Carrot Patch Chocolate Cheesecake Muffins

Carrot Patch Chocolate Cheesecake Muffins

These Carrot Patch Chocolate Cheesecake muffins are so delicious and easy to make - imagine super moist and fluffy milk chocolate chunk sponge, creamy vanilla cheesecake mixture and crunchy chocolate crumb topped off with a super cute strawberry carrot decoration! Enjoy these jumbo bakery-style muffins as an extra indulgent Easter treat.

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Prep: 45

Cook: 25

Total: 1 10

Servings: large muffins

Ingredients

For the chocolate crumb:

25 grams plain flour
25 grams caster sugar
0.5 tablespoon Menier 100% Cocoa Powder
25 grams unsalted butter cold

For the chocolate muffins:

160 grams self-raising flour
30 grams Menier 100% Cocoa Powder
150 grams caster sugar
0.5 teaspoon baking powder
0.5 teaspoon salt
1 medium egg
75 mililitres milk whole or semi-skimmed
75 grams sour cream
50 mililitres vegetable oil
100 grams Menier Milk Chocolate

For the cheesecake filling:

100 grams full-fat cream cheese
25 grams caster sugar
0.5 teaspoon vanilla extract
1 medium egg

For the strawberry carrot and bunny decoration:

6 small strawberries
150 grams Menier White Chocolate
oil-based orange food colouring gel or liquid food colouring will not work
6 mini chocolate bunnies I used Malteser Bunnies

Instructions

Start by making the chocolate crumb:

In a small bowl, stir the 25 grams plain flour, 25 grams caster sugar and 0.5 tablespoon Menier 100% Cocoa Powder together.
Chop up the 25 grams unsalted butter and add it to the bowl. Rub together using your fingertips until the mixture forms chunky crumbs. Pop in the fridge for now.

Now make the chocolate muffins:

Preheat the oven to 220°C fan and line a 12-hole muffin tin with 6 muffin liners, leaving every other hole free (this will help the muffins rise extra tall).
In a large bowl, whisk the 160 grams self-raising flour, 30 grams Menier 100% Cocoa Powder, 0.5 teaspoon baking powder, 150 grams caster sugar and 0.5 teaspoon salt together.
In a separate bowl or jug, whisk the 1 medium egg, 75 mililitres milk, 75 grams sour cream and 50 mililitres vegetable oil together.
Pour the wet ingredients into the dry ingredients and fold together until the mixture is just combined. Be careful not to overmix - you're looking for a lumpy mixture with lots of air bubbles.
Chop up the 100 grams Menier Milk Chocolate and fold into the mixture. Set the bowl aside while you make the cheesecake filling.

Make the cheesecake filling:

Whisk the 100 grams full-fat cream cheese, 25 grams caster sugar, 0.5 teaspoon vanilla extract and 1 medium egg together until smooth and combined. Don't worry if the mixture is runny.

Assemble and bake the muffins:

Fill the cases halfway with the chocolate muffin mixture. Top with a heaped spoonful of cheesecake mixture, followed by more of the chocolate mixture.
Generously sprinkle over the chocolate crumb.
Bake for 10 minutes at 220°C fan then reduce the temperature to 180°C fan and bake for a further 15 minutes until risen and springy to the touch. Transfer to a wire rack and leave to cool.

While the muffins cool, prepare the strawberry carrots:

Break the 150 grams Menier White Chocolate up into a small glass bowl and microwave for 60 seconds or until fully melted. Stir until smooth.
Add a few drops of the oil-based orange food colouring and stir until the colour is even.
Dunk in the 6 small strawberries and place on a lined baking tray.
Drizzle any leftover chocolate on top of the strawberries and pop in the fridge for 10 minutes or until set.