As with most muffin recipes, this is so simple, mix wet into dry ingredients, mix not- so-well, bake and devour.
200g plain flour
1tsp baking powder
20gg caster sugar
200g butter, melted and cooled
142ml pot sour cream
1 tsp vanilla
optional: 150g chocolate chips
Preheat oven to 180c.
Mix dry ingredients in a bowl.
In another bowl add the wet ingredients, whisk well until combined.
Pour wet ingredients into the dry bowl and mix to combine. Do not over mix the batter should be lumpy.
Stir in chocolate chips, if using.
Spoon into muffin cases and bake for 25 - 30 minutes.
These muffins were delicious, dense and velvety. The sour cream makes such a difference to any chocolate recipe. I think this mixture would be great cooked in a loaf tin, sliced and served with cream.