Debbi's deadly chocolate muffins

Yield: 12 Muffins

Measure Ingredient
12 ounces Semisweet chocolate; coarse chopped
½ cup Unsalted Butter
½ cup Sour Cream
1 cup Cake Flour
½ teaspoon Baking Soda
¼ teaspoon Salt
4 larges Eggs
½ cup Packed Light Brown Sugar
1 teaspoon Vanilla Extract
1¼ cup Semisweet Chocolate Chips
¼ cup Coarsely Chopped Macadamia
Nuts
¼ cup White Chocolate Chips

Preheat oven to 350 degrees. Lightly oil the top surface of a 12 c muffin tin. Line the cups with paper liners.

In a double boiler, melt the chopped semisweet chocolate w/ the butter and stir until smooth. Remove from teh heat and stir in the sour cream. In a small bowl, whisk together the flour, baking soda and salt.

In a lg. bowl with an electric mixer, beat the eggs and sugar until light and pale, about 5 min. Beat in the chocolate mixture and 1 c.

of the semisweet chocolate chips.

Spoon the batter evenly into the prepared muffin cups. Top w/ the remaining ¼ c. semisweet chips, the macadamia nuts and the white chocolate chips. Bake for 20-25 min., or until the centers are set.

Set the muffin tin on a wire rack to cool for 15 min. Then remove the muffins to cool completely. Makes 12 muffins.

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