Chocolate Muffins

So I had a craving the other day for chocolate, chocolate chip muffins. 40 minutes or so later craving was satisfied. These are actually best the same day. Next time I am going to mess around a bit with the amount of sour cream in them to see if I can't get a moister muffin. I will also use just regular chocolate chips. I would also like to get a larger muffin pan. My kids gave these muffins two thumbs up. 

• 6 (1 ounce) squares semisweet chocolate-I used 6 oz of King Arthur's  semi sweet wafers. 
• 1/3 cup unsalted butter
• 3/4 cup Milk
• 1/2 cup white sugar
• 2 eggs
• 1/2 Cup Sour Cream
• 1 1/2 teaspoons vanilla extract
• 1 2/3 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup mini semi-sweet chocolate chips

1. Preheat the oven to 400 degrees F. Line 16 muffin cups with papers.
2. In a small saucepan over low heat, melt the semisweet chocolate together with the butter. Let stand until cooled, about 10 minutes.
3. Lightly beat the eggs. In a small bowl, stir together the chocolate-butter mixture with the buttermilk, sugar, egg, and vanilla, until blended well.
4. In a large bowl, stir together flour, soda, and salt, add chocolate chips. Make a hole in the center of the dry ingredients, pour in the chocolate mixture, and stir until just combined. Spoon the batter into the lined muffin cups.
5. Bake at 400 degrees F (205 degrees C) for 20-25 minutes or until a toothpick inserted in the center of a muffin comes out clean. Remove muffin tin from oven and let stand at least 5 minutes, before removing the muffins and letting them cool on a wire rack. Serve warm or cooled; can be frozen as well.

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