Description
My first ever muffin was when I was walking in 80 degrees with no food and I ate a chocolate cheesecake muffin at Rohs Cafe. That was a taste of heaven. This is my attempt at recreating it. Show some love.
How to make it
Prep
Preheat the oven to 425F. Line a muffin tin with papers.
Make the chocolate batter
In a large bowl whisk together flour, cocoa powder, baking powder, baking soda, salt, and sugar. In another bowl whisk together eggs, vegetable oil, milk, sour cream, and vanilla. Pour the wet ingredients into the dry. Fold gently until almost combined. Add chocolate chips if you want. Mix until just combined.
Make the cheesecake filling
Mix cream cheese and sugar until smooth. Add sour cream and vanilla. Mix until creamy. Add the egg and stir until smooth.
Assemble
Fill each muffin liner halfway with chocolate batter. Use a spoon to make a small crater in the center. Add a heaping spoon of cheesecake filling into the crater. Some will sit on top and that is totally fine. Add a small spoon of chocolate batter on top. Use a toothpick to swirl the chocolate and cheesecake together. You can also add extra cheesecake filling on top and swirl again for extra vibes. Sprinkle chocolate chips if you want.
Bake
Bake at 425F for 6 minutes. Reduce heat to 350F and bake for about 14 more minutes. A toothpick should come out clean or slightly gooey depending on how you like it.