Spring showers are happening all over Texas and it's been really rainy and dreary here. This past Sunday, it stormed hard. Our backyard was a muddy mess and flash flood warnings were in effect for our area.
We weren't going anywhere.
So, to pass the time we watched a few movies, played board games and I, of course, baked!
The first time I saw a recipe for sour cream muffins, it was posted years ago on a website (that shall remain nameless) and based on the amazing recipe name alone, I knew I had to make them.
Unfortunately, that recipe just would not come together. Trust me, I tried twice... I really wanted those muffins.
So, I went back to the drawing board and made my own version of those delicious-sounding, sour cream muffins.
I added more butter and a good measure of milk for more moisture. I also added just a smidge more vanilla extract.
|Ready for the oven!|
I wrote down the recipe as I put it together because I have a tendency to forget exactly what I did if I don't!
Ever since then, this recipe for sour cream muffins has become my go-to muffin recipe. I use it as a versatile, base-recipe. I've paired it up with all kinds of ingredients and on this particular day, it was mini-chocolate chips!
I'm sharing this recipe with you all so that it's here to reference, and it won't be the last time you see it. I plan to share all the variations I make with this recipe, as I make them, down the line.
But, in the meantime, you really should try some of these sour cream chocolate chip muffins. I just know you'll be happy you did.
They sure perked up the mood at my place on a dark and soggy day.
- 1 3/4 cups flour
- 1/2 teaspoon baking soda
- 5 tablespoons salted butter, softened
- 1/2 cup sugar
- 1 (8 oz) container sour cream (I used light sour cream)
- 1 large egg, beaten
- 1 1/2 teaspoons vanilla extract
- 1/2 cup milk (I used 1% milk)
- 1/2 cup semi-sweet, mini-chocolate chips
- coarse sugar sprinkles for the muffin tops (optional)