I initally tried the recipe using the recommendations of adding the extra egg, 3/4 cup of white sugar, and 1/2 cup of sour cream and, while they were good, they weren't the "WOW!" I was looking for. I then made another batch making a few more adjustments/additions and achieved exactly what I was looking for in a double chocolate muffin; very rich and moist (similar to the ones I used to buy at Superstore). I increased the chocolate to 8 ounces as I found the first batch wasn't "chocolately" enough (yes, I am a chocoholic) by using 4 ounces of Baker's semi-sweet chocolate and 4 ounces of Baker's Premium dark chocolate, 1/2 cup of sour cream, 2 eggs, 1/3 cup of 3% milk, 1/2 cup of vanilla yogurt (not fat-free), 1/2 cup white sugar, and 1/4 cup packed golden brown sugar. It took 22 minutes at 400 degrees F for them to bake and I started checking at 18 minutes just to be sure I didn't over-cook them. I know this isn't the healthiest recipe but if you're going to eat a double chocolate muffin, I say throw caution to the wind and enjoy!
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I initally tried the recipe using the recommendations of adding the extra egg, 3/4 cup of...