Black Bottom Muffins

Black Bottom Muffins

for the delightful Amy Jo...

1 ¼ cups all-purpose flour
¾ cups sugar
1/3 cup unsweetened cocoa powder
½ tsp. baking soda
¼ tsp. salt
2/3 cup buttermilk
¼ cup vegetable oil
¼ cup butter, melted & cooled
1 egg, lightly beaten
1 tsp. vanilla
1/3 cup semisweet chocolate chips, chopped
(I use mini & skip the chopping)

Topping:
1 8oz. pkg. cream cheese, softened
¼ cup sugar
1 egg, lightly beaten
1/8 tsp. almond extract

1.Preheat oven to 375° F. Grease twelve muffin cups.
2. In a large bowl, stir together flour, sugar, cocoa, baking soda & salt.
3. In another bowl, stir together buttermilk, oil, butter, egg & vanilla until blended.
4. Make a well in the center of dry ingredients; add buttermilk mixture and stir JUST TO COMBINE. Stir in chips. DON’T OVER STIR BATTER!
5. Spoon batter into prepared muffin cups.
6. In a medium bowl, stir together cream cheese, sugar, egg & almond extract until well blended. Spoon mixture over chocolate batter in muffin cups.
7. Bake 20 to 25 minutes, or until a cake tester inserted into center of one muffin comes out clean.
8. Remove muffin tin or tins to wire rack. Cool 4 minutes before removing muffins from cups; finish cool on a rack.
9. Serve warm or cool completely and store in an airtight container in refrigerator. Let muffins reach room temperature before serving.
These muffins freeze well. Makes 12 muffins.