INGREDIENTS
3 ounces unsweetened chocolate
1 cup granulated sugar
1/2 cup unsalted butter, softened
2 eggs
1/2 cup sour cream
1/2 cup milk
2 cups all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 (12-ounce) bag semisweet chocolate chips
Additional semisweet chocolate chips, for topping muffins (optional)
METHOD
-Preheat oven to 375 degrees F (190 C). Spray 6 giant-size muffin cups or 12 regular muffin cups with non-stick cooking spray, or line muffin cups with muffin or cupcake liners.
– In a microwave-safe bowl, melt chocolate in the microwave on medium-high heat for 25 second intervals, stirring in between, until smooth. Set aside.
– In a large bowl of an electric mixer, cream sugar and butter. Beat in eggs, then add sour cream and milk. In a small bowl, stir together flour, baking powder, baking soda, and salt. Pour flour mixture into butter mixture and stir together by hand. Stir in melted chocolate, then chocolate chips.
– Fill each muffin cup about three-quarters of the way full with batter, and if desired sprinkle some chocolate chips over top of batter. Bake for about 20 minutes for standard-sized muffins or 25 minutes for giant muffins, or until a toothpick inserted into the center comes out clean. Transfer muffins to wire rack to cool completely. Muffins are best eaten fresh.
Makes 6 giant or 12 standard muffins.