White Chocolate Muffins with Cheesecake Filling

White Chocolate Muffins with Cheesecake Filling

“…Preparing brunch, it is always a good idea to make the activity as stress-free
as possible – you want the meal to be special, but you’re just not in the mood to
fuss. Savory/sweet and a piece of cake are these White Chocolate Cheesecake Muffins. Serve these terrific treats with mugs of steaming-hot coffee (hot chocolate for the kids) and fruit salad, and just wait for the compliments to roll in.”

Yield: 16 muffins
Preparation: 1 hour plus baking times

Cheesecake filling:
8 ounces cream cheese, softened
1/4 cup granulated sugar
1 large egg
1/8 teaspoon salt

Streusel topping:
1 cup coarsely chopped almonds
2 tablespoons granulated sugar

White chocolate muffins:
3 ounces Swiss white chocolate, coarsely chopped
3/4 cup milk, divided
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup granulated sugar
1/3 cup vegetable oil
1 large egg
1 teaspoon vanilla extract
1/2 cup dried cherries, coarsely chopped

Make the cheesecake filling:
1. In a small bowl, using a hand-held electric mixer, combine the cream cheese, sugar, egg and salt. On low speed, beat until creamy. Set aside.

Make the streusel topping:
2. In a small bowl combine the almonds and sugar. Set aside.

Make the muffins:
3. Position a rack in the center of the oven and preheat to 350 degrees F.
Line 16 muffin cups with paper baking cps and set aside.
4. Place the white chocolate and 1/4 cup of milk in a small bowl and melt according to the directions in the Chocolate Key.
5. In a medium bowl sift together the flour, baking soda and salt. Stir with
a wire whisk to combine. Set aside.
6. In a 4 1/2-quart bowl of a heavy-duty electric mixer, using the paddle attachment, combine the sugar, vegetable oil, egg, and vanilla extract; beat well. Using a wooden spoon, stir in the melted chocolate. Gradually add the flour mixture alternately with the remaining 1/2 cup milk. Using a rubber spatula, scrape down the sides of the bowl and stir to mix well. Stir in the dried cherries.
7. Spoon half of the batter into the 16 paper-lined muffin pans. Spoon 1 slightly mounded tablespoon of the cheesecake filling over the batter and top with remaining batter, filling two-thirds full. Sprinkle the streusel topping over the muffin tops. Bake for about 25 minutes or until a cake tester inserted in the center comes out clean. Cool 5 minutes and remove from pans to cool completely. When cool, store the muffins in a plastic bag or airtight container.