Sometimes you have a dessert emergency. I had one tonight. I really wanted to make the Chocolate Chip Brioche from the Smitten Kitchen cookbook--my friend, Shannon, had just sent me a text of the beautiful ones she made the day before, and I could not erase the image from my little brain.
So, clearly I was out of time for brioche...no time for rising, etc at 8 p.m. on a Saturday night with a rumbling tummy. I checked my pantry and then flipped through my 'Recipes To Try' file on Pinterest. I caught a glimpse of some sour cream chocolate chip muffins that looked fast and yummy. I knew a warm one would satisfy my dessert craving, and that my daughters would be giddy over such a snack tomorrow. The only problem was I had no sour cream. Seeing as how I have been enjoying Greek yogurt as a creamy substitute for it in dips, I thought I'd try it in baking. I'm normally not hot on baking substitutions, but this seemed plenty reasonable. I ended up with some fantastic muffins in my mouth within 30 minutes. They were so good that I forgot to take a picture. They are long gone. Sorry about that. They are no chocolate chip brioche, but certainly a delightful muffin. Give 'em a try.
"Sour Cream" Chocolate Chip Muffins
-adapted from thecurvycarrot.com
- 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 large egg
- 1 cup sour cream or Greek yogurt
- 5 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- 1 cup semi-sweet chocolate chips
Mix dry ingredients in large bowl. Mix wet ingredients in another bowl, and add to dry ingredients. Stir until moistened, fold in chocolate chips. Scoop into muffin tins lined with paper cups. I used two scoops of my 2T sized cookie scoop for each and it made exactly a dozen muffins. Bake for 18-20 min.