So mine don’t look as beautiful but the taste is all there!! Glad they were a success — hope your kiddo feels better soon! Let set for 5 minutes to sour. I’m so glad to be sharing this recipe with you. Still amazing. I make a double batch because the first batch is gone within minutes….the second batch lasts for a few days and then they are begging me to make another batch! I don’t want to buy a carton of eggs whites. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. If not, here are some tips to make your own sour cream with all purpose cream and lemon juice. Nutritional information is offered as a courtesy and should not be construed as a guarantee. In another bowl, stir together milk, peanut butter, oil, egg and vanilla extract until blended. Cara, you need the acid that yogurt or sour cream provide. Thanks Jen! Learn how your comment data is processed. Whisk in the eggs, followed by the sour cream. I typically do not make muffins because I prefer quick breads. I have three boys who literally stand at the stove waiting for me to remove these from the oven. Now, I’m cooking for my family and sharing all my tested & perfected recipes with you here! I loved how they domed so nicely. Preheat oven to 375 degrees F. Line mini muffin tins with paper cups. My 4 year old loves baking so we cook often together. These chocolate chip muffins are the best muffins I’ve ever had! Mix in apple sauce, milk and vanilla. If you don’t have it on hand, you could substitute with yogurt. So moist and tender and the best with a glass of milk! Preheat oven to 375 degrees F. Prepare a mini muffin tin with non-stick spray or baking liners and set aside. Maybe Because of the sour cream? Amazing! PPS. Hi Sarah, glad you enjoyed the muffins! If not, you can make your own. Bake at 425 degrees for 5 minutes, then reduce heat to 375 degrees and bake another 10-12 minutes. The muffins are best enjoyed fresh on the same day, but leftovers will keep well in a covered container for a few days. If so how long would I leave it in the oven and at what temperature? Thanks! They baked up perfectly. Easy to make and delicious. This field is for validation purposes and should be left unchanged. Hope that helps! Thank you! Ingredients 1/2 cup sugar 1/4 cup shortening 1 large egg, room temperature 1/2 cup 2% milk 1/2 teaspoon vanilla extract 1 cup all-purpose flour 1/2 teaspoon baking soda 1/2 teaspoon baking powder 1/4 teaspoon salt 2/3 cup miniature semisweet chocolate chips it always does a perfect job. Amazing!! They are delicious. Such a treat and so easy to make!! I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. This recipe is a keeper!! Using a small spoon drop small amounts onto each muffin, then use a toothpick to swirl the best you can, sometimes the PB will harden and that's ok, stir the best you can. In a stand mixer (with paddle attachment) mix together softened butter, brown sugar, and sugar. Thank you for another one! In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Very moist!! Thank you so much for the recipe- it’s absolutely delicious!! Stir in the chocolate chips. Hi Joanne, technically it will work, but I’d recommend going with low-fat instead of fat-free if possible. Sure. Step three: In a stand mixer mix together softened butter, brown sugar, and sugar. In a large mixing bowl add the peanut butter and melted butter, beat on medium speed until combined. *** You can replace the butter with the same amount of shortening if you prefer. These mini PB & chocolate chip muffins I made are only 1 smart point each, there is just enough peanut butter and chocolate to leave you satisfied.. and most times that is all you need.. Bake some up today, you will love them! Replaced 1 cup sour cream with 1/2 cup whole yogurt(it was really sour) and 1/2 cup whole milk. Hi Jenn- Could I add some banana in to these muffins or would it mess with the consistency? Chocolate chip muffins are super moist and loaded with chocolate chips with a sprinkle of coarse sugar on top! I use a hand mixer to combine the ingredients. Everything a make from your site turns out fantastic. I am not a certified nutritionist and any nutritional information shared on butteryourbiscuit.com should only be used as a general guideline. Thanks Jenn!! I'd love to know how it turned out! Please LMK how they turn out if you try them! ... 1/4 cup melted butter; 1 cup mini chocolate chips; Instructions. Stellar recipe Jen! The Best Chocolate Chip Muffins Without Butter Recipes on Yummly | Coconut And Chocolate Chip Muffins, Vanilla Rich Chocolate Chip Muffins, Peanut Butter Greek Yogurt Frosting Thank you. Add the dry ingredients and whisk until evenly combined. They were delicious! In a medium bowl whisk together flour, baking powder, soda and salt, set aside. Chocolate Chips: Mini chocolate chips are best. Makes 24 mini muffins at 1 smart point each on all 3 MyWW programs (1PP), Nutritional info per muffin .. Calories 41...Fat 1.2g...Sat fat 0.4g...Carbs 6.1g...Fiber 0.2g..Sugars 1.8g...Sodium 14.4mg...Protein 1.4g. — could I use that in lieu of the sour cream? My 7 year old did all the mixing and filling, she wanted bake something for her lunch box snack. Thank you!! Love this recipe! Hi Sally, you can turn these into mini muffins. If so, same temperature and time in oven? So glad you’ve had success with the recipes — hope these were just as good! If yes, would it still be 1:1? Cooking with Karli - Website Development by PUSH 25 Creative Solutions. Stir just enough to get flour incorporated. Delicious! These muffins are delicious!! I am wondering if you can substitute greek yogurt for the sour cream. So