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Dairy
Easy
30 Minutes
Diets 
Like chocolate chip muffins? Here’s an easy and delicious recipe that all your kids will enjoy making and eating. Soft, buttery, extra-rich muffins with a vanilla scent, speckled with lots of chocolate chips that melt in your mouth between bites. A great treat with your coffee or as an afternoon snack.
Yields 12 muffins
7 tablespoons (100 grams) very soft butter
3/4 cup sugar
pinch of salt
1 teaspoon Gefen Vanilla
2 large eggs
7 ounces (200 milliliters) sour cream
2 cups (280 grams) Mishpacha Flour
2 teaspoons (10 grams) baking powder
9 ounces (250 grams) chocolate chips, divided
Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius). Line a muffin pan with paper liners.
In a mixer bowl, mix butter, sugar, salt, and vanilla into a creamy, airy mixture.
Scrape edges of bowl with a spatula. Add eggs, one after the other, mixing between each one.
Scrape edges of bowl again and add sour cream. Mix well until incorporated into batter.
Add flour and baking powder. Mix almost until smooth.
Add seven ounces (200 grams) of the chocolate chips and mix until evenly distributed.
Pour batter into muffin cups, filling each almost to the top.
Sprinkle remaining chocolate chips on top of muffins.
Bake 15–20 minutes, until they rise, are golden, and a toothpick inserted into center comes out with moist crumbs. Serve muffins warm or at room temperature.
Recipe, photography, and styling: Natalie Levine
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Does it make sense that that the batter is more of a dough?
Like a cookie dough? That doesn’t sound right…but I’m not sure.
Is there a parev substitute for sour cream? Can you use oil or margerine? O
Tofuti has a dairy free/Pareve sour cream. So does Mehadrin/Wayfare.
You can use margarine instead of butter. There are parve sour cream options you can use.