Saturday, 2 March 2013

Sour Cream Chocolate Chip Muffins

Ever since my daughters started morning session two years ago, they have to get up at 6:00am on weekdays in order to reach school by 7:10am. It's not healthy for young children to start school so early.  They have no enough sleep, and simply no appetite for breakfast.

Since breakfast is the most important meal for children, as a parent, I try to prepare food they like and let them have breakfast as much as possible. Fried rice, fried noodles and sandwiches are their choice of food for breakfast. Occasionally, I bake tarts, cakes or muffins during weekend, and they may bring one or two as their breakfast the next few days.

Both my daughters are chocolate lovers. So,  this sour cream chocolate chip muffins become one of their choices for breakfast.  The recipe I used is the same as Blueberry muffins, except that, I replace the berries with chocolate chips, and milk with sour cream. With a cup of hot milk or coffee, these moist muffins are the best to start off my morning as well.

(makes 8-10 muffins) 

  • 2½ cups (375g) self-raising flour
  • 1 teaspoon baking powder
  • 3/4 cup (165g) caster sugar
  • ½ cup (125ml) vegetable oil
  • 1 egg
  • 1 pack sour cream (200ml)
  • 1 teaspoon vanilla extract
  • 1 cup chocolate chips
  1. Preheat oven to 200°C
  2. In a large bowl, place the flour, baking powder and sugar. Set aside.
  3. Place the oil, egg, sour cream and vanilla in a separate bowl. Stir until well mixed.
  4. Pour the liquid ingredients into the dry ingredients and mix until just combined. Add the chocolate chips and mix to well.
  5. Spoon mixture into a muffin tin lined with muffin paper cups.
  6. Bake for 20-25minutes. Insert a skewer into the centre to test. If it comes out clean, it means that the muffins are cooked through.
  7. Remove from tin and cool on a wire rack.
  1. If you don't have self-raising flour, you can substitute 1 cup self-raising flour with 1 cup plain flour + 1 teaspoon baking powder.
  2. Do not over-mix the batter. The batter should be thick ("spoonable", not "pourable") 
  3. I adjusted baking temperature from 180°C to 200°C. The baking time is reduced by 5 minutes. This helps prevent muffins being dry.

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