Prep 20 mins
Cook 20 mins
- 5 ounces semisweet chocolate
- 2 (1 ounce) baking chocolate squares
- 1⁄3 cup butter
- 3⁄4 cup sour cream
- 2⁄3 cup packed light brown sugar
- 1⁄4 cup light Karo syrup
- 1 egg
- 2 teaspoons vanilla extract
- 1 1⁄2 cups all-purpose flour
- 1 1⁄2 teaspoons baking soda
- 1⁄4 teaspoon salt
- 1⁄2 cup miniature chocolate chip
- Preheat oven to 400 degrees F. Spray 12 muffin liners with Pam/.
- In a double boiler or microwaveable bowl combine first three ingredients and melt over simmering water or in microwave. Cool to lukewarm.
- In a large bowl combine sour cream, sugar, syrup, egg and vanilla extract; mix well. Pour lukewarm chocolate mixture into egg mixture and blend well.
- In a medium bowl mix together flour, baking soda and salt. Add to chocolate mixture, blending well. Fold in chocolate chips. Add batter to prepared muffin liner. Bake for 20 minutes. Remove from pan immediately.
- Serve warm.
OM GOODNESS !!!! I Left out 1 Teaspoon vanilla .
like the previous poster, I was also quite disappointed with this recipe after being excited in the beginning. I think the problem is the temperature setting. 400 degrees is entirely too hot for these, and causes the top and sides to burn and the middle to sink. I'd try 375 if you're going to try these.
I was really excited to see this recipe but quickly disappointed with the results. Some may be due to my own fault. Followed recipe, but had only fat free sour cream on hand. Also when mixing, I inadvertantly added dry ingredients before chocolate mixture. The batter seemed very thick and dry with almost a fudge-like consistency. I cooked the muffins for about sixteen minutes which I believe was a little long. The end result was somewhat dry and crumbly; not the moist O.S. muffin to which I was accustomed. I did add about a teaspoon of mini-chocolate chips to the top of each muffin before baking to add extra chocolate.