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Chocolate Cheesecake Muffins
5 from 3 votes

Chocolate Cheesecake Muffins

These decadent chocolate cheesecake muffins are made with a rich chocolate muffin batter and a creamy cheesecake filling.

Prep Time
25 mins
Cook Time
20 mins
Additional Time
1 hr
Total Time
1 hr 45 mins
Servings: 16 muffins
Calories: 312 kcal
Course: Dessert, Breakfast
Cuisine: American

Ingredients

Chocolate Chip Cheesecake
  • 8 ounces cream cheese room temperature
  • ½ cup granulated sugar
  • 1 egg large
  • ½ teaspoon vanilla extract
  • ¼ cup mini chocolate chips
Chocolate Muffins
  • ½ cup butter room temperature
  • 1 cup granulated sugar
  • 1 egg large
  • 1 cup yogurt plain, Greek
  • ½ cup milk whole
  • ¼ cup coffee cooled to room temperature, dark
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • ½ cup cocoa powder unsweetened
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • ¾ cup mini chocolate chips divided

Instructions

Cheesecake
    Cup of Yum
  1. Preheat oven to 400 degrees F. Line two muffin pans with cupcake papers, about 16 are needed.
  2. In a medium bowl, add the cream cheese. Beat with a hand mixer on medium speed until smooth.
  3. Add in the granulated sugar. Beat until incorporated. Scrape down the sides of the bowl.
  4. Add in the egg and vanilla extract. Continue mixing until well combined.
  5. Fold in the chocolate chips.
  6. Using a piping bag or a large storage bag, scoop the cheesecake batter the bag. Place in the fridge until the muffin batter is prepared.
Chocolate Muffins
  1. In a large bowl, add the butter and sugar. Using a hand mixer, beat on medium until creamed.
  2. Add the egg, yogurt, milk, coffee and vanilla. Beat until well combined.
  3. In a separate bowl, add in the flour, cocoa powder, baking soda and salt. Whisk until combined.
  4. Beat the dry ingredients into the wet on low speed. Scrape down the sides of the bowl and beat in any remaining flour or unmixed bits. The batter will be very thick.
  5. Work in ½ of your chocolate chips.
  6. Using a second piping bag or large storage bag, scoop the muffin batter in. Cut the tip or corner off to create a hole slightly smaller than a nickel.
  7. Pipe a ring around the bottom of the paper liner.
  8. Cut a small hole in the tip or corner of the bag of cheesecake batter. The hole should be big enough to squeeze mini chocolate chips through.
  9. Pipe about 2 tablespoons of cheesecake batter on top of the ring of chocolate muffin batter.
  10. Cover the top of the cheesecake batter with another more chocolate muffin batter, filling the liners about ¾ full.
  11. Sprinkle the top with more mini chocolate chips.
  12. Place the muffin pans in the preheated oven and bake for 5 minutes. Reduce heat to 350 degrees and bake for an additional 13 to 15 minutes or until done. Insert a toothpick in the center of the muffins and if it comes out clean or with moist crumbs, they’re done. Batter always means bake longer.
  13. Let cool in the muffin pans.
  14. Store in an airtight container in the fridge.

Notes

  • The muffins will release better from the liners when cooled completely
  • Storage: Place the muffins in an airtight container or a storage bag in the refrigerator for up to 4 days.
  • Freeze: Place the cooled muffins in a freezer-safe container or freezer bag. Place in the freezer for up to 3 months and can be eaten partially frozen or thawed in the refrigerator overnight.

Nutrition Information

Calories 312kcal (16%) Carbohydrates 41g (14%) Protein 6g (12%) Fat 15g (23%) Saturated Fat 9g (45%) Polyunsaturated Fat 1g (6%) Monounsaturated Fat 3g (15%) Trans Fat 1g (50%) Cholesterol 54mg (18%) Sodium 334mg (14%) Potassium 115mg (2%) Fiber 2g (8%) Sugar 27g (54%) Vitamin A 435IU (9%) Vitamin C 1mg (1%) Calcium 60mg (6%) Iron 1mg (6%)

Nutrition Facts

Serving: 16 muffins

Amount Per Serving

Calories 312

% Daily Value*

Calories 312kcal 16%
Carbohydrates 41g 14%
Protein 6g 12%
Fat 15g 23%
Saturated Fat 9g 45%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 3g 15%
Trans Fat 1g 50%
Cholesterol 54mg 18%
Sodium 334mg 14%
Potassium 115mg 2%
Fiber 2g 8%
Sugar 27g 54%
Vitamin A 435IU 9%
Vitamin C 1mg 1%
Calcium 60mg 6%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.