Muffin Batter
¼ cup (1 stick) butter
¾ cup sugar
½ cup dark brown sugar
4 ounces cream cheese
2 large eggs
2 teaspoons vanilla extract
½ cup sour cream
½ cup half-and-half (or whole milk if unavailable)
½ cup oat flour
1 cup brown rice flour
½ cup white rice flour
¼ cup almond flour
¼ cup sweet sorghum flour
1 teaspoon guar gum
1 teaspoon xanthan gum
2½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon kosher salt
3.5 ounces white chocolate, chopped
3.5 ounces milk chocolate, chopped
3.5 ounces 72% dark chocolate, chopped

Cheese Filling
1 (8-ounce) package brick-style cream cheese
2 tablespoons sour cream
1 large egg
½ cup sugar
½ teaspoon vanilla extract

  1. Preheat oven to 350⁰F. Line a muffin pan with muffin liners.
  2. In the bowl of an electric mixer, cream butter and sugars until the mixture lightens in color and is fluffy. Add cream cheese and mix for another 3 minutes. Slowly add 1 egg at a time. Then add vanilla extract, sour cream, and half-and-half.
  3. In a separate bowl, combine all the dry ingredients and let mixture run through a sifter. Then fold it into the batter and mix for 45 seconds. Do not overmix. Add the chopped chocolate by hand.
  4. Prepare the cheese filling. In the bowl of an electric mixer, combine eggs, cream cheese, sour cream, sugar, and vanilla.
  5. Fill each muffin cup with a generous scoop of batter. Add 1 tablespoon of the cheese batter to each muffin. Bake for 25 minutes.


Yield: 12 to 16 muffins

For more great recipes, check out this weeks issue of Whisk by Ami