Chocolate Chip Cheesecake Muffins |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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The prep time includes the 12 hours that the yogurt needs to drain its liquid. These muffins are sooooo yummy tho, so it is definately worth it! Ingredients:
2 1/4 c. plain yogurt |
1/2 c. confectioner's sugar |
2 eggs |
1/4 c. mini chocolate chips |
3/4 c. granulated sugar |
1/3 c. unsweetened cocoa powder |
1 1/4 c. self-rising flour |
2 t. instant espresso powder |
1/4 c. oil |
1 t. vanilla extract |
Directions:
1. Prepare yogurt cheese:
2. Spoon 1 1/2 cups yogurt into a strainer or sieve lined with cheesecloth or coffee filter.
3. Place a bowl under strainer to catch liquid (whey).
4. Cover and refrigerate 12 hours.
5. Discard liquid.
6. For Muffins:
7. Preheat oven 350°F.
8. Prepare topping: In medium bowl, whisk together yogurt cheese, confectioner's sugar and 1 egg until well blended.
9. Stir in chocolate chips.
10. Set aside.
11. In large bowl, combine flour, granulated sugar, cocoa and coffee granules.
12. In a separate bowl, combine remaining 3/4 cup yogurt, oil, remaining egg and vanilla.
13. Mix well.
14. Pour over dry ingredients and mix on low speed in electric mixer until just combined or ingredients are moistened.
15. Line a 12-cup muffin tin with foil muffin cups.
16. Spoon batter evenly into muffin cups.
17. Make a slight indentation in each.
18. Spoon yogurt mixture over batter, dividing evenly.
19. Bake 20 minutes or until toothpick inserted in center comes out clean.
20. Cool on rack for 5 minutes, then remove from tins to completely cool.
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