Chocolate Cheesecake Muffins

Chocolate Cheesecake Muffins

1 1/4 C. flour

1 C. sugar (divided)

1/3 C. unsweetened cocoa powder

1/2 t. baking soda

1/4 t. salt

2/3 C. buttermilk

1/4 C. vegetable oil

1/4 C. butter, melted and cooled

2 eggs (divided)

1 1/8 t. vanilla extract (divided)

1/3 C. chocolate chips

2 packages (3 oz. each) cream cheese, room temperature

1/4 C. slivered almonds

Preheat oven to 375°F. Grease 12 muffin cups.

In large bowl, stir together flour, 3/4 cup sugar, the cocoa powder, baking soda and salt.

In another bowl, stir together buttermilk, oil, melted butter, 1 egg that has been beaten, and 1 teaspoon vanilla. Make well in center of dry ingredients and add buttermilk mixture and stir just to combine. Stir in chocolate chips. Spoon batter into prepared muffin cups.

In medium bowl, make topping by combining cream cheese, remaining 1/4 cup sugar, remaining egg that has been lightly beaten and remaining 1/8 teaspoon vanilla. Stir in almonds. Spoon mixture over chocolate batter in muffin cups and swirl slightly with knife.

Bake in preheated oven 20 to 25 minutes or until toothpick inserted into center comes out clean. Remove from oven and cool 5 minutes, then serve immediately.

Makes 12 muffins.

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