Sour Cream Chocolate Muffins Recipe

by Beth Montgomery on June 12, 2009

in Breakfast Recipes, Frugal Cooking, Recipes

5 oz Semisweet Chocolate
2 Baking Chocolate Squares
1/3 Cup Butter or Margarine
3/4 Cup Sour Cream
2/3 Cup Brown Sugar (packed)
1/4 Cup Light Corn Syrup
1 Egg
2 tsp Vanilla
1 1/2 Cups Flour
1 tsp Baking Soda
1/4 tsp Salt
1/2 Cup Milk Chocolate Chips

In a bowl, combine semisweet chocolate, baking chocolate, and butter. Melt slowly in microwave stirring often or melt in a double boiler. Cool. In another bowl mix sour cream, sugar, corn syrup, egg, and vanilla. Add melted chocolate mixture and blend. In a separate bowl, mix flower, baking soda, and salt, and then add to chocolate mixture and blend. Add chocolate chips and mix gently. Pour into lined muffin tins. Bake at 400 degrees for approximately 20 minutes.

Cool, and then tray freeze, before placing in a freezer baggie for long term storage. Thaw at room temperature. If desired, heat in microwave to warm before serving.

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