Chocolate Cheesecake Muffins
Preheat the oven to 180°C/160°C Fan and line a 12-hole muffin tray with tulip muffin cases.
In a large bowl, beat the butter and sugar together until light and fluffy. Add the egg, vanilla extract and soured cream and beat again until smooth. Add the bicarbonate of soda, sea salt, cocoa powder and flour to a separate bowl and whisk to combine. Add the dry ingredients to the butter mixture, along with the milk, and mix with a spatula until smooth. Fold through the chocolate chips.
Add the soft cheese to a bowl and beat with a small spatula until smooth. Add the sugar, egg and vanilla extract and beat again gently until combined.
Add a tablespoon of cake mixture to each muffin case, then add a spoonful of cheesecake mixture on top. Add another tablespoon of cake mixture and sprinkle over the extra chocolate chips. Bake in the oven for 25-27 minutes. Leave to cool fully on a wire rack.
Notes:
• You can use dark or white chocolate chips instead of milk chocolate chips if you fancy, or even any chopped flavoured chocolate.
• If you want a plain muffin, you can leave out the cheesecake mixture.
Extracted from Jane's Patisserie Everyday by Jane Dunn (Ebury Press, £22), Photography by Ellis Parrinder
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