisk egg, yogurt, milk, vanilla, and vegetable oil in another bowl until smooth; pour into chocolate mixture and stir until batter is just blended. Fill prepared muffin cups 3/4 full and sprinkle with remaining 1/4 cup chocolate chips.
• Bake in preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a muffin pan with paper muffin liners.
• In a medium bowl, stir together the applesauce, sugar and eggs. Combine the flour and baking soda, add to the wet mixture and mix well. Stir in the sour cream, then fold in the berries. Spoon the batter into the prepared muffin cups. Cups should be at least 3/4 full.
• Bake for 12 to 15 minutes in the preheated oven, until muffins spring back when touched lightly.

Steps:

• Preheat oven to 350 degrees.
• In a large bowl combine flour, sugar, baking soda*, baking powder*, and salt in a bowl.
• *NOTE: reduce baking soda and baking powder to 1/2 teaspoon for high altitude.
• In a separate smaller bowl, combine egg, egg white, butter, sour cream, and vanilla.
• Add dry ingredients to wet ingredients and stir until just moistened.
• Add mini chocolate chips and stir until well combined.
• Spoon into lined or non-stick mini muffin tins. This recipe will make 36 mini muffins.
• Bake for 10 minutes, cool in pan for 5 minutes, and then remove muffins to cooling rack.