Yield: 12 muffins

Ingredients:

  • Room temperature cream cheese (8 oz)
  • Sugar (1/4 cup + 3/4 cup)
  • Eggs (1 + 2)
  • Vanilla extract (1/2 tsp + 1/2 tsp)
  • Dark chocolate (4 oz)
  • Butter (1/2 cup)
  • Flour (1/2 cup)
  • Salt (1/4 tsp)

Directions:

  1. Preheat oven to 325°F. Line a muffin tin.
  2. In a medium bowl, mix together cream cheese and 1/4 cup sugar.
  3. Stir in 1 egg and 1/2 tsp vanilla until completely smooth. Don’t over-mix.
  4. Set cream cheese mixture aside.
  5. Melt chocolate and butter in a large bowl (see notes).
  6. Whisk in 3/4 cup sugar until combined.
  7. One at a time, whisk in 2 eggs until just combined.
  8. Stir in vanilla extract.
  9. Sift flour and salt over mixture and fold until just combined.
  10. Reserve 1/4 cup of chocolate mixture.
  11. Divide remaining chocolate mixture between lined muffin cups.
  12. Divide cream cheese mixture between muffin cups.
  13. Drop 1 tsp of reserved chocolate mixture into each muffin cup.
  14. Gently swirl contents of muffin cups with a toothpick to create a marbled pattern.
  15. Bake until a toothpick inserted into the center of a muffin comes out almost clean (~20 minutes).
  16. Cool on a wire rack for 10 minutes before removing muffins from pan.

Notes:

  • To melt chocolate and butter, either:
    1. Microwave in 20-second intervals, stirring after each interval, or
    1. Set over a saucepan of simmering water, stirring occasionally.
  • Store in the fridge for up to 5 days or freezer for up to 2 months.
  • Serve at room temperature.