Chocolate Cheesecake Muffins
Source of Recipe
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List of Ingredients
3 ounces cream cheese -- softened
2 tablespoons granulated sugar
1 egg yolk
1 1/2 cups all-purpose flour
1/2 cup granulated sugar
1/4 cup unsweetened cocoa powder
2 teaspoons baking powder
1/4 teaspoon salt
1 egg
3/4 cup milk
1/4 cup cooking oil
1/2 cup chopped walnuts
2 teaspoons powdered sugar
Recipe
Grease twelve 2 1/2-inch muffin cups or line them with paper bake
cups.
Beat cream cheese, the 2 tablespoons sugar, and the egg yolk in a
small mixing bowl with an electric mixer on medium speed till
blended. Set aside.
Stir together flour, the 1/2 cup sugar, cocoa powder, baking powder,
and salt in a medium mixing bowl. Make a well in the center of the
dry ingredients; set aside.
Combine the whole egg, milk, and oil in another medium mixing bowl.
Add egg mixture all at once to dry ingredients. Stir just till
moistened (batter should be lumpy). Fold in walnuts.
Spoon half of the batter into prepared muffin cups (about 1
tablespoon in each muffin cup). Spoon about 1 1/2 teaspoons cream
cheese mixture on top of the batter in each cup. Spoon remaining
batter into muffin cups, filling each cup two-thirds full.
Bake in a 400°F oven about 20 minutes or till tops are dry. Cool in
muffin cups on a wire rack for 5 minutes. Remove muffins from muffin
cups. Sift powdered sugar over top of each muffin. Serve warm or
cool. Cover and store any leftovers in the refrigerator up to 3 days.
Makes 12.
To Make Ahead: Bake muffins as directed; cool completely. Place
muffins in a freezer container or bag, and freeze up to 3 months. To
serve, wrap the frozen muffins in foil; bake in a 300°F oven for 15
to 18 minutes or till warm.
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