Have you ordered groceries online and ended up not getting some of the stuff that you ordered? I guess it happens from time to time because so many people choose to buy groceries online these days and the stores are having a tough time preparing the orders.
But have you experienced receiving a huge chunk of somebody else’s order? This happened to me a few days back and long story short after contacting the customer service about returning the stuff that I hadn’t ordered and wasn’t charged either, I was told that even if I take the groceries back to the store they won’t take the stuff back and it will be thrown away. So I can either use it myself or share it with friends/neighbors or donate it. I ended up giving a lot of stuff to my neighbors and retained a few items like cream cheese, sour cream, and butter.
I have never bought sour cream until now. Never knew what to do with it other than topping it over quesadilla when we get Mexican take-out. When looking for recipes using sour cream I bookmarked a few and made all of them last week. Eay mac ‘n’ cheese, these sour cream double chocolate muffins, and blueberry cream muffins. All three recipes came out very well.
I followed this recipe for making an eggless version of sour cream double chocolate muffins. I used flax eggs instead of eggs and added some apple cider vinegar too to give the muffins a less dense texture. The egg substitutes have worked perfectly in this muffin recipe.
Sour Cream Double Chocolate Muffins Recipe
|Prep Time||Cook Time||Makes|
|20 Mins||22 Mins||14 Muffins|
- 2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 1/2 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 flax eggs (2 tablespoons ground flaxseed + 1/2 cup water)
- 1/2 cup sunflower oil
- 1 cup granulated sugar (My Notes)
- 1/2 cup milk (I used 2%)
- 1 and 1/2 teaspoon vanilla extract
- 1 teaspoon apple cider vinegar
- 2/3 cup sour cream
- 2-3 tablespoons water or milk (optional, to adjust the batter consistency)
- 2 cups semi-sweet chocolate chips
- Preheat oven to 425F/220C. Line muffin pan with paper liners and lightly grease it with non-stick cooking spray.
- In a small bowl stir together 2 tablespoons of ground flaxseed with 1/2 cup of water and set aside.
- In a large bowl sift together the dry ingredients listed in Part 1.
- In another medium-sized bowl stir together all the ingredients listed in Part 2 including the flax egg which was set aside separately. Do not add the additional water/milk yet.
- Pour the wet mix into the dry flour mix and mix thoroughly using a whisk or wooden spoon. If you feel that the batter is too thick add water/milk in small increments to get the desired consistency.
- Now fold in 1 and 1/2 cups of the chocolate chips and mix well.
- Scoop out the batter using a 1/3rd measuring cup for each muffin and fill in the prepared muffin liners/pan. I was able to get 14 muffins. I used one 12 muffin pan and 2 cavities of a 6 muffin pan.
- Top the muffins with the remaining 1/2 cup chocolate chips.
- Bake it at 400F/220C for 5 minutes and bring down the temperature to 350F/180C and bake for another 15-17 minutes or until a toothpick inserted in the center of the muffin comes out clean.
- Remove the pans from the oven and place them on a wire rack for about 10 minutes before removing the muffins out of the pan.
- Store at room temperature for 2-3 days and freeze it for later use.
- These sour cream double chocolate muffins had a moist texture. It was not too sweet even after using a generous quantity of chocolate chips. So people with a sweet tooth can look into adding another 1/4 cup of sugar.
- Usually while making flax eggs, it is suggested to use 3 tablespoons of water for 1 tablespoon of ground flaxseed. I have used an additional 2 tablespoons of water because I felt that the batter might be a bit stiffer. Even after this, I had to add some more milk at the end to get a better consistency of the batter.
- I used the dry measuring cups (the standard cups which we use to measure flour, sugar, etc) to measure 2/3rd cup of sour cream. Wondering if this was the reason why the batter had a thicker consistency. Maybe I should have used the liquid measuring mug to measure the sour cream because that will have a bit more sour cream than the dry cup. Nonetheless, the muffins tasted very good. I wouldn’t consider this as an error but just noting it down so that I will remember to try it the other way the next time.
- Similarly, the quantity of sugar too can be increased a little bit (by another 1/4 cup) for those who prefer slightly sweeter muffins.
- Baking muffins at a higher temperature first and baking at a reduced temperature gives a nice lift and dome-shaped muffins.