Preheat oven to 375 degrees Fahrenheit.

Prepare a double boiler or heat-safe bowl over a pot of simmering water.

Combine semi-sweet chocolate morsels and butter in the double boiler.

Stir until the chocolate and butter are melted and smooth.

Remove from heat and set aside to cool slightly.

In a large bowl, whisk together flour, baking soda, and salt.

Add the minced macadamia nuts to the dry ingredients and toss to coat.

Create a well in the center of the dry ingredients.

In a separate small bowl, combine the melted chocolate mixture, lowfat sour cream, corn syrup, and egg.

Mix until well blended.

Pour the wet ingredients into the well in the dry ingredients.

Stir gently until just moistened; do not overmix.

Line a muffin tin with paper liners.

Spoon the batter into the prepared muffin liners, filling each about 3/4 full.

Bake at 375 degrees Fahrenheit for 15 to 18 minutes, or until a toothpick inserted into the center comes out clean.

Let the muffins cool in the tin for 5 minutes before removing them.

Cool completely on a wire rack before serving. Serve warm or at room temperature.