Monday, November 18, 2013

Sour Cream Pumpkin Chocolate Chip Muffins

When the leaves are falling and a winter wind comes rolling in, I have pumpkin on my mind.  I can't help it.  I love the smell of pumpkin and spices baking in the oven.  Today is a dark, cozy day perfect for baking.  I am looking forward to eating one of these with a hot cup of coffee.

I got this base recipe when I was in culinary school and I pretty much use this as my go to muffin recipe and change it up with different variations of ingredients.  Enjoy.

Large cupcake tins
Large paper liners
2 large bowls
Wooden spoon
Measuring cups and spoons
Preheat oven to 400 degrees then reduce after 5 minutes

Dry Ingredients
3 cups all purpose flour
1 and  1/2 cups sugar
1 Tablespoon baking powder
1/2 teaspoon baking soda
1 tsp. ground cinnamon
1/2 tsp. clove
pinch salt

Wet Ingredients:
1 stick melted butter, cooled
2 eggs room temperature
1/2 cup pumpkin puree
1 cup sour cream
3/4 cup milk

1 cup chocolate chips, and extra for the top

Directions for Assembly:
In one large bowl add all dry ingredients and whisk to mix everything really well.  In another bowl add all wet ingredients and mix very well.

Add wet ingredients into dry and mix with a wooden spoon.  Bring the batter together but do not over mix.  This makes a tough muffin.

Add chocolate chips.  Let batter rest for 10 minutes.  It will thicken.  This is what you want.  When the muffin batter is thick you will have a high top muffin.

Line your large muffin tins with paper liners.  Fill the batter up to the top of the muffin liner.  Top with extra chips.

Bake in a 400 degree for exactly 5 minutes, reduce oven to 375 degrees, bake for another 15 minutes.  Do the toothpick test.  May need an additional 5 minutes. 

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