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Chocolate-Cherry Cheesecake Muffins




Source of Recipe


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List of Ingredients




Cheesecake Filling:
# 8 oz Neufchatel or regular cream cheese
# 1/4 cup sugar
# 1 large egg
# 1/2 tsp pure vanilla extract
# Muffin:
# 3/4 cup butter, melted and cooled
# 2 cups all-purpose flour
# 1 cup brown sugar, loosely packed
# 2 tsp baking soda
# 1/4 tsp salt
# 2/3 cup cocoa powder
# 2 large eggs
# 1/2 cup light sour cream
# 1 cup milk
# 1-1/2 tsp pure vanilla extract
# Other:
# 1/2 cup cherry preserves
# 3/4 cup chocolate chips


Recipe



Have all ingredients at room temperature before starting. In medium mixing bowl, microwave butter on high for about 45 seconds-1 minute, or till just almost melted. Set aside to cool. Preheat oven to 500 degrees F. Prepare muffin tins by greasing and flouring or spray with flour-added non-stick cooking spray. Prepare cheesecake filling. In a small bowl, whip the cream cheese and sugar till smooth and fluffy with an electric mixer. Add the egg and vanilla and just combine on low speed. Set aside. In a large mixing bowl, whisk together flour, sugar, baking soda, salt and cocoa powder. Set aside. Whisk the eggs into the now-cooled butter (it can be warm, but not hot) till smooth. Add the sour cream, milk and vanilla and whisk again till smooth. Be sure no lumps remain. Make a well in the dry ingredients and add the liquids all at once, whisking only till barely combined. It is better to underbeat muffins than to overbeat them. Batter should be lumpy. Fill each muffin cup with a little less than 1/4 cup batter, to about 3/4 height of cup, pushing the batter up the sides slightly, making a well in the center. Spoon about 1 tbsp cherry preserves in the center of each well, then top with cream cheese batter, dividing it equally among cups. Sprinkle with chocolate chips, pressing them lightly into tops of muffins and dividing equally among the cups. Place muffins in oven and immediately reduce the heat to 375 degrees F. Bake muffins for about 14-19 minutes, or till cheesecake is done and muffins are done. Cool muffins in pan for 5 minutes, then remove them to rack to finish cooling.