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Use shiny muffin pans for golden and
tender muffin crusts.
For nicely shaped muffins with rounded tops and no edges with ledges, most
recipes have you grease only the bottoms of the muffin cups.
For easy baking and easy cleanup, use paper baking cups.
Measure with care. If you don't, a coarse or crumbly texture and dryness can be
the result.
The batter should be lumpy after you stir the dry ingredients into the wet
ingredients. If you mix the batter too much, muffins can be tough with "peaked"
tops and holes or tunnels inside. |
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Chocolate Cheesecake Muffins
1 1/4 C. flour
1 C. sugar (divided)
1/3 C. unsweetened cocoa powder
1/2 t. baking soda
1/4 t. salt
2/3 C. buttermilk
1/4 C. vegetable oil
1/4 C. butter, melted and cooled
2 eggs (divided)
1 1/8 t. vanilla extract (divided)
1/3 C. chocolate chips
2 packages (3 oz. each) cream cheese, room temperature
1/4 C. slivered almonds
Preheat oven to 375°F. Grease 12 muffin cups.
In large bowl, stir together flour, 3/4 cup sugar, the cocoa powder, baking soda
and salt.
In another bowl, stir together buttermilk, oil, melted butter, 1 egg that has
been beaten, and 1 teaspoon vanilla. Make well in center of dry ingredients and
add buttermilk mixture and stir just to combine. Stir in chocolate chips. Spoon
batter into prepared muffin cups.
In medium bowl, make topping by combining cream cheese, remaining 1/4 cup sugar,
remaining egg that has been lightly beaten and remaining 1/8 teaspoon vanilla.
Stir in almonds. Spoon mixture over chocolate batter in muffin cups and swirl
slightly with knife.
Bake in preheated oven 20 to 25 minutes or until toothpick inserted into center
comes out clean. Remove from oven and cool 5 minutes, then serve immediately.
Makes 12 muffins.
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