I’m always looking for really good muffins to make for my kids – especially when back to school comes around.
Our kids take their own lunch, so muffins or mini muffins are the perfect addition to their lunchbox – last school year we made everything from Sweet Potato Muffins, to Banana Muffins, to {Shredded Squash} Muffins.. my kids had NO idea there was squash stuffed in those – which was my goal.
If given the choice between regular and mini muffins, I would prefer mini – sometimes my kids have bigger eyes than their tummy – so mini muffins go quite a bit farther 😉
These muffins freeze quite well – so if you have some time on your hands, double or triple the batch, and use them for mini muffins. Freeze and you can throw in lunch boxes for the first few weeks of school as a treat.
This recipe is very versatile – you can add chocolate chips, thrown in blueberries, raspberries, or reduce the sugar to 1 Tablespoon, and then chop up some parsley and add some cheese & garlic for a muffin to pair with your soup or chili.
We use just under 1/2 C. of sugar, but they are forgiving – if you use chocolate chips, you can reduce it even further, down to 1/4 C., they should still taste great.
This recipe makes 9 regular size muffins – it would probably make 18 of the smaller (mini).. but we have not gotten quite that far yet 😉 I would recommend doubling the batch – they won’t last long!
- 2 eggs
- 1 tsp vanilla extract
- 1/2 C. coconut oil (melted)
- 1 C. sour cream
- Just under 1/2 C. sugar
- 1 tsp baking soda
- 1 3/4 C. Organic, All Purpose Unbleached Flour
- 1/8 tsp Cinnamon
- 1/4 C. chocolate chips and a few for the top of each muffin
- Preheat the oven to 425 degrees F.
- In the mixer, combine the eggs, vanilla, coconut oil, sugar, and sour cream and whip until fluffy.
- Add in the cinnamon, baking soda and flour, just until blended - do not overmix!
- Fold in the chocolate chips.
- Pour the batter into a muffin pan lined with cups, or grease with a little butter and lightly flour the tin. Add 1-2 chocolate chips on top of each muffin for visual appeal.
- Bake at 425 degrees F for 5 minutes (which will help them get the rounded "dome" tops), then reduce the time to 350 and bake for about 7 more minutes.
- This recipe is amazing as a base - if you wish, you can forego the chocolate chips and use blueberries, raspberries or etc.) If you use a fruit or chocolate chips as an add in, always try to toss them in 1-2 Tbsp flour before adding to the batter to ensure that they don't "sink" to the bottom during baking. You can also adapt these for a more hearty muffin - forego the cinnamon and drop the sugar to 1 Tbsp, and use fresh parsley, shredded cheese, and garlic.
[…] like fruit? You could even use chocolate chips. […]