Probiotic Chocolate Chocolate Chip Muffins

Probiotic Chocolate Chocolate Chip Muffins
  • PREP TIME
    20 mins
  • COOK TIME
    20 mins
  • TOTAL TIME
    40 mins
  • SERVING
    12 People
  • VIEWS
    18

Indulge in these decadent chocolate chocolate chip muffins, a delightful treat with a subtle tang from the buttermilk and sour cream. The perfect balance of rich chocolate and a hint of probiotics makes these muffins a guilt-free pleasure.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    40 g
  • Cholesterol
    49 mg
  • Fiber
    2 g
  • Protein
    5 g
  • Saturated Fat
    10 g
  • Sodium
    237 mg
  • Sugar
    24 g
  • Fat
    17 g
  • Unsaturated Fat
    0 g

Follow The Directions

01

Step

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

02

Step

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)

03

Step

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

04

Step

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

05

Step

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

06

Step

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

07

Step

Fold in the chocolate chips. (2 minutes)

08

Step

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

09

Step

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

10

Step

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

For a richer flavor, use dark chocolate instead of semisweet.
If you don't have buttermilk, you can make a substitute by adding 1 tablespoon of white vinegar or lemon juice to 1 cup of milk. Let it stand for 5 minutes before using.
Overmixing the batter will result in tough muffins, so be gentle when combining the wet and dry ingredients.

Garth Reynolds

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.0/ 5 ( 6 Ratings)
Total Reviews: (3)
  • Cassandra Stamm

    I made these for my book club and they were a huge hit! Everyone loved them.

  • Beth Turner

    The buttermilk adds a nice tang that balances the sweetness of the chocolate perfectly.

  • Javonte Konopelski

    These muffins are amazing! So moist and chocolatey.

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