These Chocolate Cheese Muffins are an absolute favorite for Pesach. You may be baking them on repeat.
Ever since this recipe by Faigy Cohen was featured in the Whisk’s Pesach Edition of 2022 (Ami Magazine’s Food Magazine), I have been adding 3-4 tubs of cream cheese to my Pesach grocery list. Because, these muffins are something that you bake once, and they go so fast, so then you bake some more. And more.
This is the perfect thing to serve on Chol Hamoed as a late breakfast or a coffee break. They’re delicious and not Pesachdig tasting at all. This has become a family staple, something we look forward to from year to year. Thank you Faigy!
Start by beating together the eggs and sugar. A hand mixer is perfect for this and a cheap purchase that will last you a lifetime of Pesach cheesecakes. Use it to mix your pancakes as well, or to prepare this cheesecake.
Let it get nice and creamy…
Add the potato starch…
And the cocoa…
Blend together.
Then drizzle in the oil and the diluted coffee.
The muffin batter is done.
The cheese filling is super quick to make too.
Just blend together the cream cheese, sugar, and egg…
Until it’s nice and creamy!
While you can just dollop the cheese filling, it’s much easier and neater to add it to a piping bag.
Then, once you add the batter to your muffin cups, you can just pipe the filling in. We don’t mind if it peaks out of the top a bit.
Sprinkle on some chocolate chips.
Yum. Enjoy any morning with your coffee!
Chocolate Cheese Muffins
Ingredients
Muffin:
- 4 eggs
- 1 ¼ cups sugar
- ¾ cup potato starch
- ½ cup cocoa powder
- 1 cup oil
- ½ tsp coffee, diluted in a few drops of boiling water
- mini chocolate chips
Cheese Filling:
- 8 ounces cream cheese (we used the whipped one in a tub, unwhipped works too)
- ¼ cup sugar
- 1 egg
Instructions
- Preheat oven to 350°F.
- In a bowl, combine eggs and sugar until fluffy. Add potato starch, cocoa powder, oil, and coffee, mixing until well combined.
- Prepare the cheese filling: In a separate bowl, beat together cream cheese, sugar, and egg until smooth. Add filling to a piping bag.
- Add liners to 18 muffin cups. Divide batter between them. Pipe cheese filling into each batter. Top with mini chocolate chips. Bake for 25 minutes.
Notes
This looks delicious!
Any ideas what to do if I don’t have a dairy oven? Can I bake covered, or maybe bake it in the Betty Crocker?
When I had only one oven, I was told to burn out the oven at 500 degrees for 30 minutes before and after baking milchigs if I wanted to use it for both milchig and fleishig. But ask your LOR
This looks amazing!!
Yes can it bake in a Betty?
Also will it work with a hand blender the stick kind?
How about using cheese snack instead of cheese mixture like you do in the chometz recipe?
Yea, wish I can make but I don’t have the luxury of a milchig oven. I don’t think a Betty is tall enough to bake these. O well!
Was thinking it’s a good idea for before when u want food but not too much chometz. Or ppl on gluten free diet.
can i use almond flour instead of potato starch, think it’ll change the consistency?
Never tried. Might make them heavy and dense
Will it survive a toaster oven to bake it?
Should work in a toaster oven no problem
Just made this and they were delicious, but dense. Is it possible that it’s missing baking powder or baking soda?
Works fine to mix the cheese part with a fork (just takes a few min). A stick blender would work too – I used it for cheesecake recipe that called for a mixer. Whisk would be good too if you have one. The muffin batter is pareve and can be made in your regular mixer. You can also use the foil baking cups with paper liners, on a metal baking sheet, if you dont have muffin pans. I like to swirl the cheese into the chocolate, it’s pretty and you get cheese in every bite. Just don’t over swirl. I’m assuming these will freeze well, as the chometzdik ones do. Looking forward to enjoying these for breakfast!