This plate has become rather ironic! LOL.
These chocolate muffins are perfect for a breakfast in quarantine. They are chocolately, light, delicious and best of all they are made with yogurt, so they are a little lighter on the fat content.
Cream 1/2 cup of room temperature butter, 3 tablespoons of cream cheese, and 1 cup of white sugar together with electric stand mixer on high for 2-4 minutes, scraping the sides of the bowl as you go. When the butter mixture is light and fluffy add two room temperature eggs, one at a time and beat well (another 2 minutes), scraping sides of the bowl as you go.
Sift dry ingredients into a separate bowl. Measure 1 2/3 cups of all purpose flour, 1/3 cup cocoa powder, 1 tsp baking powder, 1 teaspoon of soda, and 1/2 teaspoon of salt into your bowl. Whisk together lightly with fork.
Slowly add the flour mixture to your creamed sugar, butter and eggs, alternating with the 1 cup of sour cream, beginning and ending with your dry ingredients (flour, sour cream, flour, sour cream, flour). Stir on low just until blended. The batter will be thick! That is fine.
Bake in oven preheated to 375° F for approximately 12 minutes or until your toothpick comes out with crumbs but not goopy!
Allow to cool slightly and then eat warm or place in a sealed container.
These muffins are extra delicious if you add 1 cup of mini chocolate chips!!
Enjoy and happy baking!
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