Cheesecake Chocolate Muffins

Imitation is the best form of flattery right?

Several years ago a local coffee shop used to sell a muffin very similar to these and I'd get one every time I stopped in. I'm not sure if I went for the muffin or the coffee. Actually, knowing me... it was probably the muffin.

After a few hours of pondering how to put together the best combination.. this was the result.. My only suggestion.. Let them cool before trying to eat one or you'll burn your mouth like I did.

Cheesecake Chocolate Muffins

Adapted from David Lebovitz

Yield: 24 Muffins

Ingredients:

Filling:
16-oz cream cheese, room temperature
1/2 cup sugar
1/4 tsp salt
2 large egg whites, room temperature
2 tbsp sour cream, room temperature
1/4 tsp almond extract
1/3 cup miniature chocolate chips (not full size*)

Muffins:
1 1/2 cups all-purpose flour
1/2 cup Dutch-processed cocoa powder
1 1/4 cups (12 oz) packed light brown sugar
1/2 teaspoon instant espresso powder
1/2 tsp salt
1 1/4 tsp baking soda
3/4 cup sour cream
1 1/3 cups water
1/2 cup butter, melted and slightly cooled
1 tsp vanilla extract


Preparation:

Preheat oven to 350F. Line two 12-cup muffin tins with paper liners.

To prepare the filling
In a medium bowl, beat together cream cheese, sugar and salt until smooth. Beat in egg whites, sour cream, and almond extract. Stir in chocolate chips and set aside.

To prepare the muffins:
In a large bowl, whisk together sugar, salt, flour, cocoa powder, espresso powder, and baking soda. In another bowl, mix together sour cream, water, butter and vanilla. Add wet ingredients to the dry, stir together until just combined and no streaks of flour remain.

Divide muffin batter evenly among 24 cupcake liners. Top each portion of batter with 1 rounded tablespoon cream cheese mixture

Bake for 20-25 minutes. A toothpick inserted into the side (cake only part) should come out with a few moist crumbs on it. Rotate pans halfway through baking if you are using two racks.
Cool in pans for 5 minutes. Cream cheese filling should sink slightly in this time. Remove to wire racks to cool completely.

*Full-sized chocolate chips will sink to the bottom of the muffins, while miniature chips will remain suspended in the cream cheese center.