Recipes

Chocolate Sour Cream Muffins

 

What could be better than chocolate first thing in the morning? I can’t think of anything else I’d rather have. Throw in an easy recipe and it’s like a match made in heaven! The only thing better would be someone else making them and serving them to you, hot and just the way you like it. You might like them served in bed too! I just happen to not like being served food in bed (I may be just a bit paranoid that my bed may get dirty.)

My quirks aside, these muffins are delicious! A moist chocolate muffins that melts in your mouth. It’s perfect for those mornings when you want to make breakfast, but need something quick and easy. I let my husband make the elaborate morning meal, but I’m more of a baker and want easy and quick; these are my go to recipe for breakfast. The best thing is, they taste amazing with all purpose flour and the gluten free flour blend that I use. My husband couldn’t even tell the difference!

However, for me, what takes these muffins over the top is the way I serve them up. When they are piping hot from the oven, I cut a X in the muffins (being careful not to cut my silicone muffin liners) and place about 1/2 a tablespoon of softened butter in them. That yummy grass fed butter just melts straight into the muffins, making them a delectable mouthwatering treat that I would love to have every morning.

I dare you try them with butter, they just might be your favorite morning treat too!

Chocolate Sour Cream Muffins
Yields 12
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Ingredients
  1. 1/4 cup butter, softened
  2. 1/2 cup sugar
  3. 1/4 cup brown sugar
  4. 2 eggs
  5. 1 tsp vanilla extract
  6. 1/4 tsp salt
  7. 1/2 tsp baking soda
  8. 1 1/2 tsp baking powder
  9. 1/4 cup baking cocoa, sifted
  10. 1 1/4 cup all-purpose flour
  11. 1/2 cup sour cream
Instructions
  1. Preheat oven to 350. Line or grease a muffin pan. Cream together butter and sugars until light and fluffy. Mix in one egg at a time, along with vanilla, salt, baking soda and baking powder. Sift cocoa butter into bowl, mixing well until fully incorporated. Alternate additions of flour and sour cream until fully combined. Scoop into muffin tins. Bake 18-20 minutes. Cool in pan for 5 minutes.
Goldilocks Domesticated http://www.goldilocksdomesticated.com/

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