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Orange Chocolate Chip Cheesecake Muffins
Not only will your family love these chocolate chip and orange muffins, but they’ll flip at the cheesecake filling.
Servings: 6 (12)
- 2 1/2 cups flour
- 1 tbsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 cup unsalted butter melted & cooled slightly
- 3/4 cup sugar
- 2 eggs
- 1 cup sour milk or buttermilk
- 2 tsp vanilla
- 1 tbsp grated orange zest
- 1/2 cup mini chocolate chips
- 8 oz cream cheese softened
- 1/4 cup sugar
- 2 tbsp flour
SANDING coarse sugar for garnish (optional)
Preheat oven to 425 degrees F. Spray or line (with paper or parchment cups) a 6-cup Texas/Supersize muffin tin or a 12-cup regular muffin tin.
In a small bowl, beat together the filling ingredients; set aside.
Add the flour, baking powder, baking soda, salt and chocolate chips to a large bowl and stir to combine.
In another bowl, whisk together the melted butter, sugar, eggs. milk, vanilla and orange zest.
Add the dry ingredients to the wet ingredients and stir until just combined.
Place about 1-2 tbs (use the lesser amount if making regular-size muffins) of the batter in each cup. Divide the filling equally between all the cups.
Divide remaining batter between all the cups. Sprinkle with about 1 tsp sanding sugar if desired.
Bake for 5 minutes at 425 then reduce oven temperature to 375 degrees F and continue baking for 12-15 minutes for REGULAR muffins and 15-20 minutes for TEXAS muffins.
Serving: 1serving | Calories: 721kcal | Carbohydrates: 90g | Protein: 12g | Fat: 35g | Saturated Fat: 20g | Cholesterol: 143mg | Sodium: 579mg | Potassium: 384mg | Fiber: 2g | Sugar: 46g | Vitamin A: 1159IU | Vitamin C: 1mg | Calcium: 208mg | Iron: 3mg