Cream Chip Muffins
Posted On April 29, 2020
Are you finding yourself at home with the kids and can’t seem to make enough food?? I am always amazed at how much my family eats and muffins or bread seem to be their favorite go to snack. I love making all different kinds of muffins and experimenting with all kinds of flavors.
Cream Chip Muffins can be made with yogurt or sour cream. That’s what makes these unique. The “cream” in these makes for such a moist muffin and leaves you wanting more! Of course, you can’t go wrong with some dark chocolate or semi sweet chips. These muffins can be eaten for breakfast, a snack or dessert. Pretty much, anytime is a great time to eat these delicious Cream Chip Muffins. I hope you all enjoy! 🙂
Cream Chip Muffins
These muffins are a family favorite and so easy to make. Cream Chip muffins are delicious anytime of the day!
Equipment
- Oven
Ingredients
- 1 1/2 cups Unbleached White Spelt Flour (Gluten Free 1 to 1 or All Purpose Flour also works)
- 1/3 cup packed brown sugar
- 1/3 cup pure cane sugar
- 1 1/4 tsp baking powder
- 3/4 tsp baking soda
- 1/2 tsp cinnamon
- 1 tsp xanthan gum (optional unless using gluten free flour)
- 1/4 tsp salt
- 1 egg
- 3/4 cup plain yogurt OR sour cream (Dairy Free coconut milk or almond milk yogurt works well)
- 5 Tbsp melted butter or margarine (a dairy free butter also works)
- 1 1/2 tsp pure vanilla
- 1/3 cup mini chocolate chips (I use Enjoy Life semi-sweet mini chips)
Instructions
- Preheat oven to 350 degrees. Thoroughly, spray your muffin tin with cooking spray; set aside. In a medium size bowl, put flour, baking soda, salt, cinnamon, and xanthan gum; stir together and set aside. In a mixing bowl, place sugar, egg, yogurt, melted butter, and vanilla. Turn the mixer on low/med speed and mix well. Now, add dry ingredients and mix until incorporated. Next, add in chocolate chips with a spatula. Fill your muffin tin 2/3 full and bake for about 18 minutes or until golden brown. This recipe yields about 11 muffins.
