Growing up, my sitter Debbie used to make the original version of these Chocolate Chip Muffins. Along with Banana and Poppy Seed these became a muffin staple in our home. The original recipe has a LOT of sugar! When B was diagnosed I worked to find the right balance of sugar, sweet, and flavour. What I came up with, I still wouldn’t call “healthy” but maybe healthier! These muffins are light and cake like, with the right amount of sweet. I like to use mini chocolate chips because I find you get a better distribution throughout the muffin. If you have only have regular chocolate chips, they will still work, just follow the amount in grams and you will still have the carb count. Enjoy!
Chocolate Chip Muffins
Ingredients
- 115 g (~1/2 cup) Butter
- 18 g (~3/4 cup) Baking Stevia
- 50 g (~1/4 cup) White Sugar 50 CHO
- 2 Lg Eggs
- 125 mL (1/2 cup) Sour Cream 8 CHO
- 125 mL (1/2 cup) Trop50 Orange Juice 5.5 CHO
- 250 g (2 cup) All Purpose Flour 184 CHO
- 1 Tbsp Baking Powder
- 1/2 tsp Baking Soda
- 105 g Mini Semi Sweet Chocolate Chips (Regular will work too) 63 CHO
Instructions
Recipe Note: This recipe really works best with eggs, sour cream, and orange juice at room temperature. If they are cold, it will come together, but you will need to overwork the batter when mixing.
Preheat oven to 350 and grease muffin tins.
In your stand mixer or a large bowl cream butter, sugar, and stevia.
Beat in eggs, one at a time.
Mix in sour cream and orange juice.
In a medium bowl stir together flour, baking powder, and baking soda.
Add the dry ingredients to the wet and mix.
Stir in the chocolate chips by hand.
Bake regular muffins (1/4 cup batter) for 16 min and mini muffins (1.5 Tbsp of batter) for 10.
Recipe Notes
Carbohydrate Count:
By weight: 0.39 CHO/gram
Regular muffins (1/4 cup batter): Average of 19.5 CHO each
Mini muffins (1.5 Tbsp batter): Average of 10 CHO each
