Cheesecake Filled Chocolate Muffins
Apr
These pretty muffins are an explosion of different flavors!
In a mixer, combine cream cheese, sugar, eggs, and salt until smooth and creamy. Set aside.
Preheat oven to 350 degrees F. Line 16 muffin cups with paper muffin cups.
In a double boiler, melt the chocolate with 1/4 cup of the milk. Stir together flour, baking soda, sugar, and salt. Set aside.
In the bowl of an electric mixer, using the paddle attachment, combine oil, sugar, egg, and vanilla and stir in the melted chocolate. Slowly add the flour mixture, alternating with the remaining milk. Mix until just combined.
Spoon half of the batter into the prepared muffin pans. Spoon one heaping tablespoon of cheese cake filling over batter. Top each with remaining muffin batter. If you prefer, you can fill the cups with batter 3/4 of the way. Place the filling in a piping bag and squeeze cheesecake filling into the center of each muffin cup.
Bake 25 to 30 Minutes or until a cake tester inserted into the cake part of the muffin comes out clean. Remove from oven and cool a few minutes. Remove muffins from pan to cool completely.
Most muffins can easily be altered to lower fat. Just substitute each whole egg for 2 egg whites and half the oil or butter for applesauce. Bake as directed and store airtight.
Happy baking!