Chocolate Chip Sour Cream Muffins

In celebration of conference weekend we tried these rather sweet treats disguised as muffins. They were really good. I used dark chocolate chips which are my favorite anyway.

The recipe is originally from The Curvy Carrot (link below) but I found it on Taste and Tell.

Here is the link.

Chocolate Chip Sour Cream Muffins

Prep Time: 10 minutes

Cook Time: 18 minutes

Total Time: 28 minutes

Yield: 12 muffins

recipe from The Curvy Carrot

Ingredients

• 1 1/2 cups all purpose flour
• 2/3 cup sugar
• 3/4 teaspoon baking powder
• 3/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1 egg
• 1 cup sour cream
• 5 tablespoons unsalted butter, melted
• 1 teaspoon vanilla extract
• 1 cup chocolate chips

Instructions

Preheat the oven to 350F. Line 12 muffin cups with liners or spray with non-stick cooking spray.

In a large bowl, mix together the flour, sugar, baking powder, baking soda, and salt.

In another bowl, whisk together the egg, sour cream, butter and vanilla.

Mix the wet ingredients into the dry ingredients and mix just until moistened. Fold in the chocolate chips.

Divide the mixture between the prepared muffin tins. Bake in the preheated oven until a tester inserted in the center comes out clean, 14 to 18 minutes.

We made these yesterday and they were some of the best muffins we have tried. I love this recipe. I love orange zest in baked goods but if you don't you may not like them.

I always think of Janae when I make something with raspberries. So this one is for you Janae!

I used 1 1/4 cups frozen raspberries instead of fresh because I had them on hand. They worked really well. I set the timer for 16 minutes because my oven tends to run hot and still took them out 2 minutes early.

The original link for this recipe is here.

Cinnamon-Kissed Raspberry Muffins

• 
  YIELD: 18 servings (serving size: 1 muffin)
• COURSE: Breads

Ingredients

• 2 cups all-purpose flour
• 3/4 cup sugar
• 1 1/2 teaspoons grated orange rind
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/8 teaspoon ground cinnamon
• 3/4 cup fat-free milk
• 1 tablespoon vegetable oil
• 1 teaspoon vanilla extract
• 1 (8-ounce) carton vanilla low-fat yogurt
• 1 large egg, lightly beaten
• 1 1/2 cups raspberries
• 1 tablespoon all-purpose flour
• Cooking spray
• 1 tablespoon sugar
• 1/8 teaspoon ground cinnamon

Preparation

• Preheat oven to 400°.
• Lightly spoon 2 cups flour into dry measuring cups; level with a knife. Combine flour and next 6 ingredients in a bowl; stir well. Make a well in center of mixture. Combine milk, oil, vanilla, yogurt, and egg; add to dry ingredients, stirring just until moist.
• Toss raspberries with 1 tablespoon flour; gently fold into batter.
• Spoon batter into 18 muffin cups coated with cooking spray, filling three-fourths full. Combine 1 tablespoon sugar and 1/8 teaspoon cinnamon; sprinkle evenly over muffins. Bake muffins at 400° for 20 minutes or until golden. Remove from pans immediately; place on wire rack.

Oxmoor House Healthy Eating Collection, Oxmoor House
JANUARY 2002

Pumpkin-Cranberry Muffins

We tried these last Sunday and they turned out great. I even made another batch for Dale's presidency meeting. We made half with the cranberries and half with chocolate chips.

Pumpkin-Cranberry Muffins

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These moist muffins get a burst of sweet and sour notes from the cranberries. This recipe doubles easily to feed a crowd. These are best warm, but you can make ahead to jump-start holiday cooking. Bake up to one month in advance, and place in a heavy-duty zip-top plastic bag. Let the muffins thaw at room temperature, and then microwave at MEDIUM-HIGH about 30 seconds to heat through.

Yield

1 dozen (serving size: 1 muffin)

Ingredients

• 1 1/2 cups all-purpose flour (about 6 3/4 ounces)
• 1 teaspoon baking soda
• 3/4 teaspoon ground ginger
• 1/2 teaspoon baking powder
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/8 teaspoon ground cloves
• 1 cup granulated sugar
• 1 cup canned pumpkin
• 1/2 cup low-fat buttermilk
• 1/4 cup packed light brown sugar
• 2 tablespoons canola oil
• 1 large egg
• 2/3 cup sweetened dried cranberries, chopped (such as Craisins)
• Cooking spray

Preparation

Preheat oven to 375°.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking soda, and next 5 ingredients (though cloves); stir well with a whisk.

Combine granulated sugar and next 5 ingredients (through egg) in a large bowl; beat with a mixer at medium speed until well blended (about 3 minutes). Add flour mixture to sugar mixture; beat at low speed just until combined. Fold in cranberries.

Place 12 paper muffin cup liners in muffin cups; coat liners with cooking spray. Spoon batter into prepared cups. Bake at 375° for 25 minutes or until muffins spring back when touched lightly in center. Remove muffins from pan immediately; place on a wire rack.

Nutritional Information

Calories: 199 (14% from fat)

Fat: 3.2g (sat 0.4g,mono 1.6g,poly 0.9g)

Protein: 2.8g

Carbohydrate: 41.1g

Fiber: 1.5g

Cholesterol: 18mg

Iron: 1.3mg

Sodium: 195mg

Calcium: 38mg

Heather McRae, Jacksonville, Florida, Cooking Light, NOVEMBER 2007

Low-Fat Strawberry-Cinnamon Muffins

We tried these about 2 weeks ago and they were really good. Dale's only complaint was that I didn't double the recipe. What I really liked about them is that you can use any flavor jam which makes them very versatile. Check out the comments if you want to see what flavor combination's others have tried.

