For a long time now I've been promising one of my co-workers I would attempt to make him a replication of his favorite muffin that he sometimes gets from a local coffee shop. Sadly, we found out a couple weeks ago that he is leaving our office here in Texas and moving on up to our headquarters located in New York. But what a perfect opportunity to finally make him a batch of some deliciously sweet Tuxedo Muffins to help get him through his long drive!
For those of you unfamiliar with Tuxedo Muffins let me explain.. When you think Tuxedo, black and white should immediately come to mind. While these moist little muffins are not black per say, they are as close as you're going to get when you're working with chocolate-y goodness wrapped around a slightly sweetened, almond flavored, cream cheese filling. Hungry yet?
I like to picture my muffins in little tuxedos because
it says they may be sweet, but they're here to party.
Adapted recipe from 'Old Fashioned Bake Sale'
Oven temp: 375 Bake Time: 25 minutes
Makes 12 muffins
2 1/2 cups AP flour
1 cup packed brown sugar
3 TBS cocoa powder
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 1/3 cup buttermilk
6 TBS oil
2 eggs, beaten
1/2 tsp almond
1/2 cup semi-sweet chocolate chips, melted
1 cup white chocolate chips
Cream Cheese Filling
4 oz cream cheese
1/4 cup powdered sugar
1/2 tsp almond
1/2 tsp vanilla
1 TBS cornstarch
Make cream cheese filling by beating all ingredients in a small bowl until smooth and set aside.
In a large bowl whisk flour, brown sugar, cocoa powder, baking powder, baking soda and salt.
In another bowl, mix buttermilk, oil, 2 beaten eggs, vanilla and almond.
Pour wet ingredients into dry ingredients and mix until just combined.
Melt semi-sweet chocolate chips in microwave on high for 1 minute stirring in 30 second intervals.
Stir melted chocolate into batter until fully incorporated.
Fold in white chocolate chips.
Fill muffin tin with a spoonful of batter.
Place a spoonful of cream cheese filing in center of muffin cup on top of batter (try not to let filling touch the sides of pan)
Cover filling with spoonful of remaining batter in each muffin cup (make sure filling is completely covered).
Transfer filled muffin pan to oven and bake for 25 minutes.
Packaged and ready to head to New York.