I like these muffins, don’t love them, but they’re pretty good. They’re intensely chocolate, with a hit from a generous amount of chocolate chunks in the batter. I’d almost venture to call these a cupcake. They’re close, but don’t have the fuss of needing frosting.
There’s a surprise inside, too, which I think is the best part – a cheesecake filling. The filling is also spiked, with chunks of milk chocolate that add melty, creamy bits to the dense cream cheese.
My muffins turned out fine, other than a few of them cratering on top. And I think I used too much filling in them, because I had enough for a dozen muffins, but then I still had enough chocolate batter for six more straight chocolate muffins. No matter, the chocolate ones are good too – especially when, as suggested in the recipe headnote, they’re sliced and lightly toasted.
For the recipe and to see how the other Baked Sunday Mornings bakers fared, head over to Baked Sunday Mornings.
- Chocolate Cheesecake Muffins (Baked Elements, p. 164)