Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
- 1-1/2 cups flour
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1/8 teaspoon cinnamon
- 1/8 teaspoon salt
- 6 Tablespoons (3/4 stick) butter, at room temperature
- 2/3 cup sugar
- 2 eggs
- 1/2 cup sour cream
- 1 cup (about 1/8 medium seedless watermelon) watermelon juice with pulp (see Note)
- Red food coloring, optional
- 3/4 cup miniature chocolate chips
- Confectioners' sugar, optional
Whisk together flour, baking soda, baking powder, cinnamon, and sugar in a medium bowl. Set aside.
In a large bowl, cream butter and sugar. Beat in eggs. Add sour cream and watermelon, beating just until combined. (A few drops of red food coloring may be added to the batter to enhance the color to simulate watermelon.) Fold in chocolate chips.
Fill muffin tins 3/4 full. Bake 20 to 25 minutes for standard muffins or 15 to 18 minutes for mini-muffins. Place muffins on racks to cool.
Just before serving, sift with powdered confectioners' sugar, if you wish.
Yield: 12 standard muffins or about 48 mini-muffins
Note: Cut seedless watermelon into cubes and process in a food processor or heavy-duty blender until thick with small bits of pulp still remaining. You will need 1 cup of processed watermelon.
Watermelon Muffins Recipe Photo © 2008 Peggy Trowbridge Filippone, licensed to About.com, Inc.