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
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
- Preheat oven to 350⁰F. Line a muffin pan with muffin liners.
- 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.
- 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.
- Prepare the cheese filling. In the bowl of an electric mixer, combine eggs, cream cheese, sour cream, sugar, and vanilla.
- 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