Coconut-Pecan Chocolate Cheesecake Muffins
Moist, rich double chocolate muffins with cream cheese filling, and coconut-pecan streusel on top!
Servings 1 dozen
Ingredients
For filling and topping:
- 6 oz. reduced-fat cream cheese softened
- 1/4 c. sugar
- 2 tbsp. all-purpose flour
- 1 egg
- 1 1/4 c. mini semi-sweet chocolate chips divided
- 1/2 c. sweetened shredded coconut
- 1/3 c. chopped pecans
For muffins:
- 1 1/2 c. all-purpose flour
- 1 c. packed brown sugar
- 1/4 c. cocoa
- 1 tsp. baking soda
- 1/2 tsp. cinnamon
- 1 c. strongly brewed coffee cooled
- 1/3 c. vegetable oil
- 2 tbsp. apple cider vinegar
Instructions
For filling and topping:
- In a small mixing bowl, beat cream cheese, sugar, and flour until smooth.
- Add egg, beating until smooth.
- Fold in 1/2 c. chocolate chips.
- In a small bowl, stir together 1/2 c. chocolate chips, coconut, and pecans. Set aside.
For muffins:
- In a large bowl, whisk together flour, brown sugar, cocoa, baking soda, cinnamon, and remaining chocolate chips.
- Stir in the coffee, oil, and vinegar, and mix until wet and dry ingredients are just combined.
- Line regular-sized muffin cups with paper liners.
- Fill half full with muffin batter.
- Drop a rounded tablespoonful of cream cheese mixture onto the top of the batter.
- Sprinkle with a tablespoonful of coconut-pecan mixture.
- Bake at 350 degrees for 20-25 minutes, or until a toothpick inserted near the center comes out clean.
- Remove to a wire rack to cool for 10-15 minutes before serving. These are wonderful served warm, but just as wonderful when they've cooled completely.