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for the cheesecake filling:
8 ounces cream cheese, softened
1/2 cup sugar
1/2 teaspoon salt
1 egg
for the muffin batter:
3 ounces white chocolate-dairy
3/4 cup milk, divided
1 1/2 cups flour
1 teaspoon baking soda
1/2 cup sugar
1 egg
1/3 cup oil
1 teaspoon pure vanilla extract
for the streusel topping:
1 cup almonds, coarsely chopped
2 tablespoons sugar
prepare the cheesecake filling:
Combine the cream cheese, sugar, egg & salt. Beat until creamy. Set aside.
prepare the muffins:
Preheat oven to 350 degrees. Line 16 muffin cups with paper liners. In a double boiler, melt the white chocolate and 1/4 cup milk. Sift together the flour and baking soda. Set aside.
In a bowl of an electric mixer, using the paddle attachment, combine the sugar, oil, egg and vanilla. Stir in the melted chocolate. Add the flour mixture, alternating with the remaining milk. Mix until just combined.
Spoon half of the batter into the 16 paper-lined muffin pans. Spoon one heaping tablespoon cheesecake filling over the batter in each cup. Top with remaining muffin batter. Combine almonds and sugar for the streusel and sprinkle over muffins.
Bake for 25 minutes or until a cake tester inserted into the cake part of 1 muffin comes out clean. Remove from oven and cool 5 minutes. Remove muffins from pan to cool completely. Yield: 16 muffins
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