20 hours ago
Thursday, April 11, 2013
I love a Sour Cream Chocolate Chip Cake more than any cake (Jewish Apple and Carrot Cake are a close second).
Here I made the cake and decided to top it with a nice streusel topping and bake them in muffin tins.
These were as good and decadent as the original cake, only nicer to wake up to.
Warning: These crispy muffin tops will definitely cause "muffin tops" over your jeans!
Sour Cream Chocolate Chip Muffins: (makes 12 muffins)
1 1/2 cups all-purpose flour
2/3 cup sugar
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt
1 cup (8 ounces) sour cream
5 tablespoons butter, melted
1 teaspoon vanilla extract
3/4 cup semisweet chocolate chips
In a large bowl, combine the flour, sugar, baking powder, baking soda and salt.
Combine the egg, sour cream, butter and vanilla. Stir into dry ingredients just until moistened. Fold in chocolate chips.
Pour batter into prepared muffin paper liners, about 3/4 of the way full.
1/4 cup flour
4 tbsp of butter, cut into small cubes
1/2 cup brown sugar, packed
1 tsp cinnamon
Mix together with your hands until the butter is incorporated into the streusel mixture until it's crumbly.
Sprinkle the streusel crumbs on top of the muffins, patting them down a bit, and bake in a 350F oven for 18-20 minutes, or until a toothpick inserted comes out with crumbs.
Let cool in the pan 5 minutes before removing to a cooling rack.