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- Dish type
- Mini cakes
- Chocolate muffins
- Chocolate chip muffins
These chocolate muffins are absolutely fantastic. Enjoy with a big mug of tea or coffee.
149 people made this
IngredientsMakes: 18 - 24 muffins
- 225g cream cheese
- 1 egg
- 5 tablespoons caster sugar
- 1/8 teaspoon salt
- 170g plain chocolate chips
- 200g plain flour
- 200g caster sugar
- 4 tablespoons unsweetened cocoa powder
- 1 teaspoon bicarbonate of soda
- 1/2 teaspoon salt
- 250ml water
- 75ml vegetable oil
- 1 tablespoon distilled malt vinegar
- 1 teaspoon vanilla extract
MethodPrep:20min ›Cook:30min ›Ready in:50min
- Preheat oven to 180 C / Gas 4. Lightly butter muffin tins and set aside.
- Beat together the cream cheese, egg, sugar and salt. Stir in chocolate chips and set aside.
- In a separate bowl, sieve together the flour, sugar, cocoa, bicarbonate of soda and salt. Add the water, oil, vinegar and vanilla. Beat until well combined. Batter will be thin.
- Fill muffin tins 1/3 full with the chocolate batter. Top each one with a spoonful of cream cheese mixture.
- Bake for 30 to 35 minutes.
Reviews & ratingsAverage global rating:(144)
Reviews in English (104)
Excelent Receipe, but using a medium size muffin tin and calculating the reicipe for 20 muffins (it says 18 to 24) Iended up with cookie sized small muffins, I think this receipe should be for 12 to 18 units-03 Feb 2016
Good recipe . Thanks .-18 Oct 2015
I needed twice as much of the flour-08 Feb 2012
These strawberry muffins with smooth cream cheese filling and crunchy streusel are an easy recipe for a delicious breakfast. Soft and crunchy at the same time, these muffins are a win-win combo.
Baking with strawberries is a great way to welcome spring. These homemade strawberry cream cheese muffins would be an equally delicious dessert, snack, or breakfast treat. Make a batch of these yummy muffins, loaded with strawberries and sweet cream cheese filling and irresistibly, crumbly streusel topping, and you’ll have an easy grab-and-go breakfast, pack a few in a lunchbox and you’ll have a delicious snack later.
Packed with fresh, juicy strawberries, they are so tasty. But the best part? There’s a cheesecake surprise inside.
This small batch chocolate muffin recipe has kind of a weird back story - I worked on an oil rig before I moved to NYC. We worked night shift (7am-7pm, 21 shifts in a row), and in our little shipping container unit there was an oven we used for drying the rock samples. One night we worked out it went to a temperature that was good to bake at, and so the next day I grabbed some chocolate cupcake mix and a block of cream cheese from the supermarket, and popped together some chocolate and cream cheese muffins in our unit, and baked them in our sample oven. They were the best 3am snack I've ever had, and from then on each evening we would find something to bake in the oven. Probable giant health and safety violation? Yes. But very worth it? Also yes.
These Chocolate Cream Cheese muffins are super easy to make. You just make the muffin batter, then divide half between the cavities, shove a big piece of cream cheese into the middle, and top with the second half of the batter. So easy, and the cream cheese surprise in the middle is just so good.
How To Make Keto Chocolate Muffins
Disclosure: Some of the links below are affiliate links, meaning at no additional cost to you, I will earn a commission if you click through and make a purchase.
Keto Chocolate Cheesecake Muffins
in the pan
Making these muffins is truly a breeze, rich, and decadent. I mean what more can you really ask for in a low carb, gluten-free, sugar-free treat? There&rsquos no reason to sacrifice taste in the keto lifestyle.
Because we have a diet that consists of high fat and low carbs, all the flavor is in the fat!
To make these muffins the full recipe will be below. The short version is you&rsquoll combine all your dry ingredients, leaving out the sugar substitute, and combine them with the wet ingredients. Bake until a toothpick comes out clean and enjoy!
The flavor of these muffins is stunning and it&rsquos almost like having keto chocolate cheesecake muffins!
What You&rsquoll Need
Black Bottom Cupcakes
When I shared this recipe recently on Instagram, lots of people piped in saying they loved them, but knew them as black bottom cupcakes. I looked up a recipe, and they do look very similar. There are a few differences, including the generous amount of chocolate chips I use in my recipe. That is why we call them chocolate chip cream cheese cupcakes. But if you like black bottom cupcakes, you will love this recipe.
There are two parts to this recipe: the cream cheese filling and the cake batter. You start by scooping the chocolate cupcake batter into the liners first. Then you add a dollop of the cream cheese filling on top. Make sure to be generous with chocolate chip cream cheese mixture!
Then bake them in the oven like for about 15 – 18 minutes. No frosting required for these easy and delicious chocolate cream cheese cupcake.
