Chocolate Cheesecake Muffins

No, its not Thursday. I decided to post this on Wednesday this week. I figured everyone would be so busy on Thanksgiving either eating or preparing or both and then of coarse there is shopping on Friday that there would be no time to read blogs or looks through a ton of Facebook posts.

I cannot believe I have never posted this recipe. I make it a lot and it is always a hit. In fact,  I always get asked for the recipe which is why I probably thought it was already posted to my blog.  The recipe is on our website under “whats for breakfast”, but this is so good, I have to post it here as well. I really enjoy this one and try to make an extra one for myself since they are so tasty right out of the oven.

Chocolate Cheesecake Muffins – 6 Jumbo Muffins

1 C Flour, ½ C Sugar, 3 TBSP Unsweetened Cocoa, 2 tsp. Baking Powder, ½ tsp. Salt, ½ C Chocolate Chips, 1 Egg beaten, ¾ C Milk, 1/3 C Canola Oil, 4oz. Cream Cheese, and  2 TBSP Sugar

Preheat oven 375 degrees.

Mix all the dry ingredients and chips if using in a bowl.

Mix egg, milk and oil in separate bowl.

In a small bowl, blend cream cheese and ½ C sugar until fluffy.

Make a well in the center of dry ingredients. Add wet ingredients all at once to dry mixture, stirring until moistened.  Batter should be a little lumpy.

Fill Muffin Cups with 3 TBSP batter, then 1tsp. cream cheese mixture and top with 2 TBSP batter.

Bake 20 minutes and sprinkle with powdered sugar when done.