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    You are in: Home / Recipes / Chocolate Chip Cheesecake Muffins Recipe
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    Chocolate Chip Cheesecake Muffins

    Chocolate Chip Cheesecake Muffins. Photo by vitalev

    1/3 Photos of Chocolate Chip Cheesecake Muffins

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    Total Time:

    Prep Time:

    Cook Time:

    12 hrs 25 mins

    12 hrs

    25 mins

    vitalev's Note:

    Got this from the Dannon website. Resist the temptation to devour these the first day.. they get better with age (tightly sealed, of course). Topping is a bit tangy, can definitely tell it is yogurt and not cheesecake... I am open to suggestions on how to doctor it up! More sugar maybe, or some vanilla yogurt?

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    Ingredients:

    Serves: 12

    Yield:

    muffins

    Units: US | Metric

    Directions:

    1. 1
      Prepare yogurt cheese: Spoon 1 1/2 cups yogurt into a strainer or sieve lined with cheesecloth or coffee filter. Place a bowl under strainer to catch liquid (whey). Cover and refrigerate 12 hours. Discard liquid.
    2. 2
      Preheat oven 350°F.
    3. 3
      Prepare topping: In medium bowl, whisk together yogurt cheese, confectioner's sugar and 1 egg until well blended. Stir in chocolate chips. Set aside.
    4. 4
      In large bowl, combine flour, granulated sugar, cocoa and coffee granules. In a separate medium bowl, combine remaining 3/4 cup yogurt, oil, remaining egg and vanilla. Mix well. Pour over dry ingredients and mix on low speed in electric mixer until just combined or ingredients are moistened.
    5. 5
      Spray 12-cup muffin tin with non-stick cooking spray or line with foil muffin cups. Spoon batter evenly into muffin cups. Make a slight indentation in each. Spoon yogurt mixture over batter, dividing evenly (It makes a tad too much topping -- I just divided it as well as I could and licked/pitched the rest :)).
    6. 6
      Bake 20-25 minutes or until toothpick inserted in center comes out clean. Cool on rack for 5 minutes, then remove from tins to completely cool.

    Ratings & Reviews:

    • on March 17, 2011

      55

      I LOVE these cupcakes! I put them in the refrigerator which really gave the cheesecake great texture. They melt in your mouth. I am making some more today! The Chocolate Chip Cheesecake Muffins are a great alternative to high fat, high calorie desserts. I have already suggested the recipe to friends.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on May 05, 2008

      35

      These aren't bad, but they kind of taste "healthy" if you know what I mean. The topping is tangy, like plain yogurt, even though I add 2/3 cup powdered sugar and a teaspoon of vanilla. I think I'll try vanilla yogurt next time and see how it does. I don't taste the espresso powder at all and will either double it next time or omit it all together. I also found these a little dry so will likely add another egg and a little more oil. This is an interesting cupcake and I plan to make it again and see if I can get it to work better. I'll update my review then

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Chocolate Chip Cheesecake Muffins

    Serving Size: 1 (95 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 218.1
     
    Calories from Fat 75
    34%
    Total Fat 8.3 g
    12%
    Saturated Fat 2.6 g
    13%
    Cholesterol 36.9 mg
    12%
    Sodium 199.5 mg
    8%
    Total Carbohydrate 33.1 g
    11%
    Dietary Fiber 1.3 g
    5%
    Sugars 21.6 g
    86%
    Protein 4.5 g
    9%

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