March 12, 2024

Muffins are little cakes. As in, I would like to enjoy a little cake without the fuss of actually making a cake. Standard muffin tins have space for twelve little cakes, perfect for sharing.

I was hungry for a small single serving treat. All ingredients, including semi-sweet chocolate chips and full fat sour cream (which gives a nice tender crumb to baked goods), were in my kitchen. Most certainly, happiness is found in a good chocolate chip cookie. Then again, cake was my stated goal and tiny cakes at that.

Now I needed willing tasters to give honest feedback for a new recipe.

Three tries later, these fragrant muffins emerged from the oven and were ready for giving away. Not all, of course, since I am the most senior Official Taster.

Baking is a science. Getting the right types of sugar and leavening are keys to browning and rise. Light brown sugar gives a caramel touch. Baking powder and baking soda combine nicely with the acid of sour cream. One extra egg and a small amount of milk keep this batter soft and tender.

Trial and error can be the bane of bakers everywhere. Fortunately, sometimes the mistake batches fulfill your sweet tooth, too. Check my freezer for the remnants of the first two rounds.

Thanks to all tasters for their valuable thoughts!

Sour Cream Chocolate Chip Muffins

ingredients

2 cups all purpose gluten free flour – I like King Arthur Measure for Measure*
1 teaspoon baking powder
½ teaspoon fine sea salt
½ teaspoon baking soda
½ cup sugar
½ cup packed light brown sugar
½ cup neutral oil like canola (can also use melted and cooled butter)
¾ cup sour cream
¼ cup milk
2 teaspoons pure vanilla extract
two large eggs at room temperature
1 ¼ cup semi-sweet chocolate chips
* can also use regular all purpose flour

directions

1. Preheat oven to 350 degrees.
2. Spray 12 cup muffin tin with cooking spray (can also use paper cups to line tin).
3. Whisk together flour, baking powder and baking soda and salt.
4. In larger mixing bowl, whisk together both sugars with oil or melted butter.
5. Pour in sour cream, milk and vanilla, mixing well.
6. Add eggs, one at a time, blending well.
7. Dump dry ingredients into the bowl, followed by the chocolate chips.
8. Allow chips to get coated with flour before mixing all with spatula until no flour streaks remain, but avoid overmixing which can make batter tough.
9. Letting chips get coated with flour ensures even distribution and no sinking into the muffins.
10. Bake for 20-22 minutes or until a tester comes out clean.
11. Make sure oven temperature is accurate; for me, 22 minutes at 350 was perfect.
12. Tip out muffins onto cooling rack and enjoy right away or up to 3 days if covered well once cooled.
13. If muffins have been frozen, consider a brief trip in the microwave (10-12 seconds) to soften the texture once you defrost them.