What could be more delicious than my black and white muffins? Warm from the oven the rich chocolate muffin filled with cheesecake is a great way to say to good morning to loved ones. You can even set them up to bake the night before to make life easier.
Sunday Morning I woke up craving chocolate, I knew I must be feeling better! I haven’t made anything for breakfast for the past few weekends so it felt good to get up with enough energy to bake. I try to find recipes that don’t take a lot of time to make, I get up earlier than Lisa and that usually gives me enough time to get something in the oven.
This morning I knew exactly what I wanted to make, years ago one company I worked for had a coffee shop and I had to officially become a Barista to oversee the operation, along with the coffee end of the operation, there were incredible baked goods daily, and one of my favorites was always a black and white muffin! Rich moist chocolate with creamy cheesecake filling….sigh
I haven’t made these in years and couldn’t find my recipe, but did find one from King Arthur’s Flour, and since that is my favorite flour, I thought I would give it a try. I have to say that I was not disappointed, the muffins were rich, moist and oh so chocolaty, the perfect base for my cheesecake filling.
I would recommend mixing the dry ingredients beforehand. In fact, make two, store them in ziplock bags, date them and then in the morning when you get up it’s almost no work at all to have freshly baked muffins! I did not add the espresso powder to the muffins because I wanted the chocolate flavor to be the focus of the muffin.
If the cream cheese filling isn’t for you, but you’d love a good chocolate muffin this recipe is for you, just add some chocolate chips and walnuts and they come out like brownie muffins. I only made half a batch of the cream cheese filling and made some smaller muffins with white chocolate chips and walnuts, they were delicious, like a cakey brownie!
More Muffin Recipes You’ll Love!
Black and White Muffins
Ingredients
Chocolate Muffin
- ⅔ cup Dutch-process cocoa
- 1 ¾ cups All-Purpose Flour
- 1 ¼ cups light brown sugar*
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ¾ teaspoon espresso powder{optional}*
- ¾ teaspoon salt
- 2 eggs
- 1 cup whole milk (8 ounces)
- 2 teaspoons vanilla
- 2 teaspoons vinegar
- ½ cup butter (1 stick) melted
Cheesecake filling
- 16 oz cream cheese
- 2 large eggs
- 1 teaspoon vanilla
- ½ cup sugar
Instructions
- Preheat the oven to 375°F.
- Line a large muffin pan with paper or use a vegetable spray to coat the cups.
- In the bowl of your mixer, whip the cream cheese until smooth.
- Add the eggs, vanilla and sugar and whip until smooth and creamy.
- Place Cheesecake filling in a pastry bag, and set aside.
- In a large mixing bowl, whisk together the cocoa, flour, sugar, baking powder, baking soda, espresso powder, salt.
- In a medium-sized mixing bowl, whisk together the eggs, milk, vanilla and vinegar.
- Add the wet ingredients, along with the melted butter, to the dry ingredients, stirring to blend; don’t over mix the muffins, its okay if there are some lumps.
- Scoop the batter into the prepared muffin tin.
- With your pastry bag full of cheesecake filling, place the tip of the pastry bag into the top of the batter and squeeze in enough to increase the volume of the muffin by about a quarter of the original size.*
- Bake the muffins for 20 to 25 minutes, or until a cake tester inserted in the center of a muffin comes out clean.
- Remove the muffins from the oven, and allow to cool on a wire rack for 10 minutes before serving.
Sherr says
Delicious! I had something like this a long time ago and it took me right back to a lovely day with friends! Thank you!
Kim - Liv Life says
Oh my goodness… cheesecake filling? You have my heart!! Glad you are feeling better.
Chef Dennis says
It such a nice combination Kim, I hope you give it a try!
Mirjana says
Very nice..i lovethem..