Double Chocolate Cheesecake Muffins
Ingredients:
For the Muffins:
1 ½ cups all-purpose flour
½ cup unsweetened cocoa powder
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
¾ cup granulated sugar
2 large eggs
½ cup vegetable oil
1 tsp vanilla extract
½ cup sour cream
½ cup milk
1 cup semi-sweet chocolate chips
For the Cheesecake Filling:
8 oz cream cheese, softened
¼ cup granulated sugar
1 tsp vanilla extract
1 large egg
Directions:
Prepare the Cheesecake Filling:
In a small bowl, beat the softened cream cheese, ¼ cup sugar, 1 egg, and vanilla extract together until smooth and creamy. Set aside.
Mix the Dry Ingredients:
In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
Prepare the Wet Ingredients:
In a large bowl, whisk the eggs and ¾ cup sugar together until combined. Add vegetable oil, vanilla extract, sour cream, and milk, whisking until smooth.
Combine Wet and Dry Ingredients:
Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Avoid overmixing. Fold in the chocolate chips gently.
Fill Muffin Liners:
Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
Spoon about 1½ tablespoons of the chocolate muffin batter into each liner. Then, add a spoonful of the cheesecake filling on top of the batter. Finish by adding another spoonful of chocolate batter over the cheesecake layer.
Bake:
Bake for 18-22 minutes, or until a toothpick inserted into the muffin (avoiding the cheesecake center) comes out clean.
Cool:
Allow the muffins to cool in the pan for about 5 minutes, then transfer to a wire rack to cool completely.
Prep Time: 15 minutes | Bake Time: 18-22 minutes | Total Time: 40 minutes
Kcal: Approx. 300 kcal per muffin | Servings: 12 muffins