Fudge Brownie Cheesecake Muffins
These muffins taste like a brownie, making them sweet and rich enough for dessert.
Ingredients
Directions
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Lightly grease thirty-six 1-3/4-inch muffin cups or line with paper bake cups; set aside.
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For topping:
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In a medium mixing bowl, beat cream cheese, granulated sugar, 1 tablespoon flour and the egg yolk with an electric mixer on medium speed until blended. Fold in chocolate pieces; set aside.
For muffin:
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In a large bowl, stir together 1-3/4 cups flour, brown sugar, cocoa powder, baking powder, cinnamon, salt and baking soda. Make a well in center of flour mixture; set aside.
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In a small bowl, combine egg, milk, oil and vanilla. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy). Fold in nuts.
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Spoon batter into prepared muffin cups, filling each two-thirds full. Spoon cream cheese topping on top of the batter in each cup. Bake in a 400 degree F oven about 12 minutes or until edge springs back when lightly touched (do not touch cream cheese topping). Cool in muffin cups on a wire rack for 5 minutes. Remove from muffin cups. Serve warm or at room temperature. Cover; store in refrigerator. Makes 36 mini-muffins.
For regular size muffins:
Lightly grease twelve 2-1/2-inch muffin cups or line with paper bake cups; set aside. Prepare batter as above and spoon into muffin cups. Bake in 400 degree F oven about 18 minutes or until edge of muffin springs back when lightly touched. Serve as above.