Moist & Rich Chocolate Chip Cream Cheese Brownie Muffins
Rich & Decadent Chocolate Chip Cream Cheese Brownie Muffins Recipe
Experience the ultimate treat with these delightful brownie muffins! A moist, rich brownie batter studded with sweet dark chocolate chips is perfectly complemented by a luscious cream cheese filling. Each bite offers a harmonious blend of deep chocolate flavor and smooth creaminess, creating a truly special muffin that’s perfect for any occasion. ^^~
Muffin Batter Ingredients- 80g organic cake flour
- 20g cocoa powder
- 3g baking powder
- 2g baking soda
- 1 free-range egg
- 130g heavy cream
- 60g unrefined cane sugar
- 60g dark chocolate
Cream Cheese Filling Ingredients- 100g cream cheese
- 30g heavy cream
- 20g powdered sugar
- 5g cornstarch
- 30g chocolate chips
- 100g cream cheese
- 30g heavy cream
- 20g powdered sugar
- 5g cornstarch
- 30g chocolate chips
Cooking Instructions
Step 1
Ensure all ingredients are at room temperature before you begin. This helps everything combine smoothly for a tender muffin texture.
Step 2
Let’s start by preparing the luscious cream cheese filling, the heart of our muffin! In a bowl, combine softened cream cheese, powdered sugar, cornstarch, and heavy cream. Use a spatula to gently mix until the mixture is smooth and free of lumps, achieving a creamy consistency.
Step 3
Add the chocolate chips to the smooth cream cheese mixture and stir to combine. These little bursts of chocolate will add a wonderful texture and flavor to the filling.
Step 4
Transfer the prepared cream cheese filling into a piping bag. Refrigerate it while you prepare the muffin batter, which will make it easier to pipe neatly into the muffins.
Step 5
Now, let’s melt the dark chocolate for our rich brownie batter. Place the dark chocolate in a heatproof bowl set over a pan of simmering water (double boiler). Stir gently until the chocolate is completely melted and smooth.
Step 6
In a separate bowl, whisk together the heavy cream, room temperature egg, and unrefined cane sugar. Continue whisking until well combined and the sugar is mostly dissolved.
Step 7
Pour the melted dark chocolate into the cream and egg mixture. Stir gently until everything is smoothly incorporated, allowing the deep chocolate flavor to infuse the batter.
Step 8
It’s important to mix until the chocolate and liquid ingredients are fully emulsified and no separation is visible. Aim for a glossy, homogenous chocolate batter.
Step 9
Sift the cake flour, cocoa powder, baking powder, and baking soda together into a fine mesh sieve. Sifting them twice helps to aerate the dry ingredients and remove any lumps, leading to a lighter, fluffier muffin.
Step 10
Add the sifted dry ingredients to the chocolate wet ingredients. Using a spatula, gently fold them together until just combined – stop mixing as soon as you no longer see streaks of dry flour. Overmixing can result in tough muffins, so be careful not to overwork the batter.
Step 11
Transfer the finished muffin batter into another clean piping bag. This makes it easy to fill the muffin cups evenly and neatly.
Step 12
Fill your prepared muffin liners about halfway with the brownie batter. This leaves enough space for the cream cheese filling.
Step 13
Next, pipe the refrigerated cream cheese filling onto the brownie batter in each muffin cup. Aim to fill them about two-thirds full.
Step 14
Here’s a visual guide showing how the cream cheese filling looks when piped into the batter. The proportions seem just right for a delicious muffin!
Step 15
Bake in a preheated oven at 180°C (350°F) for about 20 minutes, or until a toothpick inserted into the center comes out clean. Allow the muffins to cool completely before enjoying – the rich brownie flavor and chocolate notes truly develop as they cool. ^^
