Double Chocolate Cheesecake Muffins – Rich, chocolate muffins with a layer of sweetened cream cheese for a light and tender breakfast or even dessert.
1/2 cup butter, at room temperature
2/3 cup brown sugar
1 large egg
2 tsp vanilla extract
2/3 cup sour cream
1 tsp ground cinnmon
2 tsp baking powder
1 tsp baking soda
1 tsp salt
1/2 cup unsweetened cocoa powder
2 cups all-purpose flour
2/3 cup milk
1 cup mini chocolate chips
1 package (8 oz) cream cheese, softened
1/2 cup sugar
1 large egg
1/4 cup mini chocolate chips
TO MAKE THE MUFFINS
Preheat oven to 400 degrees. Line a cupcake pans with paper liners.
In a separate bowl whisk together flour, cocoa powder, salt, baking powder, baking soda and cinnamon. Set aside
Beat brown sugar and butter together until creamy. Add egg, vanilla and sour cream. Beat until smooth.
Slowly add the flour mixture and the milk to the butter mixer, alternating between the two.
Fold in chocolate chips. Set aside
TO MAKE THE CHEESECAKE LAYER
Beat cream cheese until creamy. Add sugar and beat until smooth.
Add egg and beat until fully incorporated. Do not over mix.
Place a spoonful of the muffin batter into the bottom of each liner. Top with cheesecake layer. Top with the remaining batter.
Sprinkle the tops of each muffin with the remaining 1/4 cup of chocolate chips.
Bake for 16-18 minutes until a tester comes out mostly clean.
Remove from oven and let cook for 5 minutes before removing to a wire rack to cool completely.