Fudgy brownie muffins swirled with a creamy cheesecake that tastes incredible! You won’t get enough of it!
For the cream cheese layer:
8oz(227 g) full fat cream cheese, at room temperature
¼cup(50 g/1.7 oz) granulated sugar
1large egg, at room temperature
½teaspoonpure vanilla extract
For the brownie layer:
4oz/113 g dark chocolate, coarsely chopped
½cup(113 g/4 oz) unsalted butter, cut into small pieces
¾cup(150 g/5.3 oz) granulated sugar
½cup(70 g/2.5 oz) all-purpose flour
Preheat oven to 325F/160C. Line 12 muffin cups with liner papers, so it will be easy to release the muffins from the pan after baking (or use a silicone pan).
Make the cream cheese filling: In a medium bowl, mix together cream cheese and sugar, then stir in the egg and vanilla extract until completely smooth. If the batter isn’t smooth enough, use an electric mixer fitted with the paddle attachment and beat on medium speed until smooth. Don’t overmix or the cheesecake will crack during baking. Set aside while making the brownies.
Make the brownies: In a large heat-proof bowl, place chocolate and butter, and heat in the microwave in 20-second intervals, stirring in between each interval until melted (or set over a saucepan of simmering water, stirring occasionally). Add sugar and whisk until combined. Add eggs, one at a time, and whisk just until combined. Stir in vanilla extract. Sift flour and salt over chocolate mixture and fold, using a rubber spatula, just until combined. Do not over mix.
Set aside 1/4 cup of brownie batter and divide the rest between muffin cups, filling them about half way full. Divide cheesecake mixture between muffin cups, on top of the brownie mixture. Take the reserved brownie batter and drop about a teaspoon of batter on top of the cheesecake batter. Gently swirl with a toothpick for a marble effect. Bake for 20 minutes or until a toothpick inserted into the center of a muffin comes out with a few moist crumbs and not completely clean. Transfer to a wire rack and allow to cool for 10 minutes before removing muffins from pan.
Store muffins in the fridge in an airtight container for up to 5 days. Serve at room temperature.
Muffins can be frozen for up to 2 months. Thaw them on the counter, still covered, or overnight in the fridge.