It's January. It's cold. It's depressing. Yes, those three little words kind of sum up today. Just getting back into the routine of life after the long Christmas break. So far, blah. I am not one for wishing away time but I really do want to fast forward, just a bit.
In the meantime, today I am taking comfort in these chocolate cheesecake muffins. In a word, OMG. That's a word right? If you love chocolate & cheesecake, these will probably become a new favourite. I am trying to resist not eating all of them. January just got better.
I know I have talked about cheesecake so many times and how much I dearly love it. My favourite all time cheesecake has to be the good ol' trusty New York style cheesecake. Hands down the best cheesecake, ever. Yes, ever. But every now and again I stray off the beaten path to new ventures and other cheesecakes. Sorry New York. I don't have a second best, just possibly all of them or anything that contains cream cheese for that matter.
Here's a little look inside and the deliciousness that is the cream cheese muffin! Unlike other muffins, these don't get the height and fluffiness that you easily associate with muffins. The bottom half is dense and delicious like a brownie and the top creamy and airy like a cheesecake. Combination perfection.
Oh, please ignore the fingers!!!
When these are baking they will rise above the pan and start to get some pretty good height, but they will collapse when you take them out of the oven. No, you haven't done anything wrong, that is how they are supposed to turn out. If you look below, you will notice the tops are slightly sunken and crinkled. All in the art that is the cream cheese muffin my friends.
Go ahead and make this blah January day just a bit brighter with some tasty muffins, a cup of tea, and a good book. Enjoy!
Chocolate Cheesecake Muffins
Makes 12 / Prep time: 10 minutes / Bake time: 25 minutes
1/2 Cup/114 grams of butter
4 Ounces dark unsweetened or bitter sweet chocolate, roughly chopped
1 Cup/200 grams of white sugar
1 Teaspoon of vanilla extract
2 Large eggs
1/2 Cup/60 grams plain flour
Pinch of salt
Cream Cheese Layer:
8 Ounces of cream cheese, full fat kind
1/3 Cup/65 grams of white sugar
Dash of vanilla extract
1 Large Egg
Preheat your oven to 325 degrees F. Line 12 muffin trays with paper liners.
In a stainless steel saucepan set over simmering water, add the butter and chocolate. Stir until it has completely melted and it of smooth consistency. Remove from heat and whisk in the eggs one at a time. Then add the sugar and vanilla and continue to whisk until smooth. Add the flour and salt and stir long enough until there are no lumps.
In a medium mixing bowl, add the cream cheese and beat on high speed until smooth. Now add the egg, sugar, and vanilla. Continue to mix this on high speed until a smooth consistency forms. Set aside.
Pour the brownie batter evenly between the 12 muffins reserving about a 1/4 cup. Next, pour the cream cheese mixture on the top and make sure the brownie layer is completely covered. Once you have done this, place a spoonful of the brownie batter over each muffin. With a sharp knife you want to swirl the brownie layer that is on top into the cream cheese mixture.
Bake the muffins for about 25 minutes or until a toothpick comes out with a few crumbs on it. Remove from oven when done and place on a wire rack to cool.
Click the downloadable link below to print recipe!
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Hello and thanks for stopping by. I'm Julia and I have a passion for wholesome fresh food. Here you can find what's cooking in my Spanish kitchen, with inspiration from my Newfoundland roots!
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