These muffins are fantastic! So moist and chocolate-y! They are wonderful warm and fresh out of the oven and are a great addition to any breakfast! I tried something new with these muffins that I’d never done before, added some protein powder. Now, there is one cup of sour cream in these muffins so they can’t really be called healthy muffins but I wanted them to have a little extra power in them for the hubs when he has them for breakfast. The muffins were still incredibly moist and I couldn’t really taste any hint of the powder, I used vanilla. I added a small amount because I wasn’t sure of what it would do to the texture but it seems to not have effected the texture at all. Just something to consider if you’re wanting to add a little extra oomph to these, but totally optional!
These muffins also freeze really well. Place completely cooled muffins in a gallon ziploc bag. When ready to eat, take out however many muffins you want, microwave for 20-30 seconds and enjoy! This recipe is so easy to whip up you could make a double recipe and freeze to have whenever you need a quick breakfast treat!
recipe adapted from: hcgwatson.blogspot.com
1 1/2 c. all-purpose flour (I did 1 1/4 c. flour and 1/4 c. vanilla whey protein powder)
2/3 c. sugar
3/4 tsp. baking powder
3/4 tsp. baking soda
1/4 tsp. salt
1 large egg
1 c. sour cream
5 tbls. unsalted butter, melted
1 teaspoon vanilla extract
1 – 1 1/2 c. semi-sweet chocolate chips
Preheat the oven to 350F.
Mix together the flour, sugar, baking powder, baking soda, and salt. In another bowl, combine the egg, sour cream, melted butter, and vanilla extract, mixing well. Add the wet ingredients to the dry ingredients and mix until just combined. Gently fold in the chocolate chips until thoroughly combined. Evenly divide the batter among the prepared cupcake liners so that the liners are about 3/4-full. Bake until a tester inserted into the center of the muffins comes out clean, about 15-18 minutes.