Basil's Chocolate Chip Cream Cheese Muffins
8 oz. of cream cheese, softened.
1 stick butter, softened.
1 egg, room temperature.
1 cup cream or milk.
1 tablespoon maple syrup.
1/2 teaspoon vanilla extract.
1 1/2 cups AP flour.
1/2 cup white sugar.
1 cup brown sugar.
4 tablespoons unsweetened cocoa powder.
4 teaspoons baking powder.
1/2 teaspoon salt.
1/4 teaspoon cinnamon.
1 cup semi-sweet chocolate chips.
Soften cream cheese and bring egg and butter to room temperature. Place one baking rack in the center rack position or just below the center rack position and another rack two positions above it in case you need to put a pizza stone on the higher rack to prevent the tops from burning. Preheat oven to 375 degrees F. Lightly grease 12 muffin cups (bottoms only) or use paper liners. Fold cream cheese and butter until fluffy. Fold in egg, maple syrup and vanilla. Fold in milk or cream gradually to ensure even consistency. In a separate bowl, sift and combine the flour, sugars, cocoa powder, baking powder, cinnamon and salt. Gently fold flour mixture into cream cheese mixture until flour is barely moistened. Fold in chocolate chips. Spoon batter into prepared muffin cups, filling them completely full. Bake in center rack of preheated oven for 15 minutes. If the tops are already starting to brown, place a pizza stone on the higher rack. Continue baking for 5 minutes
or until muffin tops start to brown. Line a baking sheet with parchment paper and place upside down over muffin pan and turn over to release muffins. Turn muffins right-side up on parchment paper to cool.
They weren't very sweet, but reports indicate that they were delicious and rich in a way that may not merit more sugar.