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Chocolate Chunk Sour Cream Muffins
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Chocolate Chunk Sour Cream Muffins

45 Min(s)
15 Min(s) Prep
30 Min(s) Cook
Sour cream and coffee give these chocolate chunk muffins their moist, rich flavor. (Of course, the chocolate doesn't hurt either.)
What You Need
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12 servings
Original recipe yields 12 servings
1/2 cup milk
2 Tbsp. MAXWELL HOUSE Instant Coffee, any variety
1-1/2 cups flour
1/2 cup sugar
1-1/2 tsp. CALUMET Baking Powder
1/2 tsp. ground cinnamon
2 egg s
1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
1/4 cup butter or margarine, melted
1 tsp. vanilla
1 pkg. (4 oz.) BAKER'S GERMAN'S Sweet Chocolate, chopped
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Let's Make It
1
Heat oven to 375°F.
2
Add milk to coffee; stir until dissolved.
3
Combine flour, sugar, baking powder and cinnamon. Beat eggs in large bowl until blended. Add milk mixture, sour cream, butter and vanilla; mix well. Add flour mixture; stir just until moistened. Stir in chocolate.
4
Spoon into 12 paper-lined muffin cups.
5
Bake 30 min. or until toothpick inserted in centers comes out clean. Cool 5 min.; remove from pan to wire rack. Cool slightly.
Kitchen Tips
Tip 1
Size Wise
These moist muffins have built-in portion control so you can enjoy just one and balance it out with some fresh fruit.
Tip 2
Substitute
Prepare using BAKER'S Semi-Sweet or Bittersweet Chocolate.
Tip 3
Special Extra
Sprinkle batter in muffin cups with cinnamon sugar before baking as directed.
Nutrition
Calories
210
Calories From Fat
0
% Daily Value*
Total Fat 10g
13%
Saturated Fat 6g
30%
Trans Fat 0g
Cholesterol 50mg
17%
Sodium 115mg
5%
Total Carbohydrates 28g
10%
Dietary Fibers 1g
4%
Sugars 14g
28%
Protein 4g
8%
Vitamin A
6%
Vitamin C
0%
Calcium
6%
Iron
8%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
12 servings
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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