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Two Great Muffin Recipes from Chocolatier



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White Chocolate Muffins with
Cheesecake Filling

Chocolatier March 2000

“…Preparing brunch, it is always a good idea to make the activity as
stress-free as possible – you want the meal to be special, but you’re
just not in the mood to fuss. Savory/sweet and a piece of cake are
these White Chocolate Cheesecake Muffins. Serve these terrific
treats with mugs of steaming-hot coffee (hot chocolate for the kids)
and fruit salad, and just wait for the compliments to roll in.”

 Yield: 16 muffins
Preparation: 1 hour plus baking times

Cheesecake filling:
8 ounces cream cheese, softened
1/4 cup granulated sugar
1 large egg
1/8 teaspoon salt

Streusel topping:
1 cup coarsely chopped almonds
2 tablespoons granulated sugar

White chocolate muffins:
3 ounces Swiss white chocolate,
coarsely chopped
3/4 cup milk, divided
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup granulated sugar
1/3 cup vegetable oil
1 large egg
1 teaspoon vanilla extract
1/2 cup dried cherries, coarsely chopped

Make the cheesecake filling:
1. In a small bowl, using a hand-held electric mixer, combine the
cream cheese, sugar, egg and salt. On low speed, beat until
creamy. Set aside.

Make the streusel topping:
2. In a small bowl combine the almonds and sugar. Set aside.

Make the muffins:
3. Position a rack in the center of the oven and preheat to 350 degrees F.
Line 16 muffin cups with paper baking cps and set aside.
4. Place the white chocolate and 1/4 cup of milk in a small bowl and melt according to the directions in the Chocolate Key.
5. In a medium bowl sift together the flour, baking soda and salt. Stir
with a wire whisk to combine. Set aside.
6. In a 4 1/2-quart bowl of a heavy-duty electric mixer, using the paddle attachment, combine the sugar, vegetable oil, egg, and vanilla extract;
beat well. Using a wooden spoon, stir in the melted chocolate. Gradu-
ally add the flour mixture alternately with the remaining 1/2 cup milk.
Using a rubber spatula, scrape down the sides of the bowl and stir to
mix well. Stir in the dried cherries.
7. Spoon half of the batter into the 16 paper-lined muffin pans. Spoon
one slightly mounded tablespoon of the cheesecake filling over the
batter and top with remaining batter, filling two-thirds full. Sprinkle
the streusel topping over the muffin tops. Bake for about 25 minutes
or until a cake tester inserted in the center comes out clean. Cool 5
minutes and remove from pans to cool completely. When cool, store
the muffins in a plastic bag or airtight container.


Double Fudge Brownie Muffins
Chocolatier March 2000

“A perfect child’s lunchbox treat should be a) delicious; b) resistant to
being bounced, swung and bashed; and c) fun to eat, i.e. able to be pried
apart, shared, all the while shedding lots of crumbs, everywhere. These
moist, chocolatey muffins fill the bill; you can picture the midday smile
on the little tyke in the lunchroom, and you will smile too. Better: save
one muffin for yourself. Then the smile is guaranteed.”

Yield: 16 muffins
Preparation: 45 minutes, plus baking and cooling times

3 ounces unsweetened chocolate,
coarsely chopped
3 ounces semisweet chocolate,
coarsely chopped
6 tablespoons unsalted butter
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
2 large eggs
1/2 cup granulated sugar
1/2 cup milk
1 teaspoon vanilla extract
1 cup semisweet chocolate chips
1 cup coarsely chopped walnuts
Garnish: confectioners’ sugar

1. Position a rack in the center of the oven and preheat to 350 degrees F.
Line 16 muffin cups with paper baking cups and set aside.
2. In the top of a double boiler over simmering water, melt the chocolates
and butter, stirring occasionally until smooth. Remove the top of the
double boiler from the bottom and cool the chocolate for about 15
minutes, or until tepid.
3. Sift the flour, baking powder, baking soda and salt into a large bowl.
Stir together with a wooden spoon until thoroughly blended.
4. In a medium bowl, whisk the eggs, sugar, milk and vanilla together.
Add the chocolate/butter mixture and whisk until blended.
5. With a rubber spatula, fold the egg mixture into the dry ingredients,
folding only until dry ingredients are moistened. Stir in the chocolate
chips and chopped walnuts.
6. Using two spoons, fill the muffin cups 3/4 full.
7. Bake the muffins for 16 to 18 minutes, or until springy to the touch.
8. Cool the muffins in the pan, set on a wire rack. When cool, store
the muffins immediately in a plastic bag or airtight container.
9. Before serving, dust with sifted confectioners’ sugar.

Featured Archive Recipes:
Big Beautiful Muffins!
Blueberry Bran Sunflower Muffins
Cappuccino Chip Crumble Muffins
Chocolate Cherry Nut Muffins
Chocolatier's Chocolate Cheesecake Brownies
Cream Cheese Chocolate Chip Cupcakes
Blueberry Cream Cheese Coffeecake
White Chocolate-Lemon Cheesecake

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