Probiotic Chocolate Chocolate Chip Muffins

Recipe View Preheat oven to 400 degrees F (200 degrees C). Grease or line a 12-cup muffin tin. (5 minutes)

Recipe View In a heatproof bowl set over a pan of simmering water (or in the microwave in 30-second intervals), melt the semisweet chocolate and butter together, stirring occasionally until smooth. Remove from heat and let cool slightly for about 10 minutes. (15 minutes)

Recipe View Lightly beat the eggs into the cooled chocolate mixture until well combined. (2 minutes)

Recipe View In a separate bowl, whisk together the chocolate-butter mixture, buttermilk, sugar, sour cream, and vanilla extract until smooth. (3 minutes)

Recipe View In a large bowl, whisk together the flour, baking soda, and salt. Create a well in the center of the dry ingredients. (2 minutes)

Recipe View Pour the wet ingredients into the well and gently stir until just combined. Be careful not to overmix. (3 minutes)

Recipe View Fold in the chocolate chips. (2 minutes)

Recipe View Spoon the batter into the prepared muffin cups, filling each about 2/3 full. (5 minutes)

Recipe View Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, approximately 18-20 minutes. (20 minutes)

Recipe View Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely. (10 minutes)