High Altitude Chocolate Cheesecake Muffins
Soft, moist and fluffy chocolate cheesecake muffins, made with black cocoa powder and a swirl of tangy cream cheese.
All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet. See FAQs for adjusting to higher or lower elevations.
Equipment
- Muffin Pan
Ingredients
Chocolate Muffins
- 2 cups all-purpose flour, spooned and leveled
- ¾ cup granulated sugar
- ¼ cup unsweetened, Dutch-processed cocoa powder
- ¼ cup black cocoa powder
- 2 ½ tsp baking powder
- ¼ tsp coarse Kosher salt (if using table salt, use half the amount)
- ¾ cup vegetable oil
- ¾ cup full-fat sour cream
- ½ cup whole milk
- 2 large eggs
- 2 tsp vanilla extract
Cream Cheese
- 6 oz block cream cheese, softened to room temperature
- 2 tbsp granulated sugar
- 1 large egg yolk
- 1 tsp vanilla extract
Instructions
Getting Ready
- Preheat the oven to 375 F, and position a rack in the center of the oven.
- Line a standard-sized muffin pan with 12 paper liners, and lightly spray the paper liners and the top of the pan with non-stick baking spray, so the muffin tops don't stick to the pan.
Muffin Batter
- In a bowl, sift together the flour, sugar, cocoa powders, baking powder and salt.
- In a separate bowl, whisk together the oil, sour cream, milk, eggs and vanilla. Add the wet ingredients to the dry, and use a spatula to stir the batter together just until moistened.
- Divide the batter between the muffin cups, filling them full.
Cream Cheese Swirl
- In a bowl, whisk together the cream cheese, sugar, egg yolk and vanilla, until smooth. If it's easier for you, you can also use an electric mixer.
- Dollop the cream cheese mixture on top of the chocolate muffin batter, and swirl it in with a toothpick.
Bake
- Bake the muffins for about 25-28 minutes, until the tops spring back when gently touched, and a toothpick or cake tester comes out clean.
- Cool in the pan for 2 minutes, then transfer to a cooling rack to cool for about 10 more minutes. Enjoy the muffins warm.
Notes
If you don't have sour cream, plain unsweetened Greek yogurt can also be used, or even full-fat buttermilk. Or try it with a combination of all three!
Leftover muffins should be stored in an airtight container for up to 3 days. While they are best the day they're made, they're still delicious leftover, and should be rewarmed for 10-15 seconds in the microwave, or for several minutes in a toaster oven.
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