Double Chocolate Cheesecake Muffins

 

Ingredients:

Muffins

• 1/2 cup unsalted butter, softened at room temperature
• 2/3 cup packed light brown sugar
• 1 large egg
• 2 teaspoons vanilla extract
• 2/3 cup sour cream
• 1 teaspoon ground cinnamon
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1/2 cup unsweetened cocoa powder
• 2 cups all-purpose flour
• 2/3 cup whole milk
• 1 cup semisweet or bittersweet mini chocolate chips

Cheesecake Layer

• 1 (8-ounce) package cream cheese, softened at room temperature
• 1/2 cup granulated sugar
• 1 large egg

Topping

• 1/4 cup semisweet or bittersweet mini chocolate chips

Instructions:

Muffins

1. Preheat oven to 400°F (200°C). Line 20 muffin cups with paper liners.
2. In a medium bowl, whisk together the flour, cocoa powder, salt, baking powder, baking soda, and cinnamon.
3. In a large bowl, cream together the butter and brown sugar until light and fluffy. Beat in the egg and vanilla extract until combined.
4. Add the sour cream and beat until smooth.
5. Alternately add the dry ingredients and milk to the wet ingredients, beating until just combined. Fold in the chocolate chips.
6. Fill each muffin cup about 2/3 full with batter.

Cheesecake Layer

1. In a small bowl, beat together the cream cheese and sugar until smooth. Beat in the egg until just combined.

Assembly

1. Top each muffin cup with a dollop of the cheesecake layer.
2. Spoon the remaining muffin batter over the cheesecake layer, filling each cup to the top.
3. Sprinkle the tops of the muffins with the remaining chocolate chips.
4. Bake for 16-18 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
5. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Safety guidelines:

• Be careful not to overmix the muffin batter, as this can make the muffins tough.
• Be sure to bake the muffins until a toothpick inserted into the center comes out clean, to avoid food poisoning.
• Let the muffins cool completely before storing them in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 1 week.