Photos by Andrea Farr, Words by Bri Garrett
I vividly remember bringing my famous double chocolate muffins to a school event for the very first time, and as I can recall, not a crumb was left in the basket that I brought them in. My friend asked me, “Bri, these muffins are not like ordinary muffins, what’s your secret?” I smiled, knowing that my answer would be a huge shock to her and everyone else around us. As soon as I uttered the words “Sour Cream” I was bombarded with a myriad of raised eyebrows, turned heads, and confused faces.
Sour Cream is an ingredient known to be used mostly in savory dishes – maybe a garnish on a taco, a base for a dip, or extra kick on a baked potato. However what many don’t realize is that it does amazing things for desserts, and is the star of the show for my double chocolate muffins; even over the actual chocolate. When added to the batter, the sour and almost bitter taste of sour cream is hidden, masked by the sweetness of chocolate and sugar. But the creaminess does wonders; truly heightening the moisture and airy consistency of the cake and transforming the taste from so-so store-bought, to a delicious and easy-to-make treat.
What I love about this recipe is that it presents the façade of taking hours to make and requiring a lot of money spent, when actually most of the ingredients are items that would already be in any dessert lover’s pantry, and can be assembled in 10 minutes. It’s the perfect dessert for college students to make within the comfort of their own dorm, especially when they want to do some impressing among their friends, family, or even a professor.
After making this dessert, I guarantee you’ll be stocking up on tubes of sour cream, because great things truly taste better with Daisy or any other brand…but you’ll need way more than just a dollop for this recipe.
Double Chocolate Muffins
Makes 2 dozen
½ cup canola or vegetable oil
½ cup milk
¼ cup water
1 teaspoon vanilla
1 package Devil’s food cake mix or chocolate fudge cake mix
1 package instant chocolate pudding
1 cup sour cream
2 ½ cups milk chocolate or semisweet chocolate chips (or however many you want)
1. Preheat oven to 375 degrees.
2. In a large bowl combine dry ingredients – cake mix and pudding
3. In another bowl, beat eggs and add oil, milk, water, vanilla, and stir
4. Add this mixture to the cake mix, stirring constantly
5. Finally, add sour cream to combined mixture
6. Then stir in chocolate chips
7. If you have them, cover muffins tins with cupcake liners to avoid a mess
8. Fill liners ¾ of the way full (using an ice cream scoop really helps with precision)
9. Garnish the top of each muffin with 3-4 chocolate chips, for extra prettiness.
10. Bake for 15-20 mins or until toothpick comes out without wet cake batter on it (note – there may be some muffin residue on the toothpick, but this does not mean they are not done.)
11. They will look tempting, but let them cool for 10 minutes before charging
12. Enjoy – and you’ll soon forget everything you originally thought about Sour Cream!