Description
Easy Skinny Cheesecake Swirl Brownie Muffins are fudgy, bite-sized brownie muffins swirled with delicious, light cream cheese, for a healthier snack or dessert you’ll love!
Ingredients
Brownie Muffin Batter
- 1/3 Cup Light Brown Sugar
- 1/4 Cup Coconut Sugar
- 1 Egg
- 1/2 Cup Unsweetened Applesauce
- 2 Tbsp Olive Oil
- 1/2 tsp Vanilla Extract
- 1/3 Cup Cocoa Powder
- 1/2 Cup Self-Rising Flour
Cheesecake Batter
- 4 oz Light Cream Cheese, softened
- 2 Tbsp Light Brown Sugar
- 1/2 tsp Vanilla Extract
- 1 Egg Yolk
Instructions
- Preheat oven to 350 degrees and spray a 24-count mini muffin pan with non-stick cooking spray.
- In a large glass mixing bowl, whisk together brown sugar, coconut sugar, applesauce, oil, vanilla, and egg until combined.
- Next, use a sifter and add in the cocoa and flour.*
- Stir your cocoa and flour with the wet ingredients until just combined and DON’T OVERMIX.* Set aside brownie batter, and begin preparing your cheesecake mixture.
- In a small bowl, combine your softened cream cheese, brown sugar, vanilla extract, and egg yolk. Use an electric mixer and whisk for 1 minute or until smooth and creamy.
- Next, use a small cookie scoop or measuring spoon and place 1 tablespoon brownie batter into each mini muffin tin. Place 1 tsp cheesecake batter on top of each brownie muffin.
- Using a toothpick, swirl your batter. I recommend folding up the brownie batter on top first, and then swirl around to create the most perfect, beautiful swirl.
- Place your muffins in a preheated oven and bake for 12-15 minutes. Once baked, let cool on a wire cooling rack for 5 minutes before removing to serve.
- Store any leftover brownie muffins in an airtight container for up to 1 week.
Notes
*Sifting these ingredients will help give your muffins a light, soft, and airy texture.
*As with all muffins/brownies, you never want to overmix your batter. Overmixing = dry baked goods. Instead, stir your ingredients until just combined.
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