I hear there’s magic in Mendocino: from ocean waves crashing into rocky bluffs, to graveyards steeped in fog, to Chocolate-Cheesecake Muffins served at California’s Agate Cove Inn.
When I discovered this recipe while browsing for the InnCognito series, I knew I had to try it: deep chocolate muffins dotted with chocolate baking chips and filled with a dollop of sweetened cream cheese…the decadence alone had me hooked. Easy to make and baked to perfection after just 20 minutes, I found myself flanked by helpers when the oven timer beeped.
“I’ll try one,” said the first.
“I’ll try one, too!” said another.
Before the oven had cooled, these moist muffins had practically vanished and I struggled to reserve a few for photos. The consensus? Surprisingly well-balanced, these muffins are a chocolate lover’s delight and stop short of being cloyingly sweet. Until you can escape to Mendocino for some much needed rest and relaxation, you can enjoy a bit of Agate Cove Inn pampering from the comforts of your kitchen.
Chocolate-Cheesecake Muffins
(featured on Inn Cuisine, adapted from the Agate Cove Inn, Mendocino, CA)
dry ingredients
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 3 tablespoons unsweetened cocoa (pictured here, Hershey’s Special Dark Cocoa)
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup chocolate baking chips
wet ingredients
- 1 large egg, lightly beaten
- 3/4 cup milk
- 1/3 cup canola oil
filling
- 8 ounces cream cheese, softened at room temperature for 15 minutes
- 2 tablespoons granulated sugar
optional
- powdered sugar for garnish
Preheat oven to 350 degrees F for baking. Mix dry ingredients together in a medium-sized bowl; set aside. In a second bowl, blend the cream cheese and granulated sugar together until fluffy; set aside. In a third, smaller bowl, whisk the egg, milk and canola oil together until incorporated.
Making a well in the center of the dry ingredients, pour wet ingredients (all at once) into the dry mixture, folding gently until moistened (it’s ok if batter is lumpy). Spray a standard, 12-cup muffin tin with non-stick cooking spray. Fill muffin cups approximately 1/4 full with batter. Spoon a generous teaspoon of cream cheese filling into each cup of batter, then continue filling muffin cups approximately 3/4 full with remaining batter. Bake at 350 degrees F for 20 minutes. Note: Accurate oven temperature and exact timing are your best bets to test for doneness—the toothpick test won’t work due to filling, although you can press tops (and see if they spring back).
When muffins are done, remove from oven. If necessary, gently loosen edges of muffins with tip of knife. Carefully lift (or turn out) muffins onto wire cooling rack. Dust with powdered sugar if desired; serve warm or at room temperature.
Yield: 9 muffins
Note: While the original recipe stated a yield of 12 muffins, I found the recipe to reproduce 9 standard muffins when prepared as directed.
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{ 25 comments… read them below or add one }
deeply dark, indeed! wowza, those look rich and decadent. the midnight-blackness of the muffins contrasts perfectly with the pure white cream cheese. gorgeous.
Those look like seriously chocolate muffins — and they remind me of the Hostess muffins we used to love when I was a kid.
Oh. Dear.
Oh gosh. These look mighty mighty goood! I can easily imagine myself happily eating way too many of these beauties
oh.my.gosh. these look DIVINE!!! i need a glass of milk!
Grace – The colors are striking, aren’t they? Like night and day.
Lydia – So funny you should mention that. While they don’t resemble Hostess Cupcakes or Ding Dongs in real life, while I was shooting them I kept thinking, “They look like Ding Dongs,” lol. Must be, as Grace touched on, that striking deep chocolate and cream cheese contrast.
Mental P Mama – I know. Not helping with the snug fat jeans issue are they?
Lucy – While they aren’t quite as rich as you might imagine (or as they appear), about a half a muffin at a time will fix your deepest chocolate (or sweets) craving. And of course, it won’t be long before you’re going back for the other half as well!
Natalie – YES. A glass of milk (or coffee, or tea) is mandatory with these muffins. So moist and dense, you really need something to drink!
These look so decadent! Every bite must be amazing
This sound unreal, they remind me a bit of “Farm Cakes” they used to sell at a place near my school. I love the chocolate cream cheese combination, I wish I had been there to steal one away as well.
The dark chocolatey color of those muffins is amazing!
Sandie, I can’t wait to try these muffins. I love the idea of the “cheesecake” in the middle, I think my guests at Big Mill B&B would like this chocolate jolt in the morning! Chloe
These look really fantastic! Very tempting!
love the black and white…delicious!
MMMMMMMMMMMMMMMMM,..these look fabulous!!!
What moere can I say?? Pure indulgence!!
I’m sure they wouldn’t last long in my house either! What gorgeously, rich muffins… and with that sweet cream inside? Wow!
I just whipped up a batch and they’re excellent. I was able to get the 12 the recipe calls for but you’re right, keeping the extra batter and making 9 would give the tops a little more substance.
Oh my – you can bet I am sooooo all over these muffins. Yum!
I made these muffins last night. I thought they were good, but not great. Loved the texture and flavor of the muffin itself, but wasn’t crazy about the filling. Might try again with a little peanut butter added to the cream cheese.
Karine – They are good. My husband, in particular, loved them.
Frenchie – “Farm cakes,” I’m intrigued! What were they exactly? I’d love to know.
Chocolate Shavings – Almost midnight black they are so chocolatey. The color is very similar to that of the Deep Dark Chocolate Cake recipe that appeared on Inn Cuisine a few months ago.
Chloe- Make sure you serve these muffins with plenty of milk, coffee, tea or water. They’re so rich, you really need plenty to drink with them!
A Bowl of Mush – Thank you.
PigPigsCorner – The contrast reminds me of the retail boutique White House/Black Market. Do you have those in the UK?
Sophie – Indulgence says it all!
Patsy – The filling adds a nice touch that really lets the chocolate flavor of these muffins shine; very complementary.
Chris – You managed 12? I’m impressed. Glad to hear you loved them! I think you’re right though—squeezing the batter into just 9 gives the muffins a bit more height.
Kristen – After the Deep Dark Chocolate Cake, maybe these would be appropriate for your 36th plus 1-month birthday?
Michele – Not everyone would be crazy for the cream cheese filling. For those that aren’t, I think your substitution/addition of peanut butter to the center is a brilliant idea—-like Reese’s Peanut Butter cups, but in muffin form. I love it!
These look absolutely delicious. I was thinking about making them for a meeting I have on Saturday (halloween) and thought that adding orange extract and orange food color to the cream cheese mixture might make the muffins look more colorful. Plus, I like the combination of chocolate and orange.
Karen – I love that idea! Instead of the orange extract (provided your meeting is adults only) you could add a smidgen of orange-flavored liqueur instead…something like Grand Marnier; then add a touch of orange food coloring to give it that festive, Halloween pizazz. If you make this, send me pics—I want to see!
Sandie, to make the 12 I didn’t use all of the cream cheese mixture. I wouldn’t have had enough batter to cover it if I had. Still, I ended up with a bit of hollowing:
http://img.photobucket.com/albums/v308/DrButcher/Food/Picture899.jpg
I do agree with Michelle to an extent. Once completely cooled, the texture of the cream cheese changes, adding something to keep it creamier might be a good idea.
Chris – Your muffins look great! I’m curious, what type of cocoa did you use?
Sandie, it was a store brand cocoa available up here in Canada. I was a little disappointed they weren’t as dark as yours, but, they still tasted great which is really what matters.
love the deep dark color! can’t wait to make some.
wow, looks so good with the filling inside!