Essentially, these muffins are a little bite of cheesecake encased in a cakey, soft chocolate muffin with morsels of melted chocolate chips. So good.
A few things to be aware of: (1) I first tried to make these with whole wheat flour to at least get a little nutrition in my muffins–I initially had good intentions of making these healthy. DO NOT DO IT. You won’t like them. Go with all-purpose unbleached flour. They will taste much better. (2) Whatever you do, do not over bake these! You want them moist as can be! I first over baked mine and they were awful! Keep in mind that the center is cream cheese and the muffin batter around the edges will cook quite quickly. After 20 minutes, I’d pull them out and test. Mine were done after 22 minutes. Every oven is different, so keep a watchful eye!
So, if you know what is good for you (or not good for you…..which ever way you want to look at this) you’ll jump into your kitchen and whip up a batch of these sweet little devils. They are family tested and sure to please everyone!
Double Chocolate Cream Cheese Filled Muffins
Yield 12 muffins
1/2 cup canola oil 3/4 cup granulated sugar 2 large eggs 1 teaspoon vanilla extract 1/2 cup sour cream 2 tablespoons milk 1 cup all purpose flour 1/4 cup unsweetened good quality Cocoa 1 teaspoon baking powder 1/4 teaspoon baking soda 1/4 teaspoon salt 1/2 cup semi sweet chocolate chips ------------------------ 4 oz. cream cheese, softened 2 tablespoons granulated sugar 1 tablespoon flour
powdered sugar for decoration
Preheat oven to 350 degrees. Line a muffin tin with paper liners or spray well with non stick cooking spray. Set aside.
In large bowl, whip oil, sugar, eggs, vanilla, sour cream and milk until well combined and light in color, 3 minutes or so. Fold in remaining ingredients until just combined. In small bowl, mix cream cheese, sugar and flour together until smooth. Set aside.
Scoop 1 large spoonful of muffin batter into prepared muffin tins to be 1/3 way full. Drop small spoonfuls of cream cheese mixture into middle of muffin batter (should be about 1 1/2-2 teaspoons per muffin). Scoop another large spoonful of muffin batter and pour overtop cream cheese mixture. Muffin tins should be filled 2/3-3/4 way full. Bake 20-25 minutes. Remove from oven and cool 10 minutes before removing from tins. Dust with powdered sugar if desired. Once cooled, store in air tight containers, ideally in the fridge.