The best part about these Chocolate muffins (aside from eating them) is that they only take 10 minutes to make (add another 17 for baking time).
I love chocolate and cheese……. together.
These will not disappoint you! I’ll even give you permission to have them for breakfast – it is, after all, Valentine’s Day. The day of chocolate and love.
To make these I’m using: cream cheese, raw cane juice crystals, real salt, pastured eggs, raw butter, vanilla, baking powder, baking soda, cocoa powder, raw whole cream, and organic whole-wheat flour.
You can see why I’m calling these healthy right? Raw cream, raw butter, raw sugar, fresh eggs, whole wheat flour – this is healthier than anything you can buy in a box for breakfast.
Another bonus to these beauties is the sugar content. Relatively speaking, there is not a huge amount of sugar in these muffins. I have seen other recipes that call for 2 cups of sugar to 1 cup of flour – now that’s sweet. The muffin part of this recipe has 2 cups of whole wheat flour and only 2/3 cup sugar. They are sweet enough without tasting like you are eating a cupcake.
Oh So Yummy.
To make these, begin by melting the butter and whisk in the sugar. Add the egg and whisk again. Add vanilla, salt, baking powder, baking soda, cocoa powder, cream, and stir. Work in flour & fold in the chocolate chips.
The batter will be thick. Set this aside & make the cream cheese filling. Mmmm.
To make cream cheese filling:
Combine softened cream cheese, sugar, egg & salt in bowl and beat well (I used a whisk and some elbow grease for this).
Line mini-muffin tins with muffin wrappers. Fill with muffin mix in first, make an indentation with your finger in the center of the batter & put some cream cheese filling in each hole.
Bake 350 degrees 17 minutes.
These are amazing when they are still warm. The chocolate chips are completely melted and the cream cheese filling is warm and amazing.