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In the Oven: Chocolate Cheesecake Muffins

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We’re down to our last six recipes in Elements! This week, a chocolate muffin with a surprise inside. Posting date is Sept. 21!

Chocolate Cheesecake Muffins
Yield: 12 muffins

For the Cream Cheese Filling
8 ounces cream cheese, softened
1⁄3 cup granulated sugar
1 large egg
1 teaspoon pure vanilla extract
1⁄4 teaspoon salt
6 ounces good-quality white chocolate, coarsely chopped

For the Chocolate Cheesecake Muffins
3 cups all-purpose flour
1 1⁄2 cups granulated sugar
1⁄2 cup firmly packed light brown sugar
2 teaspoons baking powder
1 tablespoon espresso powder
2 teaspoons salt
1⁄2 cup dark unsweetened cocoa powder (like Valrhona)
8 ounces good-quality dark chocolate (60 to 72%), coarsely chopped, divided
3 ounces (3⁄4 stick) unsalted butter, at room temperature, cut into 1⁄2-inch cubes
1 cup hot coffee
3⁄4 cup hot water
1⁄4 cup plus 2 tablespoons canola oil
1 tablespoon white vinegar
3 large eggs
2 tablespoons sanding sugar (optional)

Make the Cream Cheese Filling
In the bowl of a standing mixer fitted with the paddle attachment, beat the cream cheese on medium speed until smooth. Add the sugar and beat until the sugar is incorporated and the mixture is lump free. Scrape down the sides and bottom of the bowl and add the egg, vanilla, and salt, beating until completely incorporated, about 1 minute. Fold in the white chocolate chunks. Refrigerate the filling while you make the muffins. (The cream cheese filling can be stored in the refrigerator, tightly covered, for up to 3 days.)

Make the Chocolate Cheesecake Muffins
Preheat the oven to 350 degrees F. Lightly spray each cup of a standard 12-cup muffin pan with nonstick cooking spray and use a paper towel to spread the oil evenly along the bottom and up the sides of each cup.

In a large bowl, whisk together the flour, sugars, baking powder, espresso powder, and salt. Set aside.

In another large bowl, place the cocoa powder, 2 ounces of the chocolate, and the butter. Pour the coffee and the hot water over the chocolate and butter and wait 1 minute. Whisk until smooth. Add the oil, vinegar, and eggs and whisk again until the batter is completely smooth.

Make a well in the dry ingredients and pour the wet ingredients into the well. Slowly fold the dry ingredients into the wet until just mixed (be careful not to overmix). Fold in the remaining 6 ounces of the chocolate. Note: If you are using largish chocolate chunks you should toss them in flour so that they will not sink to the bottom of the mix.

Spoon about 2 heaping tablespoons of chocolate batter into each prepared muffin cup (about one-quarter full). Tap the bottom of the pan against the counter to level the batter. Add 1 heaping tablespoon of the cream cheese filling to each cup, then cover the cream cheese layer with the remaining chocolate batter. Make sure the batter is just flush with the rim of the pan. If you want, sprinkle the muffin tops with sanding sugar right before baking to create a crunchy muffin top (and who can say no to a crunchy muffin top?).

Bake for 30 to 32 minutes, rotating the pan halfway through the baking time, until a toothpick inserted into the center of a muffin comes out clean.

Move the muffin pan to a wire rack and let cool for 15 minutes. Gently loosen the muffins with an offset spatula or small knife, remove the muffins from the pan, and let them finish cooling on the wire rack.

The muffins can be stored in the refrigerator, in an airtight container, for up to 2 days. Allow them to come to room temperature before serving.

Excerpted from Baked Elements: Our 10 Favorite Ingredients by Matt Lewis and Renato Poliafito. Copyright © 2012 by Matt Lewis and Renato Poliafito. Excerpted by permission of Stewart, Tabori & Chang, an imprint of Abrams. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.

In the Oven: Lemon Pistachio Cornmeal Muffins

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Up next on the Baked schedule… Lemon Pistachio Cornmeal Muffins! Posting date is January 20th. Enjoy!

Ingredients

1/2 cup pistachios, divided

2 large eggs

3/4 cup sour cream

2 teaspoons lemon juice

Zest of 1/2 lemon

3 ounces (3/4 stick) unsalted butter, melted and cooled

3/4 cup all-purpose flour

1 1/4 cups yellow cornmeal

1 cup granulated sugar

1 teaspoon salt

2 teaspoons baking powder

In the bowl of of a food processor, pulse the pistachios until they are coarsely chop.  Remove 1/4 cup cup of the coarse pistachios and set aside.  Continue to process the rest of the pistachios until they are almost powdery but not a superfine dust.

Preheat the oven to 400 degrees F.  Lightly spray each cup of a standard 12-cup muffin pan with a little bit of vegetable spray and use a paper towel to spread the oil evenly along the bottom and sides of each cup.

In a medium bowl, lightly whisk the eggs.  Add the sour cream, lemon juice, lemon zest, and butter and whisk again until combined.  Set aside.

In a large bowl, whisk together flour, cornmeal, sugar, salt, the powdery (not the coarse) pistachios, salt, and baking powder.  Make a well in the middle of the dry ingredients, pour the wet ingredients into the well, and fold the dry into the wet until just mixed.

Fill each muffin cup about three quarters full.  Sprinkle the tops with the coarse pistachios and tap the bottom of the pan against the counter to level the batter.  Bale for 12 to 15 minutes, or until the tops are golden brown and a toothpick inserted in the center comes out clean.  Transfer the pan to a wire rack to cool for 10 – 15 minutes.  Pop the muffins out while they’re still warm, and serve immediately.

Leftover muffins will keep, wrapped tightly in plastic wrap, for up to 36 hours.

