Chocolate Chip Cheesecake Topped Chocolate Muffins
By Lizzie on March 13, 2017
Chocolate chip cheesecake topped chocolate muffins….whew..that was a mouthful!! I just couldn’t figure out a shorter title for these wonderfully rich and delicious treats!! My friend Nancy, who owns foodlyn.com has been telling me about these amazing extracts made by ballard-extracts.com She told me last week that she was sending me a box of them, so I was anxiously awaiting them to start my baking. I was so excited when they showed up today, that I immediately started working on a new recipe!! These extracts come in such great flavors, are organic, small batch and are all handmade!! I love the idea of supporting products that are not only good for you, but they are good for the environment too!! I wanted to create something that would highlight the chocolate and vanilla extracts, so I came up with these scrumptious muffins. It was still early enough to be thinking about breakfast and how much I love sweet things in the morning…so these yummy breakfast treats were born!! They are easy to whip up, impressive looking, and so tasty 🙂 Having different sized ice cream scoops are important tools for recipes like this one, and they really are essential as a baker!! Also, make sure all of your cold ingredients come to room temperature when you are ready to bake, as it really makes a difference in the outcome of your muffins.
Gather all of your ingredients together before you begin.
You can mix the muffin ingredients by hand!
Whip the cheesecake topping in your stand or hand mixer until smooth and creamy.
Scoop the batter into your muffin cups with a larger ice cream scoop.
Use a smaller scoop for the cheesecake topping.
Sprinkle dark, milk, semi sweet or a combination of all three chips on top of the cheesecake topping.
Cool them completely in the pan.
Make sure not to over bake them or they will be dry.
Too beautiful to stop taking pictures!
I shoved this one in my mouth right after I snapped this photo 🙂
The recipe makes a dozen large muffins.
Chocolate Chip Cheesecake Topped Chocolate Muffins
Makes: One dozen large muffins Prep time: 25 minutes Bake time: 15 to 20 minutes
Ingredients
1 and 3/4 cups all purpose flour
1 cup granulated sugar
1/2 cup best quality cocoa powder
1/4 teaspoon fresh baking soda
2 teaspoons fresh baking powder
1/4 teaspoon salt
1/2 teaspoon chocolate extract, (I used Ballard Extracts)
1/2 teaspoon vanilla, ( I used Ballard Extracts )
1 cup whole buttermilk
2 large eggs at room temperature
1/2 cup unsalted melted butter
1 cup semi sweet chocolate chips, ( I used Ghiradelli)
Cheesecake topping
8 ounces room temperature cream cheese
1 large egg at room temperature
1/4 cup granulated sugar
1 cup semi sweet, dark, or milk chocolate chocolate chips
Directions
Preheat your oven to 350 degrees. Place 12 larger cupcake liners in your muffin tins. (The muffins are large, so you don’t want to use a small liner or a smaller pan.) In a large bowl, whisk together the flour, sugar, salt, baking powder, baking soda, and cocoa and set aside. Melt the butter in a microwave safe bowl and cool for a minute. Add the buttermilk, eggs and extracts to the butter and whisk together. Add the liquid ingredients to the flour mixture and whisk just until combined. Fold in the cup of chocolate chips. With your large ice cream scoop, place one scoop of batter in each liner. Prepare the cheesecake topping.
Cheesecake topping
In the bowl of a stand mixer, or using a hand mixer, whip the softened cream cheese and sugar until combined. Add the egg and whip until blended and smooth.
Using a small ice cream scoop or heaping tablespoon, place the cream cheese mixture on top of each muffin cup filled with batter. Smooth it out with the back of a spoon and evenly sprinkle the other cup of chocolate chips on top. I gently press the chips into the batter so they don’t fall off the top when they puff up.
Place the muffin tin on a baking sheet in case some of the batter spills out. These are really big, so they will bake up high and bit over the pan. I use a convection oven, so my baking time is shorter, but you will need to check these after baking for about 15 minutes. The cheesecake topping should be done but not brown. If you touch the top at 15 minutes, and it springs back, they are done. They will continue to bake in the pan after you take them out of the oven. When they are cool enough to handle, place them on a baking rack. Store them in an airtight container for only a few days.
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