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Chocolate Chip Cheesecake Topped Chocolate Muffins

Chocolate chip cheesecake topped chocolate muffins - wow.  Believe it or not, they are easy to whip up thanks to the expertise of Liz Horne, author of this recipe.  We love them at breakfast or brunch, but you can consider them a classic dessert muffin.  Serve it with some high quality vanilla ice cream and a dollop of whipped cream to plate it as a fancy dessert.  To make the muffins, have different sized ice cream scoops to use as tools for recipes like this one.  Ice cream scoops are a baker's best friend.  Also, make sure your cold ingredients come to room temperature before using them to mix and bake.  It makes a a difference to the outcome of the muffins.  This is one of our go-to favorite muffin recipes.  Enjoy them!

Ingredients - Muffins

  • 1 and 3/4 cups all purpose flour
  • 1 cup granulated sugar
  • 1/2 cup best quality cocoa powder
  • 1/4 teaspoon fresh baking soda
  • 2 teaspoons fresh baking powder
  • 1/4 teaspoon salt
  • 1/2 teaspoon chocolate extract
  • 1/2 teaspoon vanilla extract
  • 1 cup whole buttermilk
  • 2 large eggs at room temperature
  • 1/2 cup unsalted melted butter
  • 1 cup semi sweet chocolate chips (I used Ghiradelli)

Ingredients - Cheesecake topping

  • 8 ounces room temperature cream cheese
  • 1 large egg at room temperature
  • 1/4 cup granulated sugar
  • 1 cup semi sweet, dark, or milk chocolate chocolate chips

Preparation - Muffins

  1. Preheat your oven to 350 degrees
  2. Place 12 larger cupcake liners in your muffin tins. (The muffins are large, so you don’t want to use a small liner or a smaller pan)
  3. In a large bowl, whisk together the flour, sugar, salt, baking powder, baking soda, and cocoa and set aside
  4. Melt the butter in a microwave safe bowl and cool for a minute
  5. Add the buttermilk, eggs and extracts to the butter and whisk together
  6. Add the liquid ingredients to the flour mixture and whisk just until combined
  7. Fold in the cup of chocolate chips
  8. With your large ice cream scoop, place one scoop of batter in each liner
  9. Prepare the cheesecake topping

Preparation - Cheesecake Topping

  1. In the bowl of a stand mixer, or using a hand mixer, whip the softened cream cheese and sugar until combined
  2. Add the egg and whip until blended and smooth
  3. Using a small ice cream scoop or heaping tablespoon, place the cream cheese mixture on top of each muffin cup filled with batter.  Smooth it out with the back of a spoon and evenly sprinkle the other cup of chocolate chips on top. I gently press the chips into the batter so they don’t fall off the top when they puff up
  4. Place the muffin tin on a baking sheet in case some of the batter spills out.  These are really big, so they will bake up high and  bit over the pan
  5. Place muffins in oven. Check the muffins after baking for about 15 minutes.  The cheesecake topping should be done but not brown.  If you touch the top at 15 minutes, and it springs back, they are done.  They will continue to bake in the pan after you take them out of the oven
  6. When they are cool enough to handle, place them on a baking rack
  7. Store them in an airtight container for only a few days

Makes:  One dozen large muffins

Prep time: 25 minutes

Bake time: 15-20 minutes

Recipe and photo reprinted with the permission of Liz Horne

$ 0.00

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