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Prep Time: 25 Minutes Cook Time: 20 Minutes |
Ready In: 45 Minutes Servings: 2 |
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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 . Ingredients:
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 |
1/4 cup light corn syrup |
1 egg, room temperature |
1 1/4 teaspoons vanilla |
1 1/2 cups all-purpose flour |
1 teaspoon baking soda |
1/4 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.
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