CHOCOLATE CHEESECAKE MUFFINS
A Canadian friend gave me this recipe a few years ago...if you like chocolate and cheesecakes, this ones for you.
Provided by Evie3234
Categories Quick Breads
Time 35m
Yield 8 muffins, 8 serving(s)
Number Of Ingredients 10
Steps:
- In a small bowl, beat cream cheese and 2 Tbsp sugar until light and fluffy.
- Set aside.
- In a large bowl, stir together flour,1/2 cup sugar, cocoa, baking powder and salt.
- Make a well in centre of dry ingredients.
- Combine egg, milk and oil.
- Add all at once to dry ingredients stirring just until moistened.
- (batter should be lumpy) Spoon about 2 Tbsp of batter into each greased muffin tray.
- Drop 1 tsp of cream cheese mixture on top and then more of the chocolate batter.
- Bake 375F degrees for 20 minutes.
LOW-FAT CHOCOLATE CHEESECAKE MUFFINS
Taste like Twinkies... with less sugar! the secret is replacing some cream cheese by light Ricotta cheese.
Provided by Redsie
Categories Quick Breads
Time 35m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven to 350°F Spray a 12-cup muffin pan with vegetable spray.
- In a large bowl, combine sugar, cocoa, yogurt, oil, vanilla and egg.
- In another bowl, stir together flour and baking powder. Stir the mixture into the cocoa mixture just until everything is combined. Divide half of the batter among the prepared muffin cups.
- In a food processor or using electric beaters, beat cream cheese, ricotta cheese and icing sugar until the mixture is smooth. Divide the cheese among the muffin cups. Top with the remaining batter.
- Bake for 20 to 25 minutes or until a tester inserted into the middle of a muffin comes out dry.
Nutrition Facts : Calories 196, Fat 7.7, SaturatedFat 2.4, Cholesterol 25.9, Sodium 90.8, Carbohydrate 29.2, Fiber 1, Sugar 21.5, Protein 4.1
CHOCOLATE CHEESECAKE MUFFINS
Make and share this Chocolate Cheesecake Muffins recipe from Food.com.
Provided by Lvs2Cook
Categories Quick Breads
Time 35m
Yield 6 large muffins
Number Of Ingredients 12
Steps:
- Mix together the flour, sugar, baking powder, and cocoa powder in large bowl, set aside.
- Preheat oven to 350ºF; grease muffin tins.
- In small bowl, make filling: beat together cream cheese, powdered sugar, almond extract and cornstarch until uniformly fluffy - set aside.
- In separate bowl, beat together milk, egg, oil and extract.
- Add milk mix to flour mix. Mix just until you no longer see any dry bits in the batter.
- Fill the bottoms of muffin cups with approximately 2 Tablespoons batter (about 1/3 full). Dab a spoonful of cream cheese filling in middle of each muffin cup, making sure filling isn't touching any of the sides. Cover up cream cheese with rest of batter, filling muffin cups until they are 3/4 full. Work as quickly as you can, so cream cheese doesn't sink to bottom.
- Bake for 15-20 minutes.
Nutrition Facts : Calories 347.7, Fat 17.9, SaturatedFat 6.4, Cholesterol 58.9, Sodium 200, Carbohydrate 42.7, Fiber 1.8, Sugar 21.9, Protein 6
DOUBLE CHOCOLATE MUFFINS (LOW-FAT)
These low-fat muffins are so good. They have a great texture and good chocolate flavor, especially considering that they are so much healthier than the regular version. This recipe is from a book called Gloria's Gourmet Low-Fat Muffins.
Provided by Chris from Kansas
Categories Quick Breads
Time 30m
Yield 12 muffins
Number Of Ingredients 12
Steps:
- Preheat the oven to 400.
- Sift the dry ingredients together in a large bowl.
- Add the chocolate chips and stir to combine.
- Whisk the wet ingredients in a medium bowl.
- Pour into the dry mixture.
- Stir just until mixed.
- Do not overstir.
- Spoon the batter into a greased or papered muffin tin.
- Fill each cup nearly to the top.
- Bake for 15 to 20 minutes.
- Cool the muffins at least 10 minutes before removing from the tin.
LOW-FAT CHOCOLATE MUFFINS
Make and share this Low-Fat Chocolate Muffins recipe from Food.com.
Provided by Redsie
Categories Quick Breads
Time 25m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 10
Steps:
- In a bowl, combine the first six ingredients.
- Stir in yogurt, milk and vanilla just until moistened.
- Coat muffin cups with nonstick cooking spray; fill two-thirds full.
- Bake at 400 degrees for 15-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack; dust with confectioners' sugar if desired.
Nutrition Facts : Calories 115, Fat 0.4, SaturatedFat 0.2, Cholesterol 0.3, Sodium 270.1, Carbohydrate 26.3, Fiber 1, Sugar 13.3, Protein 2.4
LOW-FAT CHOCOLATE MUFFINS
"The men in my house don't like low-fat foods," pens Mona Kruse of Milan, Illinois. "But I always keep these muffins in the freezer because the guys can't seem to get enough of them."
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 1 dozen.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the first six ingredients. Stir in the yogurt, milk and vanilla just until moistened. Coat muffin cups with cooking spray; fill two-thirds full. , Bake at 400° for 15-20 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack; sprinkle with confectioners' sugar if desired.
Nutrition Facts : Calories 128 calories, Fat 0 fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 258mg sodium, Carbohydrate 29g carbohydrate, Fiber 1g fiber), Protein 3g protein.
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