Cheesecake + muffins = deliciously tasty.
Muffins are one of those bakes that I think are slightly overlooked in favour of their cousins, the cupcake. I, however, LOVE them. Especially when they are stuffed with a baked cheesecake like these bad boys. These Chocolate Cheesecake Muffins have a chocolate-based muffin studded with chocolate chips, which is then filled and baked with a very easy vanilla cheesecake. Simple but showstopping.
Serves: 12
Prep Time: 30 minutes
Bake Time: 25-27 minutes
Cool: 1 hour
Lasts: 3+ days, at room temperature
INGREDIENTS
- 125g unsalted butter, at room temperature
- 150g soft light brown sugar
- 1 egg
- 1 tsp vanilla extract
- 175ml soured cream or natural yoghurt
- ½ tsp bicarbonate of soda
- ¼ tsp sea salt
- 50g cocoa powder
- 275g self-raising flour
- 175ml whole milk
- 250g milk chocolate chips
Cheesecake:
- 250g full-fat soft cheese
- 100g caster sugar
- 1 egg
- 1 tsp vanilla extract
Topping:
- 75g milk chocolate chips
METHOD
- Preheat the oven to 180ºC/160ºC 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.
Cheesecake
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.
Assembly
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.
Jane's Patisserie takes a classic dense, spiced ginger cake and reinvents it in loaf form, complete with a spiced icing. We love to bake this recipe throughout the winter months but it's particularly perfect for the festive season.
We love to bring these simple savoury muffins from Jane's Patisserie on a picnic, or to pack them into lunchboxes for a tasty lunch on the go. Studded with feta and fragrant garlic, they're full of flavour.
With their snowy icing sugar tops, crinkle cookies have an unmistakably festive feel to them. This simple recipe from Jane's Patisserie is incredibly easy to make so it's ideal for a Christmas baking session with the kids.
A lemon meringue pie is one of the most fresh and zingy bakes you can make and my classic recipe features on my blog, but for this book I wanted to improve it if I could and that’s when I came up with individual Mini Lemon Meringue Pies.
I am obsessed with all things ‘blondie’ and these Cinnamon Blondies hit the spot.
I find that a quiche is one of those bakes that lends itself well to lunchtime, dinnertime or even as part of a mid-afternoon snack.
Your favourite cookbook authors have spoken, and these are their favourite food memories. From ice cream in Paris to takeaway pizza, read about their most-treasured gastronomical moments.
Discover famous chefs’ favourite ingredients. From French butter to chocolate, these are the five must-haves that cooking pros keep on hand.
In honour of the Australian release of her latest book, Jane's Patisserie: Celebrate!, we caught up with Jane Dunn. Learn about her most-used ingredient, favourite food memory and more.
These plant-packed pea pancakes from the Food For Life cookbook are a delicious savoury take on pancakes. Better still, they're free from ultra-processed ingredients and each portion packs 8.2g fibre and 8 different types of plants.
