Chocolate Cream Cheese Muffins
Soft keto
chocolate muffins with a sugar-free cheesecake center. Just like a bakery but
so much healthier. Make your keto mornings fun again.
INGREDIENTS
FOR THE
MUFFINS
- 1 large egg
- 1 teaspooon salt
- 2 teaspoons vanilla extract
- 1/2 cup (1 stick) unsalted butter, at room temperature
- 1 teaspoon baking soda
- 2/3 cup packed brown sugar
- 2/3 cup sour cream
- 2 cups all-purpose flour -
- 1 cup mini chocolate chips
- 1 teaspoon ground cinnamon
- 2 teaspoons baking powder
- 2/3 cup milk
- 1/2 cup unsweetened cocoa powder
FOR THE
CHEESECAKE
- 1 large egg
- 1/4 cup granulated sugar
- 1 (8-ounce) package cream cheese, at room temperature
FOR THE
TOPPING
- 1/4 cup mini chocolate chips
INSTRUCTIONS
First, preheat
the oven to 400 ° F. Line a 12-well cupcake pan with paper linings. Line eight
wells with a second cupcake pan with liners.
For muffins:
Beat butter
and brown sugar until creamy. Add the egg, vanilla and sour cream and beat
until smooth.
Combine
cinnamon, baking powder, baking soda, salt, cocoa powder and flour in a bowl.
Slowly add the dry mixture and milk to the butter mixture, alternating between
the two.
Incorporate
the mini chocolate chips by hand. Set the dough aside.
For the
cheesecake:
First, beat
the cream cheese until creamy. Add granulated sugar and beat until smooth.
Then, add
the egg and beat until completely incorporated. Do not beat the dough too much.
Place a
spoonful of muffin batter at the bottom of each cupcake pan.
Distribute the
cheesecake evenly over the top of the dough in the linings.
Top each liner with
the rest of the muffin batter.
For the
filling:
Sprinkle the
top of the muffins with the mini chocolate chips.
Bake the
muffins for 16 to 18 minutes. Remove the pan from the oven and let the muffins
cool in the pan for 5 minutes, then gently remove them from the pan and place
on a wire rack to cool them completely. Happy Cooking Time.
