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The yogurt keeps it moist and yummy .... you can substitute sour cream though.......

You dont even need it!! Try this one.



3 (1-ounce) squares unsweetened chocolate, coarsely chopped

1 1/2 cups (9-ounces) semisweet chocolate chips - divided use

1 cup all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon salt

2 large eggs

1 cup light brown sugar, firmly packed

2/3 cup whole milk

1/2 cup (1 stick) unsalted butter, melted and slightly cooled

1 teaspoon vanilla extract



Melt the unsweetened chocolate and 1/2 cup of semisweet chocolate chips in the top of a double boiler over simmering water. Remove from heat and cool slightly.

Preheat oven to 350*F (175*C). Grease and flour a 12-cup muffin tin or line with paper liners.

In a large bowl, whisk together flour, baking soda and salt. Make a well in the center. Set aside.

In another bowl, beat eggs; add the brown sugar, milk, butter, melted chocolate mixture and vanilla; mix well. Pour this mixture into well of flour mixture. Stir until just moistened; do not over mix. Gently fold remaining chocolate chips into batter.

Fill prepared muffin tins two thirds full. Bake for 20 to 25 minutes or until muffins test done. Cool in pan on wire rack.

the yougurt helps the muffins rise - it is a chemical reaction with the baking soda which makes your muffins light and fluffy. you can add vinegar to your milk and use a sour milk combination with the soda instead.

If you don't use this - your muffins will be hockey puck hard.



Use the web site below to help you find substitutions. You can use the sour cream as a stand in for the yogurt too.