Zutaten für Otis Spunkmeyer Chocolate Chocolate Chip Muffins
- Semisweet Chocolate
- Baking Chocolate Squares
- 1/4 cup (57g) butter
- 1 cup (227g) sour cream
- Light Brown Sugar
- Light Karo Syrup
- 1 large egg
- 1 teaspoon vanilla extract
- All Purpose Flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- Miniature Chocolate Chip
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Zubereitung von Otis Spunkmeyer Chocolate Chocolate Chip Muffins
- Preheat oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners.
- In a microwave-safe bowl or double boiler, melt 6 ounces (170g) semi-sweet chocolate chips, 3 ounces (85g) unsweetened chocolate, and 1/4 cup (57g) butter. Stir until smooth and completely melted. Set aside to cool to lukewarm.
- In a large bowl, whisk together 1 cup (227g) sour cream, 1 cup (200g) granulated sugar, 1/2 cup (113g) light corn syrup, 1 large egg, and 1 teaspoon vanilla extract.
- Gradually pour the lukewarm chocolate mixture into the wet ingredients, mixing until well combined.
- In a separate medium bowl, whisk together 2 cups (240g) all-purpose flour, 1 teaspoon baking soda, and 1/2 teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Gently fold in 1 cup (170g) chocolate chips.
- Fill each muffin liner about 2/3 full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out with moist crumbs attached.
- Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely. Serve warm and enjoy!
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
74g
Fat
85g
Carbs
14g
