I've always had an obsession with chocolate cheese muffins. There's just something about the fluffy chocolate cupcake mixed with dollops of sweet cheese filling and the surprise bites of chocolate chips. Sounds good, no? I'm really excited to share this recipe with you in honor of Shavuos this week. Enjoy it paired with an iced or hot coffee as you soak in a few quiet minutes with your magazine.
What do I need to make chocolate cheese muffins:
Muffins:
- All-purpose flour
- Sugar
- Unsweetened cocoa powder
- Baking soda
- Salt
- Water- Because water contains no fat, it allows the natural flavors of the cheesecake to shine while producing a lighter, fluffier crumb compared to heavier liquids like whole milk.
- Neutral oil
- White vinegar- you might not have seen vinegar in a baking recipe before but it's definitely a little secret ingredient. Vinegar helps baked goods rise and create an airy texture by reacting with baking soda. It also helps in creating a tender and moist crumb because the acidity of vinegar interferes with gluten development.
- Vanilla extract
Cheesecake swirl:
- Cream cheese softened to room temperature- softened cream cheese incorporates smoothly into batter so there's no lumps!
- Egg
- Sugar
- Mini chocolate chips- you could use regular but I think that mini is a much better balance.
Directions:
- Prepare a cupcake tin with liners and set aside.
- Whisk together flour, 1 cup sugar, cocoa, baking soda, and salt in a large bowl. Make a well in the center of the flour mixture.
- Blend water, oil, vinegar and vanilla and pour into the well of the dry ingredients. Whisk until smooth and spoon into the cupcake tins.
- Beat cream cheese, ⅓ cup sugar, and egg with an electric mixer. Stir in the chocolate chips. Spoon on top of the cupcakes.
- Bake for 20-25 minutes until a toothpick comes out clean.
Storing:
It's best to store the chocolate cheese muffins in the fridge because of the cream cheese filling. They will remain fresh there for up to 5 days. For longer storage, freeze in an airtight container or Ziplock bag for up to 3 months.
more dairy baked goods
Raspberry cheesecake crumble bars
Chocolate cheese muffins
Fluffy chocolate cheese muffins with a rich cream cheese swirl baked into the center. soft, not too sweet, and perfect with coffee!
Ingredients
Method
- Prepare a cupcake tin with liners and set aside.
- Whisk together flour, 1 cup sugar, cocoa, baking soda, and salt in a large bowl. Make a well in the center of the flour mixture.
- Blend water, oil, vinegar and vanilla and pour into the well of the dry ingredients. Whisk until smooth and spoon into the cupcake tins.
- Beat cream cheese, ⅓ cup sugar, and egg with an electric mixer. Stir in the chocolate chips. Spoon on top of the cupcakes.
- Bake for 20-25 minutes until a toothpick comes out clean.
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