Chocolate Zucchini Cheesecake Muffins

By srumbel

Chocolate Zucchini Cheesecake Muffins and a cup of milk is the perfect way to start out the day. Chocolate and cheesecake for breakfast always gets my vote.
from insidebrucrewlife.com

Ingredients

• For the Muffins
• 2/3 cup canola oil
• 1/2 cup brown sugar
• 1/4 cup sugar
• 1 teaspoon vanilla
• 2 eggs
• 2 cups flour
• 1/4 cup dark cocoa powder
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 1/2 cup buttermilk
• 1 cup finely shredded zucchini
• 1 cup mini chocolate chips, divided
• For the Filling
• 1 - 8 ounce package cream cheese, softened
• 1/4 cup sugar
• 1 teaspoon vanilla
• 1 Tablespoon flour

Details

Preparation time 15mins
Cooking time 30mins

Preparation

Step 1

Preheat the oven to 400 degrees. Spray 18 muffin tin cavities with non stick spray.

Beat the oil, sugars, vanilla, and eggs.

Stir together the dry ingredients. Slowly add this mixture alternately with the buttermilk to the wet ingredients. Mix until everything is incorporated.

Stir in 1/2 cup mini chocolate chips and shredded zucchini gently. Spoon the batter evenly in the prepared muffin tins.

Mix together the cheesecake filling in a bowl. Spoon half the mixture into a ziplock baggie and cut one tip off. Insert the tip into the center of the muffin batter and squeeze gently. Fill each muffin this way until the cheesecake filling is gone.

Refill the bag with the remaining filling and go back and add a swirl of cheesecake filling to the top of each muffin.

Sprinkle the sides of the muffin batter with the reserved chocolate chips.

Bake for 14-15 minutes. Remove and let the muffins cool in the pan for 2-3 minutes.

Gently remove the muffins and place the muffins on a wire rack to cool completely. Store in a tightly sealed container.

Yield: 18 muffins