Double Fudge Muffins

Leslie in Texas's Note:

Dense and rich, these muffins are for brownie lovers. From a November 1985 issue of Bon Appetit magazine in a section featuring "Sweet and Savory Muffins".

• Total Time: 45 mins
• Prep Time: 25 mins
• Cook Time: 20 mins

Ingredients:

Yield: 16 muffins

• 5 ounces semisweet chocolate , coarsely chopped
• 2 ounces unsweetened chocolate , coarsely chopped
• 1⁄3; cup unsalted butter
• 1 cup sour cream
• 2⁄3; cup brown sugar , firmly packed
• ¼ cup light corn syrup
• 1 egg , room temperature
• 1 ¼ teaspoons vanilla
• 1 ½ cups all-purpose flour
• 1 teaspoon baking soda
• ¼ teaspoon salt
• 5 ounces semisweet chocolate, cut into 1/3-inch pieces or 1 cup semi-sweet chocolate chips

Directions:

1. Preheat oven to 400 degrees.
2. Generously grease 2 1/2-inch muffin cups or line with foil baking cups.
3. Melt first 3 ingredients in medium bowl set over saucepan of barely simmering water.
4. Stir until smooth; cool slightly.
5. Whisk sour cream,sugar,corn syrup,egg and vanilla into chocolate.
6. Mix flour baking soda and salt in large bowl.
7. Mix in 1 cup chopped chocolate and make well in center of dry ingredients.
8. Add chocolate mixture to well; stir into dry ingredients until just blended (batter will be lumpy).
9. Spoon batter into prepared cups, filling 3/4 full.
10. Bake muffins until tester inserted in center comes out clean, about 20 minutes.
11. Cool 5 minutes.
12. Turn out of pan and serve warm.