Recipe: Debbi's Deadly Chocolate Muffins (topped with chocolate chips and nuts)

DEBBI'S DEADLY CHOCOLATE MUFFINS

12 ounces semisweet chocolate, coarsely chopped
1/2 cup butter, unsalted
1/2 cup sour cream
1 cup cake flour, sifted
1/2 teaspoon baking soda
1/4 teaspoon salt
4 eggs
1/2 cup light brown sugar, packed
1 teaspoon vanilla
1 1/2 cups semisweet chocolate chips, divided use
1/4 cup pecans, coarsely chopped

Lightly oil top surface of a 12-cup muffin tin. Line cups with paper liners.

In a double boiler (or microwave), melt chopped semisweet chocolate with butter; stir until smooth. Remove from heat; stir in sour cream.

In a small bowl or Ziploc bag, combine flour, baking soda and salt.

In a large bowl with electric mixer, beat eggs and sugar until light and pale, about 5 minutes. Beat in the melted chocolate mixture and vanilla. Add flour mixture and 1 cup of the semisweet chocolate chips. Spoon batter evenly into prepared muffin cups. Top with remaining 1/2 cups chocolate chips and pecans.

Bake in a preheated 350 degrees F oven 20 to 25 minutes, or until centers are set. Set muffin tin on a wire rack and let cool 15 minutes. Remove muffins; let cool completely.

(Original recipe used 1/4 cup semisweet chocolate chips, 1/4 cup white chocolate chips, and 1/4 cup coarsely chopped macadamia nuts for muffin topping.)

Makes 12 jumbo muffins
Adapted by JW (Julia) from Mrs. Fields I Love Chocolate! Cookbook