I made some muffins for the kids as their after school snack yesterday. I changed things up slightly this time by using sour cream (since I just happen to have a tub in the fridge) and less oil/butter. The extra fat from the sour cream will make the muffin moister and richer. Use plain yogurt if you don’t have any on hand. I also used half light brown sugar and half monk fruit sweetener. In this case there is still some molasses flavor and at the same time you won’t be devouring too much refined sugar. If you wanna go completely sugar-free, please refer to my other blog post, Sugar-Free Chocolate Chip Muffins.
This recipe makes 10 large muffins if you use tulip style muffin cups or 12 standard muffins if regular muffin liners are used. Simply add a few minutes of baking time for larger muffins.
Sour Cream Chocolate Chip Muffins
240 g cake and pastry flour
1 Tbsp baking powder
1/2 tsp baking soda
1/2 tsp salt
60 g Lakanto monk fruit sweetener
60 g brown sugar
2 large eggs
240 g sour cream
1 tsp vanilla bean paste or pure vanilla extract
80 g unsalted butter, melted
120 g dark chocolate chips, plus more for sprinkling
Notes: The eggs I use are about 55 g each without shells.
Preheat oven to 450°F/230°C. Line muffin pan with cupcake liners.
In a large mixing bowl, add flour, baking powder, baking soda and salt. Whisk well to combine. Set aside.
In another large mixing bowl, add brown sugar, sweetener and egg and whisk well to combine. Stir in sour cream and vanilla until combined. Stir in melted butter.
Add wet ingredients to the flour mixture and fold gently with a spoon or spatula until almost combined. Fold in chocolate chips until just combined. Batter should be lumpy. DO NOT overmix or else you will get dense and rubbery muffins.
Divide batter evenly among the liners. Sprinkle the tops with additional chocolate chips.
Bake at 425°F/220°C for 10 minutes. Reduce the oven temperature to 375°F/190°C and continue to bake until the top is lightly golden and a toothpick inserted in the center of the muffin comes out clean, 10 to 12 minutes more. Adjust time according to your own oven.
Remove pan from oven and cool for 5 minutes before transferring muffins to a wire rack to cool. Best served warm.
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