moist and fluffy. I don’t know what I did wrong. These jems won’t last long. Beat in egg, then milk and vanilla. First attempt at making muffins and they turned out perfectly !! Sure, Caitlin, that should work. They are delicious! Help! Amazing muffins! Can I add protein powder? Combine the flour, baking soda, baking powder and salt; add to creamed mixture just until combined. In another bowl whisk together sugar, butter, vanilla, eggs, sour cream and buttermilk until combined. To make your own buttermilk add 1 teaspoon lemon juice or distilled vinegar to 1/2 cup milk. I’d already learned to run a knife around the edges from your strawberry muffin recipe but I needed to do much more to extricate these muffins. Feel free to increase mini chocolate chips to 2/3 cup (I’ve done that– so good!). Even I loved them! . Buttermilk will work if you have that. is this going to effect it badly??? I used regular chocolate chips. Not dry compare to other chocolate muffins recipe. Could you substitute yogurt or buttermilk for sour cream? Easy to make and they taste amazing! Wouldn’t change a thing. Sure Trish, you could turn these into mini muffins. I made these this morning and they came out fabulous! Mix in apple sauce, milk … Do You think you can use the powered peanut butter? I can’t wait to make these for working from home next week. Mine won’t brown either! Hi Carissa, I’d suggest using dairy-free yogurt or sour cream instead. Throughout my weight loss journey I always stood by the saying that a little can go a long way. Did you make any adjustments to the recipe? Love these muffins!!! Thanks, Jenn! Make sure to fluff and spoon flour when measuring, bring eggs and sour cream close to room temperature. Thanks for this recipe. My husband can’t do dairy ): Instead of the sour cream, could we substitute that for lactose free milk instead? I made them as mini ones and they came out so good . (To refresh individual muffins, warm in the microwave for 15 to 20 seconds. Can I make these as mini muffins? Instructions. Glad you like them! © 2018 Drizzle Me Skinny. Enjoy! It’s hard to find treats to make for him. Very easy to make! Some recipes, I can taste sour cream (which I don’t like), these muffins brown well and I don’t taste sour cream at all. However, I did not have sanding sugar for the top, and I noticed that my muffins did not brown like yours despite being fully cooked. I prefer to use mini chocolate chips, but if you have regular then they work just as well. In another bowl whisk together sugar, butter, vanilla, eggs, sour … I am a better baker now and have learned many baking techniques because I follow “Once Upon A Chef”. Disclosure and Privacy Policy, Mini peanut butter chocolate chip muffins, Weight Watcher friendly Superbowl party foods, 2 Tbsp light peanut butter (melted) I use Kraft, picture for nutritional info is below to compare. Best chocolate chip muffins I’ve ever made. My family and I love making these. I just made these muffins and they are really good! And super easy to think. They turn out super moist from the sour cream and buttermilk, and are loaded with chocolate chips in every bite. Add in the dry mixture and mix until combined. Thanks for always responding to the questions! My kids are already asking me to bake more!! Inspired by your narrative, I made these for my sick kid yesterday. Please let me know by leaving a review below. Hi Dorina, the baking temperature is 350°F/175°C. If you have yogurt that would work. I’ve made these muffins a couple of times now and they are fantastic. Very easy and extremely tasty. thanks. In a large bowl, cream sugar and shortening until light and fluffy. I’ve tried a few different chocolate chip muffin recipes but this one is the clear winner!! The muffins can also be frozen for 3 to 4 months. I love recipes that use sour cream vs milk because I find they stay moist and fluffy! Follow the directions exactly. These muffins are delicious. Hope that clarifies! my kids loved them …. Tricky to remove. These will not last long in my house. Please LMK how it turns out! Preheat the oven to 425 degrees F and prepare a 12-cup muffin pan with paper liners or spray with cooking spray. Ever. Thank you, Cindy. Hope you enjoy! Well, since finding this recipe, I have made it weekly! (Please keep in mind that I haven’t tried this myself.) And didn’t have Turbinado sugar, so skipped that. Also, I’ve never made muffins with chocolate. You get many more in each muffin which makes them taste so good. Sure, you could make this in a loaf pan. Just made another batch and had to tell you again that these muffins are delicious. i just put mine in the oven, and i forgot to put spray the pan. Find all of my videos and don't forget to. I found this recipe and was very skeptical. I looked through a lot of recipes but this one was the absolute best. Really moist and not too sweet. I have noticed that some have had a few issues and I just wanted to respond with helpful hints. I just made these muffins and they are excellent. not too sweet…. These are a new favourite in our house! Make a well in the center of the dry ingredients. If you’d like banana chocolate chip muffins, you could use this recipe and add mini chocolate chips to it (and you could omit the topping if you’d like). Chocolate chip muffins do great in the freezer and can last up to 3 months if you keep them in an airtight container. The lighter color on top could have been due in part to the lack of sanding sugar as that does add some color, but is there any chance they were a bit underbaked? Fold in chocolate chips.

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