Sometimes you want simply the best version of the classics. These chocolate cheese muffins are one of those.
Back in the days before we had all the kosher food magazines, my cousin Esti first made these muffins for a simcha. The recipe then got passed around the old-fashioned way and every single family member started making it, further passing it onto friends and family around the world. It’s still our go-to cheese muffin that is a staple for Shavuos. If there’s any leftovers, we enjoy them on the Shabbos mornings following Shavuos.
Once you mix each component together, it’s time to assemble.
Start by filling your muffin cups ¾ of the way full…
Top with some of the cheese filling (about 1 tbsp for full sized muffins)…
And then the crumbs…
and bake!
Chocolate Cheese Muffins
Servings: 14 large or 30 mini
Ingredients
Batter:
- 1 egg
- 1 ½ cups flour
- 1 cup sugar
- ¼ cup cocoa
- ½ tsp baking soda
- 1 cup water
- ⅓ cup oil
- 1 tsp vanilla sugar (or ½ tsp vanilla extract)
Filling:
- 1 8 oz container whipped cream cheese
- 1 egg
- ⅓ cup sugar
Topping:
- ⅓ cup light brown sugar
- ¼ cup flour
- 4 tsp cinnamon
- 2 tbsp butter
- ¼ cup mini chocolate chips
Instructions
- Preheat oven to 350°F. Line muffin pans with cupcake liners or spray with nonstick cooking spray.
- Mix the batter ingredients together by hand in a bowl using a fork or spoon.
- Combine filling ingredients together in a separate bowl, either by hand or using a blender.
- In a third bowl, combine topping ingredients together to form crumbs.
- Fill prepared muffin pan ¾ fill with batter. Top with 1 tbsp cheese filling for large muffins, or 1 tsp filling for mini. Sprinkle with topping.
- Bake for 20 minutes.
Since cupcake and muffin holders need a hechsher we linked some from The Peppermill:
Could these be frozen?
Any suggestions what to sub for the cream cheese for those in Israel? Thanks!
Maybe the cream cheese Napolitan could work well in Israel.
The arzei Makolet sells the American cream cheese
HEAVEN!!!!!!!!!!!!!!!!!
totlally making this again!
even when its not shavouos. these were legit the best things ever
(and I’m NOT a fan of baking with cheese…)
Muffins were delicious!
Can i use hard cream cheese ?
Do they need to be kept in the fridge?
Just made them, they look delicious. 4 tsp cinnamon sounds like a lot. Is that a typo?
can I make these without the topping?
Made these! They came out delicious! Will def be making them again
any substitute for the whipped cream cheese?
Any ideas how to wrap it up nicely for mishloach manos? Which box would be nice for this?
Did anyone in Israel figure out what cheese here can be subbed for the whipped cream cheese? Do you think quark cheese aka Gevina Levantine would work.
Napoleon cream cheese works great in Israel
I make these all the time and I’ve come up with some tweaks to make them easier.
I mix the chocolate batter in a mixer, it just comes out smoother. Worth washing the bowl and beater.
The cheese mixture I mix in a 2 cup measure with a fork, check the egg in there first. Then I pour into a medium ziploc and snip the corner to make it easy to pour.
I skip the topping, not needed and crumbs get everywhere (although prettier for gifting)
I dont use muffin liners for home, just spray the cupcake holes. I find it makes 15 or 16.
I scoop in a small amount of chocolate batter from a mini ice cream scoop, then squirt on some cheese filling, then add a little more chocolate on top. Then I swirl each one with the tip of a sharp knife so you get chocolate and cheese in every bite, and bake as directed.
Sometimes I drop in a few mini chocolate chips into each.
Enjoy!