Excerpted from Baked Elements: Our 10 Favorite Ingredients by Matt Lewis and Renato Poliafito. Copyright © 2012 by Matt Lewis and Renato Poliafito. Excerpted by permission of Stewart, Tabori & Chang, an imprint of Abrams. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.

Leave your Links: Pumpkin Cheddar Muffins

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Leave your links in the comments section and we’ll do a round-up. How did you find these muffins?

Pumpkin Cheddar Muffins

 Baked Explorations by Matt Lewis and Renato Poliafito, p. 25

  • 1 cup canned solid-pack pumpkin puree
  • 3 tablespoons sour cream
  • 2 large eggs
  • 1/2 cup (1 stick) unsalted butter, melted and cooled
  • 2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon cayenne pepper
  • 1 1/2 teaspoons salt
  • 1 1/2 teaspoons freshly ground black pepper
  • 1/2 cup firmly packed dark brown sugar
  • 1 1/4 cups (about 4 ounces) grated sharp cheddar
  • 2 tablespoons pumpkin seeds, optional

Preheat the oven to 400 degrees F. Lightly spray each cup of a standard 12-cup muffin pan with a little bit of vegetable spray and use a paper towel to spread the oil evenly along the bottom and up the sides of each cup.

In a large bowl, whisk together the pumpkin and sour cream. Add the eggs and butter and whisk until combined.

In another large bowl, whisk together the flour, baking powder, cayenne pepper, salt, black pepper and brown sugar. Make a well in the middle of the dry ingredients. Pour the wet ingredients into the well, and fold until just combined. Fold in three-quarters of the cheese.

Divide the batter among the muffin cups. Sprinkle the remaining cheddar and the pumpkin seeds on top of the muffins. Bake them for 20 minutes, or until golden brown. Let the muffin pan cool on a rack for 10 minutes before turning out the muffins. Serve them warm.

Muffins taste best when eaten fresh, but they can be made ahead of time and reheated in a 200-degree oven.

In the oven: Pumpkin Cheddar Muffins

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The recipe for November 6 just screams fall! Pumpkin, dark brown sugar (of course), cayenne pepper, black pepper and over a cup of sharp cheddar get together to make savory-sweet muffins, as part of the breakfast chapter of the book (page 25).

So what do you think? Excited about this one? Going to source out raw-milk cheddar as per Matt’s recommendation?

Pumpkin Cheddar Muffins

1 cup canned solid-pack pumpkin purée
3 tablespoons sour cream
2 large eggs
1/2 cup (1 stick) unsalted butter, melted and cooled
2 cups all-purpose flour
1.5 teaspoons baking powder
1/4 teaspoon cayenne pepper
1.5 teaspoons salt
1.5 teaspoons freshly ground black pepper
1/2 cup firmly packed dark brown sugar
1 1/4 cups (about 4 ounces) grated sharp cheddar
2 tablespoons pumpkin seeds, optional

1. Preheat the oven to 400 degrees F. Lightly spray each cup of a standard 12-cup muffin pan with a little bit of vegetable spray and use a paper towel to spread the oil evenly along the bottom and up the sides of each cup.

2. In a large bowl, whisk together the pumpkin and sour cream. Add the eggs and butter and whisk until combined.

3. In another large bowl, whisk together the flour, baking powder, cayenne pepper, salt, black pepper, and brown sugar. Make a well in the middle of the dry ingredients. Pour the wet ingredients into the well, and fold until just combined. Fold in three-quarters of the cheese.

4. Dive the batter among the muffin cups. Sprinkle the remaining cheddar and the pumpkin seeds on top of the muffins. Bake them for 20 minutes, or until golden brown. Let the muffin pan cool on a rack for 10 minutes before turning out the muffins. Serve them warm.

5. Muffins taste best when eaten fresh, but they can be made ahead of time and reheated in a 200-degree oven.

Excerpted from Baked Explorations: Classic American Desserts Reinvented by Matt Lewis and Renato Poliafito. Copyright © 2010 by Matt Lewis and Renato Poliafito. Excerpted by permission of Stewart, Tabori & Chang, an imprint of Abrams. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.

In the Oven: Honey Corn Muffins

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Honey Corn Muffins
Makes 12 muffins

2 large eggs, at room temperature
1 cup buttermilk, at room temperature
1/4 cup honey
1/2 stick (4 tablespoons) unsalted butter, melted and cooled
1 1/4 cups yellow cornmeal (I used stone ground)
3/4 cup all-purpose flour
1 tablespoon baking powder
1/4 cup light brown sugar, firmly packed
2 tablespoons granulated sugar
1 teaspoon kosher salt

Preheat oven to 400 degrees. Lightly spray a standard 12-cup muffin pan with vegetable spray. Using a paper towel, spread the oil evenly around each muffin cup.

In a medium bowl, lightly whisk the eggs. Add buttermilk, honey, and butter, whisking together until combined.

In a large bowl, whisk the cornmeal, flour, baking powder, both sugars, and salt together. Make a well in the middle of the dry ingredients, pour the wet ingredients into the well, and gently fold the two together until just combined.

Use a large ice cream scoop and fill each muffin cup about three-quarters full. Tap the bottom of the pan on the counter to level the batter a bit. Bake for 12-15 minutes, or until the tops are golden brown and a toothpick inserted into a muffin comes out clean. Let cool for about 10 minutes on a wire rack before popping the muffins out.

Serve muffins while they’re warm. Serve with butter and/or honey, if desired. Leftover muffins can be sliced and toasted in the oven.

Excerpted from Baked Explorations: Classic American Desserts Reinvented by Matt Lewis and Renato Poliafito. Copyright © 2010 by Matt Lewis and Renato Poliafito. Excerpted by permission of Stewart, Tabori & Chang, an imprint of Abrams. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.