Ingredients 6 (1 ounce) squares semisweet chocolate 1/3 cup unsalted butter 3/4 cup milk 1/2 c sour cream 1/2 cup white sugar 2 eggs 1 1/2 teaspoons vanilla extract 1 2/3 cups all-purpose flour 1 teaspoon baking soda 1/2 teaspoon salt 1 cup + semi-sweet chocolate chips
Directions Preheat the oven to 400 degrees F (205 degrees C). Line 12 muffin cups with papers. (I made 6 jumbo muffins) In a small saucepan over low heat, or in microwave at 1 minute intervals, melt the semisweet chocolate together with the butter. Let stand until cooled, about 10 minutes. Lightly beat the eggs. In a small bowl, stir together the chocolate-butter mixture with the milk, sour cream, sugar, egg, and vanilla, until blended well. In a large bowl, stir together flour, soda, and salt. Make a hole in the center of the dry ingredients, pour in the chocolate mixture, and stir until just combined. Stir in the chocolate chips. Spoon the batter into the lined muffin cups. Bake at 400 degrees F (205 degrees C) for 20-25 minutes or until a toothpick inserted in the center of a muffin comes out clean. Remove muffin tin from oven and let stand at least 5 minutes, before removing the muffins and letting them cool on a wire rack. (I dusted mine with powdered sugar while hot) Serve warm or cooled; can be frozen as well.