I’m pleased to introduce you to the most decadent muffin recipe of your life. These chocolate cheesecake muffins are made with a rich chocolate cupcake batter, filled with a luscious cheesecake filling, and punctuated with plenty of chocolate chips!
Ingredients
Chocolate Muffins
▢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, this intensifies the chocolate flavor
▢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 (I recommend brick-style full-fat cream cheese only, sometimes referred to as “Philadelphia” in countries outside the US).
▢5 Tablespoons (63 g) granulated sugar
▢2 Tablespoons sour cream
▢1 large egg lightly beaten
▢¼ teaspoon vanilla extract
Recommended Equipment
▢ Mixing bowls
▢ Muffin tin
Instructions
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