I saw this over at Frugal Feeding a couple of weeks ago, just as I was looking for a muffin recipe. This weekend I had a bunch of family in town for my cousin’s wedding (Congrats Nicole & Timmie!) and wanted to have something for everyone t nibble on when they arrived. Chocolate and cheesecake are always a hit with groups so I knew these would work. They came out great and the family enjoyed them. A sweet start to an even sweeter day.
This recipe makes exactly 12 muffins. You really have to scrape the bowl to get that. Be careful not to fill the cupcake liners too much the first round. The hardest part was converting it to ounces, you can find the original recipe here.
Chocolate Cheesecake Muffins
Makes 12 muffins
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
4 tablespoons cocoa powder
1/2 cup sugar
1 cup milk
1/3 cup vegetable oil
1 teaspoon vanilla extract
3 oz. cream cheese, at room temperature
2 tablespoons superfine sugar
Preheat oven to 375F. Sift together all dry ingredients except for the superfine sugar in a medium bowl. In another bowl, whisk together the egg, milk, oil and vanilla.
Stir wet ingredients into the dry until combined. The batter should be slightly lumpy.
In another bowl, mix together cream cheese and superfine sugar. Pour batter into a prepares muffin pan, filling liners a third of the way. Spoon a teaspoon of the cream cheese mixture in each muffin. Pour the remaining batter over the top. Bake for 20-25 minutes. The muffin tops will feel firm to the touch.