These soft sour cream chocolate chip muffins in mini form are the perfect little breakfast treat or snack for kids. They’re so fun to eat and can be taken on-the-go!
I love having homemade chocolate chip muffins for breakfast, especially when they’re made with butter and sour cream! And so do my kids. So, I figured out how to make the most perfect mini chocolate chip muffins and I’m going to share the recipe with you!
These muffins are so soft, moist, and fluffy. They even have slightly crisp tops just like the bakery style ones do, which make them so irresistible.
And because of the butter, brown sugar, vanilla, and sour cream they’re packed with flavor.
What I ended up doing was increasing the butter for flavor and moisture, using it softened instead of melted, adding more baking powder for softness and fluff, and also baking them at a higher temperature so that they’d rise more to prevent them from being so dense.
I usually don’t make this many changes to a recipe and try to “perfect it” because from personal experience it’s just not worth it and it’s much better to start with a completely new recipe that you know will work. But, I had all of the ingredients on hand and honestly it just bothered me that it didn’t come out great the first time.
It’s a good thing that I gave it a final try because the muffins came out amazing. They’re so buttery and flavorful and just plain delicious. My kids and I genuinely enjoyed munching on these all day. We just kept going back for more until they were gone. They definitely exceeded my expectations.
They’re the best.
Scooping the batter: Scooping batter into a mini muffin pan can be quite messy but there’s a very simple solution for this. I like to call it ‘the two-spoon method’. Yes, I came up with that myself. Basically all you do is use one spoon to scoop the batter and the other spoon to slide it into the muffin pan. It’s simple and mess-free.
These muffins are perfectly sweetened, even though there’s only half cup of sugar total. I used both white and brown sugar because that little bit of molasses goes a long way. Plus, the chocolate chips add pops of sweetness and decadence in every bite so there’s no need for any extra sugar.
I find that it’s best to use mini chocolate chips because with chips that small they’re more evenly dispersed throughout and that way you get more chocolate in every bite. Also, it just goes with the whole ‘mini theme’ we got going on here.
If you give these mini sour cream chocolate chip muffins a try leave a comment below and tell me what you think!
These soft sour cream chocolate chip muffins are the perfect little breakfast treat or snack for kids. They’re so fun to eat and can be taken on-the-go!
- 6 tablespoons butter, softened
- 1/2 cup full-fat sour cream
- 1/4 cup white sugar
- 1/4 cup brown sugar, packed
- 1/2 teaspoon salt
- 1 egg
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 cup semisweet chocolate chips (preferably mini-sized)
Preheat oven to 375°Line mini muffin pan with liners, or spray with nonstick cooking spray, or lightly grease with oil and set aside.
In a large bowl combine the butter and sour cream.
Add both sugars and salt and mix well.
Beat in the egg and vanilla extract.
Add the flour and baking powder and gently mix until fully incorporated. Do not overmix.
Scoop the batter into the mini muffin pan filling the cups to the top.
Bake for 11 – 12 minutes until toothpick inserted comes out clean or mostly clean.
Cool in pan 10 minutes then remove. Serve warm or cooled completely.
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