Chocolate Cheese Muffins

These Chocolate Cheese Muffins are an absolute favorite for Pesach. You may be baking them on repeat.

Ever since this recipe by Faigy Cohen was featured in the Whisk’s Pesach Edition of 2022 (Ami Magazine’s Food Magazine), I have been adding 3-4 tubs of cream cheese to my Pesach grocery list. Because, these muffins are something that you bake once, and they go so fast, so then you bake some more. And more. 

This is the perfect thing to serve on Chol Hamoed as a late breakfast or a coffee break. They’re delicious and not Pesachdig tasting at all. This has become a family staple, something we look forward to from year to year. Thank you Faigy!

Start by beating together the eggs and sugar. A hand mixer is perfect for this and a cheap purchase that will last you a lifetime of Pesach cheesecakes. Use it to mix your pancakes as well, or to prepare this cheesecake.

Let it get nice and creamy…

Add the potato starch…

And the cocoa…

Blend together.

Then drizzle in the oil and the diluted coffee.

The muffin batter is done. 

The cheese filling is super quick to make too.

Just blend together the cream cheese, sugar, and egg…

Until it’s nice and creamy!

While you can just dollop the cheese filling, it’s much easier and neater to add it to a piping bag. 

Then, once you add the batter to your muffin cups, you can just pipe the filling in. We don’t mind if it peaks out of the top a bit.

Sprinkle on some chocolate chips.

Yum. Enjoy any morning with your coffee!

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Chocolate Cheese Muffins

Servings 18

Ingredients

Muffin:

• 4 eggs
• 1 ¼ cups sugar
• ¾ cup potato starch
• ½ cup cocoa powder
• 1 cup oil
• ½ tsp coffee, diluted in a few drops of boiling water
• mini chocolate chips

Cheese Filling:

• 8 ounces cream cheese (we used the whipped one in a tub, unwhipped works too)
• ¼ cup sugar
• 1 egg

Instructions

• Preheat oven to 350°F.
• In a bowl, combine eggs and sugar until fluffy. Add potato starch, cocoa powder, oil, and coffee, mixing until well combined.
• Prepare the cheese filling: In a separate bowl, beat together cream cheese, sugar, and egg until smooth. Add filling to a piping bag.
• Add liners to 18 muffin cups. Divide batter between them. Pipe cheese filling into each batter. Top with mini chocolate chips. Bake for 25 minutes.

Notes

We tested out the muffins in disposable and hard pans and the baking time didnt prove to be different at all.

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