Apricot Chocolate Chip Cheesecake Muffins Recipe

Ingredients for Apricot Chocolate Chip Cheesecake Muffins

• 1 ½ cups all-purpose flour
• Dried Apricot
• 2 teaspoons baking powder
• ½ teaspoon salt
• 2 tablespoons granulated sugar
• 2 large eggs
• Low Fat Milk
• Vegetable Oil
• 1 teaspoon vanilla extract
• Light Cream Cheese
• ½ teaspoon almond extract
• Semi Sweet Chocolate Chips
• Ground Cinnamon

How to Make Apricot Chocolate Chip Cheesecake Muffins

1. Preheat oven to 350°F (175°C). Grease a 12-cup muffin tin or line with paper liners.
2. In a medium bowl, whisk together 1 ½ cups all-purpose flour, 1 cup chopped dried apricots, 2 teaspoons baking powder, and ½ teaspoon salt.
3. In a large bowl, whisk together 1 cup granulated sugar, 2 large eggs, ½ cup milk, ¼ cup vegetable oil, and 1 teaspoon vanilla extract.
4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
5. In a medium bowl, using an electric mixer, beat together 8 ounces cream cheese (softened), ¼ cup powdered sugar, and ½ teaspoon almond extract until smooth and creamy.
6. Stir in ½ cup chocolate chips.
7. Set aside.
8. In a small bowl, combine 2 tablespoons granulated sugar and ½ teaspoon ground cinnamon.
9. Set aside.
10. Spoon the muffin batter into the prepared muffin cups, filling each about halfway.
11. Drop 1 teaspoon of the cheesecake filling onto the center of the batter in each muffin cup.
12. Top with the remaining muffin batter.
13. Sprinkle evenly with the cinnamon-sugar topping.
14. Bake for 22-24 minutes, or until a toothpick inserted into the center comes out clean and the muffins are golden brown.
15. Let cool in the muffin tin for 5 minutes before transferring to a wire rack to cool completely.