for the dough:
2 cups unbleached all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
2 large eggs
1/3 cup sugar
4 tablespoons butter, melted
1 1/4 cups sour cream (10 ounces)
1 1/2 cups chocolate chips (or berries)
for the cinnamon sugar topping:
1/4 cup sugar
1 teaspoon ground cinnamon
2 tablespoons butter, melted
1. Adjust oven rack to middle position and heat oven to 350 degrees F (lowered to 325 degrees F). Grease muffin tin.
2. Whisk flour, baking powder, and salt in medium bowl until combined. Whisk egg in second medium bowl until well-combined and light-colored, about 20 seconds. Add sugar and whisk vigorously until thick and homogenous, about 30 seconds; add melted butter in 2 or 3 additions, whisking to combine after each addition. Add sour cream in 2 additions, whisking just to combine.
3. Add chocolate to dry ingredients and gently toss just to combine. Add sour cream mixture and fold with rubber spatula until batter comes together and berries are evenly distributed, 25 to 30 seconds. (Small spots of flour may remain and batter will be thick. Do not overmix.)
4. Use ice cream scoop or large spoon to drop batter into greased muffin tin. Bake until light golden brown and insert toothpick into the center of muffin comes out clean, 25 to 30 minutes, rotating pan from front to back halfway through baking time. Invert muffins onto wire rack, stand muffins upright, and cool 5 minutes. Serve as is or with the cinnamon sugar topping below.
Cinnamon Sugar Topping:
While muffins are cooling, mix sugar and ground cinnamon in small bowl. After baked muffins have cooled 5 minutes, and working one at a time, dip top of each muffin in melted butter, and then cinnamon sugar. Set muffins upright on wire rack.
I had just enough sour cream left to try out this recipe, managing to finish my huge 3-lb tub of sour cream a week and a half before expiration – yay! This was originally a blueberry sour cream muffin recipe, but I also had extra chocolate chips that I’ve been trying to finish, so I substituted chocolate for the blueberries. Still turned out great. This recipe made 12 regular-sized cupcakes (1 dozen).
What makes this recipe spectacular is the cinnamon sugar topping – mmm. I love cinnamon so I added extra to the recipe. However, the recipe makes so much topping, that you can actually reduce everything even more than the amount I reduced to. Maybe 1/8 cup sugar (if you can somehow measure this amount)? Even 1/4 cup was a ton of sugar for only 1 dozen cupcakes. Nonetheless, it made the cupcakes taste like donuts – yum!