Ingredients
For the Muffin Batter:
- 1 ¾ cups all-purpose flour
- ½ cup cocoa powder
- 1 cup granulated sugar
- 2 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ¾ cup milk
- ½ cup vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
For the Cheesecake Filling:
- 8 oz cream cheese, softened
- ¼ cup granulated sugar
- 1 large egg
- ½ tsp vanilla extract
Instructions
- Preheat the Oven:
- Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease it lightly.
- Prepare the Cheesecake Filling:
- In a medium bowl, beat the cream cheese until smooth.
- Add the sugar, egg, and vanilla extract, and mix until well combined. Set aside.
- Prepare the Muffin Batter:
- In a large bowl, whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt.
- In another bowl, whisk together the milk, vegetable oil, eggs, and vanilla extract until well combined.
- Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix.
- Assemble the Muffins:
- Spoon about 2 tablespoons of muffin batter into each muffin cup.
- Add about 1 tablespoon of the cheesecake filling on top of the batter.
- Cover the cheesecake filling with another tablespoon of muffin batter.
- Bake:
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Cool and Serve:
- Allow the muffins to cool in the tin for about 10 minutes before transferring them to a wire rack to cool completely.
- Enjoy your Chocolate Cheesecake Muffins!
Feel free to add chocolate chips or a sprinkle of powdered sugar on top for an extra treat. Enjoy baking!
