Best 5 Chocolate Cheesecake Muffins Recipes

CHOCOLATE CHEESECAKE MUFFINS

Steps:

• Mix together the flour, sugar, baking powder, and cocoa powder in large bowl, set aside.
• Preheat oven to 350ºF; grease muffin tins.
• In small bowl, make filling: beat together cream cheese, powdered sugar, almond extract and cornstarch until uniformly fluffy - set aside.
• In separate bowl, beat together milk, egg, oil and extract.
• Add milk mix to flour mix. Mix just until you no longer see any dry bits in the batter.
• Fill the bottoms of muffin cups with approximately 2 Tablespoons batter (about 1/3 full). Dab a spoonful of cream cheese filling in middle of each muffin cup, making sure filling isn't touching any of the sides. Cover up cream cheese with rest of batter, filling muffin cups until they are 3/4 full. Work as quickly as you can, so cream cheese doesn't sink to bottom.
• Bake for 15-20 minutes.

CHOCOLATE CHEESECAKE MUFFINS

Steps:

• In a small bowl, beat cream cheese and 2 Tbsp sugar until light and fluffy.
• Set aside.
• In a large bowl, stir together flour,1/2 cup sugar, cocoa, baking powder and salt.
• Make a well in centre of dry ingredients.
• Combine egg, milk and oil.
• Add all at once to dry ingredients stirring just until moistened.
• (batter should be lumpy) Spoon about 2 Tbsp of batter into each greased muffin tray.
• Drop 1 tsp of cream cheese mixture on top and then more of the chocolate batter.
• Bake 375F degrees for 20 minutes.

DOUBLE CHOCOLATE CHEESECAKE MUFFINS (NEW ZEALAND)

Steps:

• Preheat oven to 190°C Beat cream cheese & 2 tbsp sugar together & set aside.
• In a lrg bowl, combine flour, chocolate chips, 1/2 cup sugar, cocoa, baking powder & salt.
• Make a well in the centre. Pour in egg, butter & milk stirring till just moist.
• Spoon some chocolate batter into ea muffin tin & drop 1 tsp of cream cheese mixture on top. Then cover w/chocolate batter.
• Bake 15-20 min till springy to touch.

CHOCOLATE CHIP CHEESECAKE MUFFINS

Steps:

• Prepare yogurt cheese: Spoon 1 1/2 cups yogurt into a strainer or sieve lined with cheesecloth or coffee filter. Place a bowl under strainer to catch liquid (whey). Cover and refrigerate 12 hours. Discard liquid.
• Preheat oven 350°F.
• Prepare topping: In medium bowl, whisk together yogurt cheese, confectioner's sugar and 1 egg until well blended. Stir in chocolate chips. Set aside.
• In large bowl, combine flour, granulated sugar, cocoa and coffee granules. In a separate medium bowl, combine remaining 3/4 cup yogurt, oil, remaining egg and vanilla. Mix well. Pour over dry ingredients and mix on low speed in electric mixer until just combined or ingredients are moistened.
• Spray 12-cup muffin tin with non-stick cooking spray or line with foil muffin cups. Spoon batter evenly into muffin cups. Make a slight indentation in each. Spoon yogurt mixture over batter, dividing evenly (It makes a tad too much topping -- I just divided it as well as I could and licked/pitched the rest :)).
• Bake 20-25 minutes or until toothpick inserted in center comes out clean. Cool on rack for 5 minutes, then remove from tins to completely cool.

LOW-FAT CHOCOLATE CHEESECAKE MUFFINS

Steps:

• Preheat the oven to 350°F Spray a 12-cup muffin pan with vegetable spray.
• In a large bowl, combine sugar, cocoa, yogurt, oil, vanilla and egg.
• In another bowl, stir together flour and baking powder. Stir the mixture into the cocoa mixture just until everything is combined. Divide half of the batter among the prepared muffin cups.
• In a food processor or using electric beaters, beat cream cheese, ricotta cheese and icing sugar until the mixture is smooth. Divide the cheese among the muffin cups. Top with the remaining batter.
• Bake for 20 to 25 minutes or until a tester inserted into the middle of a muffin comes out dry.