Chocolate Cheesecake Muffins

Submitted by: jej
Last Updated: 3/11/2005

This recipe was chosen as one of "...the best from 2002" in the Milwaukee Journal Sentinel Foods section.

I haven't made them yet, but have been keeping the recipe for our next Chocolate Fest at Church. If they turn out to be horrible, I'll delete them. If YOU make them and think they're horrible, PLEASE let me know and I'll delete them even sooner.

1 1/4 c. flour
1 c. sugar (divided)
1/3 c. unsweetened cocoa powder
1/2 tsp. baking soda
1/4 tsp. salt
2/3 c. buttermilk
1/4 c. vegetable oil (canola)
1/4 c. (1/2 stick) butter, melted and cooled
2 eggs (divided)
1 1/8 tsp. vanila (divided)
1/3 c. chocolate chips
2 pkgs (3 oz. each) cream cheese (room temp.)
1/4 c. slivered almonds

1. Preheat oven to 375ýF. Grease 12 muffin cups.

2. In large bowl, stir together flour, 3/4 c. sugar, cocoa, baking soda and salt.

3. In another bowl, stir together buttermilk, oil, melted butter, 1 egg that has been beaten and 1 tsp. vanilla.

4. Make well in center of dry ingredients and add buttermilk mixture; stir just to combine. Stir in chocolate chips.

5. Spoon batter into prepared muffin cups.

6. In medium bowl, make topping by combining cream cheese, remaining 1/4 c. sugar, remaining egg (lightly beaten) and remaining 1/8 tsp. vanilla. Stir in almonds.

7. Spoon mixture over chocolate batter in muffin cups and swirl slightly with knife.

8. Bake 20 to 25 minutes or until toothpick inserted into center comes out clean.

9. Remove from oven and cool 5 minutes, then serve.

10. Makes 12 muffins.