Chocolate Cheesecake Muffins

 

Ingredients:

• ⅓ cup (80 ml) canola or vegetable oil
• ⅔ cup (135 g) granulated sugar
• ¼ cup (60 ml) buttermilk
• 1 large egg
• 1 teaspoon vanilla extract
• ⅓ cup (75 g) sour cream
• 1 cup (125 g) all-purpose flour
• ¼ cup (25 g) natural cocoa powder
• ¾ teaspoon baking soda
• ½ teaspoon instant coffee (optional)
• ¼ teaspoon salt
• 1 cup (170 g) semisweet chocolate chips (plus additional for topping, if desired)

Cheesecake Filling:

• 8 oz (226 g) cream cheese (softened)
• 5 Tablespoons (63 g) granulated sugar
• 2 Tablespoons sour cream
• 1 large egg (lightly beaten)
• ¼ teaspoon vanilla extract

Instructions:

1. Preheat oven to 350F (175C) and line a 12-count muffin tin with paper liners.
2. In a large bowl, whisk together oil, sugar, buttermilk, egg, vanilla extract, and sour cream until well-combined.
3. In a separate bowl, whisk together flour, cocoa powder, baking soda, instant coffee (if using), and salt.
4. Add the flour mixture to the wet ingredients and use a spoon or spatula to fold together until just barely combined.
5. Add chocolate chips and gently stir until they are incorporated into the batter.
6. Set batter aside and prepare cheesecake filling.
7. In a large, clean bowl, stir together cream cheese and sugar until smooth and creamy.
8. Add sour cream and vanilla extract and stir until well-combined, then finally stir in the egg until incorporated.
9. To assemble muffins, scoop chocolate batter into prepared muffin tin, filling each paper liners halfway full.
10. Use a spoon to make a crater in the center of each muffin.
11. Scoop a heaping tablespoon of cheesecake filling into the center of each muffin.
12. Portion a small amount of remaining chocolate batter over the top of the cheesecake layer and use a toothpick to swirl the batters together.
13. If desired, sprinkle tops with additional chocolate chips.
14. Bake for 22-25 minutes or until muffins are baked through.
15. Allow muffins to cool in tin for 10-15 minutes before removing.

Notes:

• Muffins may be enjoyed still warm or cold.
• Store in an airtight container in the refrigerator for up to 5 days.

Optional:

• For a richer chocolate flavor, use dark cocoa powder.
• To add a hint of coffee flavor, add 1 teaspoon of instant coffee to the dry ingredients.
• For a fun twist, add 1/2 cup of your favorite chopped nuts or dried fruit to the batter.
• To make mini muffins, reduce the baking time to 18-20 minutes.
• To make jumbo muffins, increase the baking time to 28-30 minutes.