Low-Fat Strawberry-Cinnamon Muffins

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Yield: 1 dozen (serving size: 1 muffin)

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 cup sugar
• 2 1/2 teaspoons baking powder
• 1 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 2/3 cup vanilla fat-free yogurt
• 1/4 cup butter, melted
• 3 tablespoons 1% low-fat milk
• 1 large egg, lightly beaten
• Cooking spray
• 1/4 cup strawberry jam
• 1 tablespoon sugar
• 1/2 teaspoon ground cinnamon

Preparation

Preheat oven to 375º.

Lightly spoon flour into dry measuring cups, and level with a knife. Combine flour and the next 4 ingredients (flour through salt) in a large bowl, stirring well with a whisk. Make a well in center of flour mixture. Combine yogurt, butter, milk, and egg in a bowl, stirring well with a whisk. Add yogurt mixture to flour mixture, stirring just until moist.

Place 12 foil cup liners in muffin cups; coat liners with cooking spray. Spoon 1 tablespoon batter into each liner. Top each with 1 teaspoon jam. Top evenly with the remaining batter. Combine 1 tablespoon sugar and 1/2 teaspoon cinnamon; sprinkle over batter. Bake at 375º for 15 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack for 15 minutes. Remove from pan; place on a wire rack.

Nutritional Information

Calories: 165 (24% from fat)

Fat: 4.4g (sat 2.6g,mono 1.3g,poly 0.3g)

Protein: 3g

Carbohydrate: 29g

Fiber: 0.6g

Cholesterol: 28mg

Iron: 1mg

Sodium: 206mg

Calcium: 94mg

Cooking Light, MARCH 2004

Quick & Easy Banana-Oat Muffins

This recipe is one that Melanie had on the side to try. Well, we tried them... they were pretty good. However, I would say with kids it takes more than 5 minutes to prepare.

Leftover muffins can be frozen for up to two weeks. Prep: 5 minutes; Cook: 16 minutes.

Yield

Makes 9 muffins (serving size: 1 muffin)

Ingredients

• 2 mashed ripe bananas (about 3/4 cup)
• 2 tablespoons canola oil
• 1 egg
• 1/2 cup fat-free milk
• 3/4 teaspoon vanilla extract
• 2/3 cup white whole-wheat flour (such as King Arthur) or whole-wheat flour
• 1/2 cup quick-cooking oats
• 1/4 cup sugar
• 1 3/4 teaspoons baking powder
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• Cooking spray

Preparation

1. Preheat oven to 375º.

2. Combine bananas and next 4 ingredients (through vanilla) in a medium bowl; mix well, and set aside.

3. Lightly spoon flour into a dry measuring cup and level with a knife. Whisk together flour and next 5 ingredients (through salt) in a small bowl.

4. Stir the flour mixture into the banana mixture until they are just combined.

5. Spray 9 muffin cups with cooking spray (or use paper liners), and spoon 1/3 cup batter into each cup (cups will be full).

6. Bake 16 minutes or until a wooden pick inserted in center comes out clean.

Nutritional Information

Calories:152

Fat:5g (sat 1g,mono 2g,poly 1g)

Cholesterol:27mg

Protein:4g

Carbohydrate:25g

Fiber:3g

Iron:1mg

Sodium:178mg

Calcium:85mg

Kitty Broiher and Kimberly Mayone, Health, MAY 2007

Susan's Pumpkin Muffins

These are fabulous!















Pumpkin Muffins

1 cup flour
¾ cup whole wheat flour
¼ tsp. baking powder
1 tsp. baking soda
1 tsp. salt
½ tsp. cinnamon
¼ tsp. cloves (I was out, so used pumpkin pie spice)
Combine the dry ingredients

1 cup sugar
1/3 cup unsweetened applesauce
2 eggs
1 cup canned pumpkin
1/3 cup milk
½ tsp. vanilla
Mix the wet ingredients, and then combine with the dry ingredients. Add raisins, choc chips, or chopped walnuts as desired. Bake at 350 for about 20 minutes. Honestly, I rarely set the timer, so watch them, it could take more or less time. If you make into a loaf, it takes about an hour. This recipe makes a little more than a dozen muffins, and I usually double it.

Banana Crunch Muffins

By The Barefoot Contessa, Food Network
Link directly to the recipe here.

Ingredients

nocoupons

• 3 cups all-purpose flour
• 2 cups sugar
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 pound unsalted butter, melted and cooled
• 2 extra-large eggs
• 3/4 cup whole milk (I use skim milk)
  
• 2 teaspoons pure vanilla extract
• 1 cup mashed ripe bananas (2 bananas)
• 1 cup medium-diced ripe bananas (1 banana)
• 1 cup small-diced walnuts (my granola has almonds in it so I omit the walnuts)
  
• 1 cup granola
• 1 cup sweetened shredded coconut
• Dried banana chips, granola, or shredded coconut, optional

Directions

Preheat the oven to 350 degrees F.

Line 18 large muffin cups with paper liners. Sift the flour, sugar, baking powder, baking soda, and salt into the bowl of an electric mixer fitted with a paddle attachment. Add the melted butter and blend. Combine the eggs, milk, vanilla, and mashed bananas, and add them to the flour-and-butter mixture. Scrape the bowl and blend well. Don't overmix.

Fold the diced bananas, walnuts, granola, and coconut into the batter. Spoon the batter into the paper liners, filling each 1 to the top. Top each muffin with dried banana chips, granola, or coconut, if desired. Bake for 25 to 30 minutes, or until the tops are brown and a toothpick comes out clean. Cool slightly, remove from the pan, and serve.

I also make these as mini muffins. This is a high yield recipe (it always makes more than 18 muffins for me) so it is a good one to make and share with a neighbor or friend.

• Cook Time

  25 min

• Level

  Easy

• Yield

  18 large muffins