Chocolate Cream Cheese Muffins- This easy muffin recipe gets two thumbs up from me because it hardly takes any time to bake them. The muffins are soft and moist, and the pools of melted chocolate chips make them extra indulgent. The tangy touch of cream cheese and Greek yogurt strikes the right notes in every way.
Prep Time20 minutesmins
Cook Time25 minutesmins
Course: Dessert, Snack
Servings: 12muffins
Calories:
Author: Natasha Minocha
Ingredients
Chocolate Muffins
300gms ( 1 1/4 cup) Milk, room temperature
1tbspVinegar
240gms ( 1 3/4 cups)All-purpose flour
30gms ( 1/3 cup)Cocoa powder
2.5tspBaking powder
1/2tspBaking soda
1/8tspSalt
125gms ( 1/2 cup) Sugar
120gms ( 1/2 cup) Coconut oilYou can use any oil you prefer
2tspVanilla extract
90gms ( 1/2 cup)Dark chocolate chips
Cream Cheese Batter
130gms ( 3/4 cup) Cream cheese, room temperature
3tbsGreek yogurt, plain
3tbsIcing sugar
2tspAll-purpose flour
1/2tspVanilla extract
Instructions
Chocolate Muffins
Preheat your oven to 180C. Grease and flour a muffin tray or line it with paper baking cups.
Combine the milk and vinegar in a small bowl. Keep aside for 5 minutes.
In a large bowl, mix together the flour, cocoa powder, baking powder, baking soda, and salt.
Whisk in the sugar.
Into the milk- vinegar mixture, add in the oil, and vanilla extract.
Pour over the dry ingredients and mix well. Gently fold in the chocolate chips.
Spoon the batter into the prepared muffin cups dividing the batter evenly and filling about 2/3 full. There should be some chocolate batter left over.
Add a tablespoon or 2 of the cheesecake mixture.
Top each muffin with the remaining chocolate batter and lightly swirl the batters, using a toothpick or a knife.
Add some more chocolate chips on top, this is optional.
Bake for about 25-26 minutes or until a skewer inserted in the center comes out clean or with a few moist crumbs, not wet batter.
Let them cool for about 10 minutes, so the cream cheese filling has time to set. Then turn over a wire rack. Serve them warm or cooled to room temperature. Enjoy!
Store the leftovers in an air-tight container in the refrigerator.
cream Cheese Batter
Beat the cream cheese with the Greek yogurt, flour, icing sugar, and vanilla extract until smooth and creamy.