Chocolate Cream Cheese Recipe
Printable Recipe Below
What you need:
1/4 c. Cocoa Powder,
1/2 c. Powdered Sugar,
1 pkg. Cream Cheese (I used Fat Free, so the calories weren’t so high)
1/4 c. mini chocolate chips
Step 1: Put your cream cheese in a bowl. Yes, I know that I have two pictured.
I was doubling it. We have seven people in our family and we like having extra. LOL
Step 2: Toss in your cocoa powder.
Step 3: Dump the powdered sugar in. If you want it sweeter, add more.
We don’t use more than the recipe calls for, but many like it sweeter.
Step 4: Put in your chocolate chips. If you want to add more, you can.
Step 5: Mix it all up well. Spread on a bagel. Enjoy!
We store ours in our refrigerator in a reused butter container for up to a week.
What temperature do you put it on I did 200C is.
What temperature do you put it on I did 200C is that right
The addition of the cream cheese choc chip.
The addition of the cream cheese & choc chip mixture on the top is brilliant, I'll definitely be using this again in the future, however the cake recipe on the bottom wasn't the best I've ever had & I'm sure it had a very bicarb taste to it. I'd use a different cake recipe in future. This made 24 decent sized muffins, great for freezing!
Preheat oven to 350°F. Line muffin pans with paper baking cups.
Stir eggs with sugar and oil, beat until creamy. Add vanilla, vinegar, baking soda, and salt. Mix in sour cream (or greek yogurt) then stir in flour. (Batter may be slightly lumpy.) Stir in chocolate chips.
Make the cream cheese filling: stir (or use a hand mixer) together cream cheese and sugar until smooth.
Fill muffin cups with about 2 tablespoons of muffin batter. Add about 1-2 teaspoons of cream cheese to the center of each muffin, then top with another 1 tablespoon of batter.
Bake for 15 to 20 minutes until a toothpick comes out clean from the center of a muffin. Cool 5 minutes in pan then remove to a rack to cool completely.
Store in an airtight container for up to 3 days or freeze for up to one month
Cream Cheese Banana Chocolate Chip Muffins Recipe
Muffins need ALL THE HEAT immediately when you put them in the oven to get the quick rise that makes muffins nice and fluffy. So don't cheat even a little bit. Make sure the oven is completely preheated before sticking that muffin pan inside.
2. Baking powder and baking soda are not the same thing.
Don't substitute one for the other. Most muffin recipes call for baking powder, a very few call for baking soda, and some call for both (like this one!). In each case, follow the recipe exactly as written without substitutions. Whether it's baking powder, baking soda, or both– messing with the rising agent in a muffin recipe is a major no-no!
3. Don't overmix.
This may be the most crucial bit of troubleshooting of all! When it comes time to combine the wet and dry ingredients use a wooden spoon, a rubber spatula, or even a fork. DO NOT use a whisk or a stand mixer, or a handheld electric mixer. This will create a dense, dry muffin.
4. Don't overbake.
This is the mistake I, personally, make the most often. If my muffins don't look as golden brown on top as I imagined they would, I always think “I'll just leave them in for 2 or 3 minutes longer.” And then BAM. They're overdone. Dry. Crumbly. Not good. You should have a basically clean toothpick test. Meaning… if it comes out with a teeny, tiny bit of batter or moist-looking crumbs… it's fine. They'll continue to bake internally for a minute or two more once you remove them from the oven. And not all muffins get brown on top, depending on which fats and proteins are used in the recipe– so don't use that as a standard of doneness.
- 2 ounces white chocolate
- 1 (8 ounce) package cream cheese, softened
- ½ cup unsalted butter, softened
- 1 teaspoon vanilla extract
- ½ teaspoon orange extract
- 4 cups confectioners' sugar
- 2 tablespoons heavy cream
- 2 eggs, lightly beaten
- 1 ⅛ cups white sugar
- ⅓ cup brown sugar
- ½ cup vegetable oil
- 1 teaspoon vanilla extract
- 2 cups shredded carrots
- ½ cup crushed pineapple
- 1 ½ cups all-purpose flour
- 1 ¼ teaspoons baking soda
- ½ teaspoon salt
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- 1 cup chopped walnuts
Preheat oven to 350 degrees F (175 degrees C). Lightly grease 12 muffin cups.
In small saucepan, melt white chocolate over low heat. Stir until smooth, and allow to cool to room temperature.
In a bowl, beat together the cream cheese and butter until smooth. Mix in white chocolate, 1 teaspoon vanilla, and orange extract. Gradually beat in the confectioners' sugar until the mixture is fluffy. Mix in heavy cream.
Beat together the eggs, white sugar, and brown sugar in a bowl, and mix in the oil and vanilla. Fold in carrots and pineapple. In a separate bowl, mix the flour, baking soda, salt, cinnamon, nutmeg, and ginger. Mix flour mixture into the carrot mixture until evenly moist. Fold in 1/2 cup walnuts. Transfer to the prepared muffin cups.
Bake 25 minutes in the preheated oven, or until a toothpick inserted in the center of a muffin comes out clean. Cool completely on wire racks before topping with the icing and sprinkling with remaining walnuts.