Chocolate Sour Cream Cake Muffins

Chocolate Sour Cream Cake Muffins

Chocolate Sour Cream Cake Muffins

Anyone else buy sour cream for something or another (it’s generally for nachos or quesadillas over here) and wind up with a massive tub that goes bad before you can finish it? Since this happens to me more times than I care to admit, I’ve been looking for more recipes that include the ingredient. This chocolate cake recipe looked as easy as it gets… I just made a couple of adjustments, swapped out the cake pan for a muffin tin, and bam! Breakfast/a snack for days.

In an effort to exercise some self control and have a yummy snack or breakfast at my disposal for a few days, I ended up freezing most of the batch. They’re definitely potluck and BBQ-worthy, too.. if you’re not consuming them fresh out of the oven and there’s a microwave available, I highly recommend throwing them in for 15-20 seconds :)

Chocolate Sour Cream Cake Muffins
Adapted from Food.com

Makes 9 muffins

Ingredients

– 1 cup sour cream (I used light)
– 1 cup flour
– 3/4 cup white sugar (I’d use even less next time; probably 1/2 a cup!)
– 1 egg
– 3 heaping tablespoons cocoa (I used this)
– 1/4 teaspoon salt
– 1 teaspoon vanilla
– 1 teaspoon baking soda
– 3/4 cup chocolate chips or chunks (I used semisweet)

Directions

Mix (or thoroughly stir, if you don’t have a mixer) together all ingredients except for a small reserve of chocolate chunks. Line cupcake tin with liners. Pour mix into tin and top with rest of chocolate chips/chunks.

Bake at 350° for approximately 20 minutes, sticking a toothpick or knife in the middle of one at 15 minutes to check if it’s done. Knife should come out smooth.

Photos by Monica Dutia for Cake & Lilies

Comments:

  1. 1

    Yum! These sound so good! Sour cream is one of those things I never buy because I know I’ll never use it all before it spoils, I’m going to keep this recipe in mind for next time!

    xo Bree
    http://bree-westblog.com

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