Ingredients:
4 ounces cream cheese, softened
1/4 cup butter, softened
1/2 cup brown sugar, firmly packed
2/3 white sugar
2 tablespoons white sugar
2 eggs
2 teaspoons vanilla
1/2 cup sour cream ( or yogurt)
1/2 cup half-and-half cream
2 1/2 cups all-purpose flour
1/2 cup sifted baking cocoa ( measure before sifting)
3 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup semi-sweet chocolate chips
Directions:
Set oven to 350 degrees.
Line 12 muffin tins with paper liners.
Place the muffin tins on a baking sheet.
In a bowl with an electric mixer, cream butter and cream cheese, until fluffy (about 3 minutes).
Add in the both sugars (if you prefer a less sweet muffin, only add in 2/3 cups white sugar); beat until combined.
Add in eggs and vanilla; blend well.
Fold in sour cream.
In a bowl, blend together the flour, cocoa, baking powder, baking soda and salt.
Fold, do not beat into the batter (you may just mix in on low speed of mixer or by hand), making certain NOT to overmix (this is important!).
Fold in the chocolate chips by hand.
Using a large ice-cream scoop, scoop the muffins into the prepared muffin tin.
Bake about 25-30 minutes, or until muffins spring back when touched, or a toothick inserted in the middle comes out clean.
Servings: 12
Time preparation: 20 min.
Time total: 45 min.