BREADS, Muffins -- Chocolate Cheesecake Muffins
Submitted by --jej on January 25, 2012 at 10:39 am
Description
Their name says it all: chocolate, cheesecake! And a WINNER! This recipe was chosen as one of "...the best from 2002" in the Milwaukee Journal Sentinel Foods section. Yum, Yum!!
| Recipe summary | |
|---|---|
| Yield | 12 |
| Source | Milwaukee Journal Sentinel Foods section -- 2002 |
| File under | cheesecake, chocolate, muffins |
Ingredients
1 1/4 c. flour
1 c. sugar (divided)
1/3 c. unsw. cocoa
1/2 tsp. baking soda
1/4 tsp. salt
2/3 c. buttermilk
1/4 c. vegetable oil (canola)
1/4 c. (1/2 stick) butter, melted, cooled
2 eggs (divided)
1 1/8 tsp. vanilla (divided)
1/3 c. chocolate chips
2 pkgs (3 oz. each) cream cheese (room temp.)
1/4 c. slivered almonds
Instructions
1. Preheat oven to 375ýF. Grease 12 muffin cups.
2. In large bowl, whisk flour, 3/4 c. sugar, cocoa, baking soda and salt.
3. In another bowl, stir together buttermilk, oil, melted butter, 1 egg that has been beaten and 1 tsp. vanilla.
4. Make well in center of dry ingredients and add buttermilk mixture; stir just to combine. Stir in chocolate chips.
5. Spoon batter into prepared muffin cups.
6. In medium bowl, make topping by combining cream cheese, remaining 1/4 c. sugar, remaining egg (lightly beaten) and remaining 1/8 tsp. vanilla. Stir in almonds.
7. Spoon mixture over chocolate batter in muffin cups and swirl slightly with knife.
8. Bake 20 to 25 minutes or until toothpick inserted into center comes out clean.
9. Remove from oven and cool 5 minutes, then serve.
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