Sour Cream Muffins

  • 1 and 3/4 cups flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/8 teaspoon nutmeg
  • 1 cup sour cream
  • 1/2 cup brown sugar
  • 1/2 cup canola
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 3/4 cup chocolate chips.

  1. Preheat oven to 350 F. Butter a 12-cup muffin tin.
  2. In a medium bowl, whisk together the flour, baking soda, salt, nutmeg and chocolate chips.
  3. In a separate bowl, whisk together the sour cream, sugar, oil, vanilla and eggs.
  4. Pour the wet ingredients into a hole in the centre of the dry and mix until just incorporated (overmixing makes dense, dry muffins). 
  5. Fill the muffin tins 1/2 to 2/3 full and bake for 25 minutes. A toothpick inserted into the centre should come out clean.

The original recipe is online HERE.
I made minor changes from it, baking the muffins 10 more minutes, adding chocolate chips, substituting brown sugar for the granulated, and using canola oil instead of coconut oil. 

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