A Bake in the Life: Chocolate Marbled Cheesecake Muffins

Cake tends not to last very long in my house, so I am always looking out for quick and delicious recipes that are easy to eat or pack for lunches at work. This basic chocolate muffin recipe is one of my favourites and muffins are the perfect portable cake! The addition of bicarbonate of soda gives them a light texture, and the simple recipe means you can adapt the muffins according to your own tastes πŸ™‚ I chose to combine the original chocolate muffin with a cream cheese marbled filing along with white chocolate chips to create these Chocolate Marbled Cheesecake Muffins.

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Chocolate Marbled Cheesecake Muffins

You will need:

9 oz/255g Self Raising Flour

Β½ Tsp Bicarbonate of Soda

Β½ Tsp Salt

5 oz/ 150g Caster Sugar

3 Tbsps Cocoa Powder

1 Egg

8 fl oz/ 240ml Milk

1 Tsp Vanilla Extract

3 fl oz/ 90ml Vegetable Oil

3 oz/85g White Chocolate Chips

4 oz/110g Cream Cheese

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Let’s get started!

  • Preheat your oven to Gas Mark 5/190ΒΊC/375ΒΊF and line a 12 cup muffin tin with paper cases.
  • Begin by combining cream cheese and 3 tbsps of caster sugar together in a bowl, set aside.

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  • In a large bowl sift together flour, bicarbonate of soda, salt, sugar and cocoa powder, add the chocolate chips.

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  • Beat together the egg, milk, vegetable and vanilla in a measuring jug.
  • Pour all the wet ingredients into the dry and stir until combined.

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  • Fill up each muffin case about half full with batter, drop about a teaspoon of the cream cheese/caster sugar filling on top and then finish with the remaining chocolate batter.

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  • Bake for 20-25 minutes until well risen and the tops spring back to the touch.
  • Allow to cool in the tin for 5 minutes then remove and cool completely on a wire rack.
  • You are all done! πŸ™‚August 2014 056

I’m really pleased with how these muffins turned out! The light chocolate is complemented well with the soft cream cheese and sweet white chocolate. When you break open the muffin, the beautiful marbled layers become visible as do the chocolate chips. While the bicarbonate keeps the muffins light and airy, the cream cheese ensures they stay moist and moreish. If you like you could top them with a matching cream cheese frosting, however this could be a little messy so you could always just use a light dusting of icing sugar πŸ™‚

A Bake in the Life…

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