Chocolate Apricot Cheesecake Muffins

On Monday I will see my coworker in person again. Last time we have been together was in the end of Sepember on our 3 days trip to Sankt Peter-Ording. Since that time we only talked over the phone. Due to the Pandemic we are not allowed to share an office. She will come and booked herself a free office space.

I told her - to celebrate I will bake something. At 26 C at 9 AM it is "great" to heat up the oven. But what is a little sweat to give someone a good greeting.

I bought some apricots yesterday and decided to pimp the cheesecake filling a little. But I did not want to stick some apricot chunks into the muffin. I put the destoned apricots into the microwave for 2 min and took off the skin and used only the fruity mash to add to the chessecake cream.

Recipe for 16 muffins:

dark mix:

50 g 72 % chocolate + 100 g Valhrona milk chocolate , 30 g butter

200 g flour, 1 tsp baking powder, 1/2 tsp baking soda, pinch salt, 2 tbsp red Cameroon cocoa

100 g sugar, 2 eggs, 200 g buttermilk, 1 tsp vanilla extract 

cheesecake mix:

3 apricots

250 g cream cheese, 1 egg, 30 g sugar,

zest of 1 lemon, 30 g corn starch, 1 tsp vanilla extract

Preheat the oven 180 C fan.

Melt chocolate and butter together. Add the dry ingredients. Mix and add eggs and buttermilk and vanilla. Pour into paper cups in a muffin tin up to the middle.

Mix cream cheese and all other ingredients and use a tablespoon and top the muffins with the batter.

Stick in the oven and bake for 20 min.

I took the muffins to the office today. At 10AM they were gone!