This week’s recipe looked perfect just how it was. I didn’t want to change anything. A batter made of two parts chocolate, one part cream cheese, all swirled together and then topped with a chocolate chip streusel? This muffin sounded like a treat for the eyes as well as the tastebuds.
I really wanted to know what they tasted like, especially after learning that cream cheese was getting involved. [Heavens part. Enter heavenly choir.]
A beautiful, bright morning for muffins.
In any case, I am happy to report that this muffin is the perfect balance between muffin and cupcake: Sweet, but not too sweet. A treat without feeling like you’re completely over-indulging. Just perfect.
Marble Streusel Muffins
from Recipe Digest
1/3 cup packed brown sugar
1/4 cup flour
1/4 tsp ground cinnamon
2 Tbsp butter
1/4 cup chocolate chips
2 cups all purpose flour
3/4 cup sugar
1 tsp baking soda
1/2 tsp salt
3 Tbsp unsweetened cocoa powder
110 g cream cheese
1/2 cup water
1/3 cup vegetable oil (I didn’t have any, so I used coconut oil)
1 tsp vanilla extract
– Combine the sugar, cinnamon and flour.
– Add the butter and work it with your finger tips until the mixture is crumbly and then stir in the chocolate chips.
– Preheat the oven to 350F.
– Line a 12 pan muffin tin.
– Combine flour, sugar, baking soda and salt in a bowl.
– Remove half a cup of the flour mixture and set aside.
– Add cocoa powder in the remaining (first) mixture.
– Beat cream cheese, 1 egg and the reserved 1/2 cup of flour.
– In a third bowl, combine the egg, water, vanilla extract and oil.
– Add it to the cocoa mixture. Gently mix until incorporated.
– Spoon the batters side by side equally in the muffin cups. (I swirled the batter around a little with a knife.)
– Sprinkle the streusel on top and bake for 20 – 25 mins.