Like Otis Spunkmeyer Chocolate Muffins Recipes

Steps:

• Preheat oven to 400°F. Spray 12 muffin liners with Pam. In a double boiler or microwaveable bowl combine first three ingredients and melt over simmering water or in microwave. Cool to lukewarm. In a large bowl combine sour cream, sugar, syrup, egg and vanilla extract; mix well. Pour lukewarm chocolate mixture into egg mixture and blend well. In a medium bowl mix together flour, baking soda and salt. Add to chocolate mixture, blending well. Fold in chocolate chips. Add batter to prepared muffin liner. Bake for 20 minutes. Remove from pan immediately. Serve warm.

Steps:

• Preheat oven to 400 degrees F. Spray 12 muffin liners with Pam/.
• In a double boiler or microwaveable bowl combine first three ingredients and melt over simmering water or in microwave. Cool to lukewarm.
• In a large bowl combine sour cream, sugar, syrup, egg and vanilla extract; mix well. Pour lukewarm chocolate mixture into egg mixture and blend well.
• In a medium bowl mix together flour, baking soda and salt. Add to chocolate mixture, blending well. Fold in chocolate chips. Add batter to prepared muffin liner. Bake for 20 minutes. Remove from pan immediately.
• Serve warm.

Steps:

• Preheat oven to 400 degrees.
• Put 19 muffin cup liners in regular sized muffin pans.
• In microwave, for 1 minute, melt the first 3 ingredients- semisweet chocolate, baking chocolate and butter.
• Stir.
• Microwave a little more if needed.
• Add sour cream and brown sugar, stir.
• Add Karo syrup, egg and vanilla and stir.
• Add flour, soda and salt and stir.
• Add chocolate chips.
• Fill muffin cups 1/2 to 2/3 full.
• Bake 10-15 minutes.
• Don't overbake.

Steps:

• Combine flour and baking powder in a small bowl, mix with a whisk, and set aside.
• Melt butter and shortening together.
• Mix together both sugars, salt and vanilla in a large mixing bowl and pour melted butter mixture over.
• Beat well.
• Add each egg separately, beating until creamy.
• Add flour mixture 1/2 cup at a time while beating.
• Stir in nuts and chocolate chips.
• Refrigerate for 1 hour in a covered bowl.
• Preheat oven to 375° Drop cookies by large rounded tablespoonful onto a greased cookie sheet and bake for 10 to 12 minutes or until golden brown.