Chocolate and Sour Cream Muffins Recipe

Name: Chocolate and Sour Cream Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 oz. semisweet chocolate; 2 oz. baking chocolate; 1/3 cup margarine; 3/4 cup sour cream; 2/3 cup brown sugar, packed; 1/4 cup corn syrup; 1 egg; 2 tsp. vanilla extract; 1-1/2 cup all-purpose flour; 1 tsp. baking soda; 1/4 tsp. salt; 1/2 cup chocolate chips

Servings: persons

5 oz. semisweet chocolate
2 oz. baking chocolate
1/3 cup margarine
3/4 cup sour cream
2/3 cup brown sugar, packed
1/4 cup corn syrup
1 egg
2 tsp. vanilla extract
1-1/2 cup all-purpose flour
1 tsp. baking soda
1/4 tsp. salt
1/2 cup chocolate chips

1
1.
2
Mix semisweet chocolate, baking chocolate, and margarine together; melt carefully in microwave or over simmering water in double boiler.
3
Allow to cool to lukewarm.
4
2.
5
Mix sour cream, sugar, corn syrup, egg and vanilla.
6
Blend with melted chocolates.
7
3.
8
Blend flour, soda and salt; add the chocolate mixture and blend very well.
9
Add the chocolate chips.
10
4.
11
Pour batter into 12 paper-lined or greased muffin tins.
12
Bake in preheated 400F oven for about 20 minutes.
13
Remove from muffin tins and allow to cool on wire racks.

760

kcal

Calories

Fat

103

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 5 oz. semisweet chocolate, 2 oz. baking chocolate, 1/3 cup margarine, 3/4 cup sour cream, and more.

Yes, Chocolate and Sour Cream Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Chocolate and Sour Cream Muffins

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