Mini Chocolate Chip Sour Cream Muffins

It's been awhile since I last participated in a Recipe Swap hosted by A Taste of Home Cooking, but I am so glad I did this time around! It was blogger's choice and I love getting a blog and making whatever I choose from it.  I was given the blog Cookies on Friday, which I've had before, and like last time, I had a really hard time deciding what to make!  I ultimately decided that muffins were in order and found these yummy breakfast treats just calling my name!

I decided to make these muffins mini just because I thought they'd be cute and I feel like my mini muffin tin has been neglected lately.  I love being able to just have one or 2 as a part of a breakfast or as a snack. These were perfect for that, but I think they'd be just as delicious in the full size version.

I hadn't made muffins in a really long time-I rarely think to make them and then when weekend mornings come around, the last thing I feel like doing is preparing and mixing batter, waiting for them to bake, etc.  Luckily, I remembered to make these on a weeknight and I froze some and simply reheated them on the weekend.  However, the batter for these comes together in about 5 minutes, so prepping them on a morning really wouldn't be all that difficult.

We really liked these muffins and they reminded me that I really need to make muffins more often!

Mini Chocolate Chip Sour Cream Muffins

1-1/2 cups flour
2/3 cup sugar
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt
1 large egg
1 cup sour cream
5 tablespoons butter, melted
1 teaspoon vanilla
1 cup chocolate chips

*splash of milk (optional)

Preheat the oven to 350 degrees. Line a mini muffin pan with 24 paper liners (I ended up making about 33). If making full-sized muffins, like a muffin pan with 12 liners.

In a large bowl, mix together the flour, sugar, baking powder, baking soda, and salt. In a separate bowl, combine the egg, sour cream, melted butter, and vanilla, mixing well.

Add the wet ingredients to the dry ingredients and stir with a rubber spatula until just combined. *If batter seems a bit too dry, add a splash of milk.  

Add in the chocolate chips and stir until incorporated.

Evenly divide the batter among the prepared cups, filling the cups about 3/4-full.

Bake for 10-15 minutes (or 14-18 minutes for regular sized muffins), until lightly browned and a tester inserted into the center of the muffins comes out clean.


Source: Cookies on Friday, originally from The Curvy Carrot