Chocolate cream cheese muffins
We now easily make chocolate cream cheese muffins ourselves. The little cakes are airy, juicy and so creamy. We like this!
INGREDIENTS (for 12 muffins)
FOR THE FILLING
200 g double cream cheese
2 tbsp sugar
1 pack vanilla sugar
FOR THE DOUGH
2 eggs (size M)
170g brown sugar
100 ml neutral cooking oil (e.g. sunflower oil)
200 g sour cream
200 g wheat flour (Type 405)
2 teaspoons of baking soda
4 tbsp baking cocoa
1 pinch of salt
FOR THE GLAZE
200 g dark chocolate couverture
PREPARATION
1st step
Preheat the oven to 180 degrees top/bottom heat (fan oven: 160 degrees). Line a muffin tin (12 wells) with muffin cups. For the filling, mix cream cheese with sugar and vanilla sugar in a small bowl.
2nd step
For the dough, mix eggs with brown sugar, oil and sour cream until creamy. Mix the flour with baking powder, cocoa and salt in a bowl and add to the remaining dough. Mix everything together well.
3rd step
Pour 1 teaspoon of the dough into each mold and spread the dough slightly up the edge of the mold.
Then add 1 teaspoon of the cream cheese cream. Using a piping bag, fill the muffin cups with the remaining chocolate batter.
4th step
Smooth the dough with a teaspoon, then bake the chocolate cream cheese muffins in the preheated oven for about 25-30 minutes. Allow muffins to cool completely.
For the glaze, roughly chop the couverture and let it slowly melt over a water bath over low heat.
Spread the couverture on the chocolate muffins with cream cheese filling using a teaspoon or a pastry brush. Let the glaze set.
Our tip
Prepare the day before
You can easily prepare the chocolate muffins with cream cheese the day before.
It is best to store the cream cheese muffins with chocolate under a cake cover at room temperature so that they do not dry out.
