Chocolate Chip Muffins( Keto+Easy)

 

These Chocolate Chip Muffins are  Pillowy, sweet, and just the right amount of crumble ,that’s topped with dollops of cheesecake to create a black and white muffin fit for a party. 

INGREDIENTS:

CREAM CHEESE TOPPING

•  1 8-ounce package cream cheese, room temperature
•  1/3 cup sugar
•  1/8 teaspoon salt
•  1 large egg
•  1 teaspoon vanilla extract
•  1/4 cup flour

CHOCOLATE CHIP MUFFIN

•  1/2 cup butter, room temperature
•  2/3 cup unsweetened cocoa powder
•  1 cup sugar
•  2 teaspoons baking powder
•  1/2 teaspoon salt
•  2 teaspoons vanilla extract
•  2 eggs
•  3/4 cup milk
•  1/3 cup sour cream
•  2 cups all-purpose flour
•  1 1/2 cup semi-sweet chocolate chips

INSTRUCTIONS:

1. Preheat oven to 350°F. Line a 12 cup muffin pan with tulip paper liners. If you don’t have tulip papers, grease or line 12 jumbo muffin cups or 18 regular muffin cups.
2. Prepare cream cheese topping: In a small mixing bowl, beat together cream cheese, sugar and salt until smooth. Add egg and vanilla and beat until incorporated. Add flour and beat just until smooth. Set aside.
3. Prepare muffin batter: In a large mixing bowl beat together butter, cocoa powder, sugar, baking powder, salt and vanilla until fluffy. Beat in eggs, then stir in milk and sour cream. Mix in flour, then chocolate chips.
4. Divide batter equally between the muffin cups. Put a dollop of cream cheese mixture on top of the muffin batter.
5. Bake for 30 minutes, or until a toothpick inserted in center comes out without crumbs on it – chocolate is ok. Remove from oven, cool on wire racks 10 minutes, remove from pan to wire racks and cool completely.