These are possibly the best muffins I have ever created. With their bakery-style finish and buttery texture, my kids voted these “the best of the best.” Because of the decadence, these are reserved for Friday Morning. I call these T-Cake’s muffins because they were first inspired by her Friday morning hunger for dark Chocolate. With a spoon in hand, she helped whisk up the first batch. Here’s to many more Friday Mornings!
Friday Morning Chocolate Chip Cream Muffins
By: Bekie A
Dry:
2 cups of self-rising flour
1/2 cup brown sugar
1 tsp baking powder
1/2 tsp sea salt
1/2 cup of rolled oats
2 Tbsp of raw sugar for dusting
1 1/4 cup of dark chocolate chips
Wet:
1/2 cup of egg whites or 2 large eggs
1 1/2 cups of whipping cream mixed with 2 tsp of vinegar
1/2 cup of melted ghee or butter
2 tsp of vanilla
–Whisk together dry ingredients except for the 2 Tbsp of raw sugar and chocolate chips. Mix together wet ingredients separately. Make a well in the dry ingredients and add in wet ingredients. Stir until combined. Add in chocolate chips and stir again.
Using an ice cream scoop, scoop heaping spoons into a lined muffin pan. Dust muffins with raw sugar. Bake at 350 for 15-18 minutes until golden and set. Makes 12 sky high muffins or 2 dozen small muffins.
