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.
Probiotic Chocolate Chocolate Chip Muffins
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PREP TIME20 mins
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COOK TIME20 mins
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TOTAL TIME40 mins
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SERVING12 People
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VIEWS18
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
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Carbohydrate40 g
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Cholesterol49 mg
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Fiber2 g
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Protein5 g
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Saturated Fat10 g
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Sodium237 mg
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Sugar24 g
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Fat17 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPreheat oven to 400 degrees F (200 degrees C). Grease or line a 12-cup muffin tin. (5 minutes)
02
StepIn 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
StepLightly beat the eggs into the cooled chocolate mixture until well combined. (2 minutes)
04
StepIn a separate bowl, whisk together the chocolate-butter mixture, buttermilk, sugar, sour cream, and vanilla extract until smooth. (3 minutes)
05
StepIn a large bowl, whisk together the flour, baking soda, and salt. Create a well in the center of the dry ingredients. (2 minutes)
06
StepPour the wet ingredients into the well and gently stir until just combined. Be careful not to overmix. (3 minutes)
07
StepFold in the chocolate chips. (2 minutes)
08
StepSpoon the batter into the prepared muffin cups, filling each about 2/3 full. (5 minutes)
09
StepBake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, approximately 18-20 minutes. (20 minutes)
10
StepLet the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely. (10 minutes)
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Cassandra Stamm
Jun 30, 2025I made these for my book club and they were a huge hit! Everyone loved them.
Beth Turner
Jun 29, 2025The buttermilk adds a nice tang that balances the sweetness of the chocolate perfectly.
Javonte Konopelski
Apr 28, 2025These muffins are amazing! So moist and chocolatey.