Cream Cheese Centered Chocolate Muffins

    Cream Cheese Centered Chocolate Muffins

    23saves
    1hr20min


    1 person made this

    About this recipe: This is not mine shamefully... A friend gave it to me some time ago and I only just got round to making it. But it is delicious even thought I had some doubts :) You will need a good muffin baking tray, with quite deep wells as this gives large muffins.

    Cöökii Zuid-Holland, Netherlands

    Ingredients
    Makes: 12 Muffins

    • 275g plain flour
    • 2 teaspoons baking powder
    • 1/2 teaspoons bicarbonate of soda
    • 3 tablespoons good quality cocoa
    • 1 egg
    • 130g caster sugar
    • 80ml neutral oil
    • 300g buttermilk
    • Filling
    • 100g cream cheese
    • 2 tablespoons caster sugar
    • 1 drop vanilla extract

    Method
    Prep:50min  ›  Cook:20min  ›  Extra time:10min cooling  ›  Ready in:1hr20min 

    1. Preheat the oven to 180 C / Gas 4 / fan-assisted 160 C.
    2. Bowl 1: Sift in the flour, and add the baking powder, bicarbonate of soda and cocoa. Mix.
    3. Bowl 2 (Large): Crack in the egg and whisk it. Add the 130g of sugar, the oil and the buttermilk and mix well.
    4. Combine bowl 1 and 2 together while mixing.
    5. Bowl 3 (filling, small): Carefully mix the cream cheese, caster sugar and vanilla.
    6. Grease the baking tray or put in baking cases (more likely to produce larger muffins).
    7. Put just over half of the muffin mixture in the moulds, add the filling (a big teaspoon for every muffin) and put the rest of the leftover mixture on top so the filling is completely surrounded.
    8. Bake in the middle of the oven for 20-25 minutes. Afterwards if you're not using baking cases, let the muffins cool for 5-10 minutes in the moulds before removing, or they fall apart!

    Other ideas

    To give it an added nut hinted flavour you can premix: 60ml neutral oil and 20ml walnut oil. (And add crushed almonds as a topping.) Personally I haven't tried it, but I have taken it on good authority from my general baking partner that it's a winner.

    Substitution

    Buttermilk! I had this trouble too, if you stock up and prepare you should be able to find it in your local supermarket. But if you work on a whim like I tend to: For each 250ml of fresh milk, add 1 tablespoon of lemon juice or white vinegar.

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    Reviews (1)

    Tatjana
    by
    0

    The muffins are really great and light and the cream cheese just gives them a little extra! But the recipe is not 100% right,as there is not enough batter to cover them after adding the cream cheese,so I had to leave most of them with the cream cheese in the centre which actually came out quite nice and they looked very attractive that way! Also it's not 50min prep time,20 min maximum! But apart from that great recipe,will definitely make them again! - 30 Jan 2011

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