It was the last weekend at home before I will go traveling for a month. I had great plans of cleaning, planning the trip, what to pack, writing, reading, and not to forget relaxing. I was terrified. There were so many options. I started slowly, mixing house chores with reading a book, after a few hours I needed to run away from home and all possibilities.
Saturday went better. I almost finished preparing the balcony for the winter, tidied up the closets and happily sat to enjoy well-deserved rest. And this where I made a mistake or made the best decision ever. I started watching “The Chilling Adventures of Sabrina”. The rain was tapping on to the window and the night made things even scarier. If I wasn’t so tired I would probably watch it in one go, but I made a break to get some sleep and do some self-care. I baked these muffins to accompany me the second part of the season. I abandoned my all plans and pretended I’m sick and I needed to stay in. And maybe I also thought for a moment I’m a teenager witch, but just for a moment. It was lovely. I’m afraid I may miss home when traveling.
How was your weekend?
Chocolate Cheesecake Muffins
- 2 eggs
- 175ml milk
- 115g unsalted butter, melted and cooled down
- 100g caster sugar
- 70g dark muscovado sugar
- 250g plain flour
- 30g cacao powder
- 2 tsp baking powder
- 70g dark chocolate chips
For cheese filling:
- 170g curd cheese (twarog), or mascarpone or Philadelphia cheese
- 1 egg yolk
- 3 Tbsp caster sugar
- 1 tsp vanilla sugar
Preheat the oven to 170°C/150°C fan.
If you are using a silicone muffin pan, just skip this step, your muffins will nicely pop up from the pan, otherwise, butter a muffin pan or line them with paper cases.
All ingredients should be room temperature.
In a bowl put the eggs, milk, melted butter and sugars and whisk it until well incorporated. Sift in the flour, cocoa powder, and baking powder.
Stir gently to combine. Mix in the chocolate chips.
Divide the mixture equally between the muffin cases.
For cheese filling:
Mix all ingredients with a spoon until smooth.
Scoop 2 teaspoons of cheese feeling on top of each chocolate batter cup and swirl with a spoon.
Bake in the oven for 25 minutes or until a skewer inserted in it comes out clean.