8 oz semisweet chocolate chips
1/2 cup butter
3/4 cup fat free milk (can be made with whole or 2% milk)Pin It
3/4 cup sugar
1/2 cup sour cream
1 TBL vanilla extract
1 2/3 cup AP flour
1 tsp baking soda
1/2 tsp salt
1 cup mini chocolate chips (reg size works) or peanut butter chips
Preheat oven to 400〫
Grease 12 muffin pan or 6 jump muffin pan
In a small sauce pan over low heat, heat butter to melting, turn off heat and add chocolate chips. Leave to melt, stirring a few time to mix thoroughly. Set aside to cool a little (about 10 min).
In a bowl using a electric mixer, mix milk, sugar, egg, sour cream and vanilla together. Lightly beat eggs in small bowl and add to milk mixture. Mix until mixture lightens up, about 3 min. You want to add some air to the eggs without over mixing. Add cooled chocolate mixture and mix until just incorporated.
In large bowl sift together all dry ingredients. Add chocolate mixture to dry ingredients and blend until just incorporated. Do not over mix, should stay light and airy (you can add the chocolate chips/butter chips at this point or wait). Mix in chips now if desired.
Fill muffin pans 1/2 full (sprinkle with a few chocolate chips/peanut butter chips/both) and bake until toothpick inserted into middle comes out clean, about 15-20 min. Remove from oven, let stand for 5 min in pan, then transfer to wire rack to finish cooling or serve warm. Can be frozen too.