Chocolate Cheesecake Muffins
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5
84 reviews
Excellent
Chocolate Cheesecake Muffins
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Chocolate Cheesecake Muffins combine rich chocolate muffin batter with a smooth, creamy cheesecake filling for a moist and decadent treat. The muffins have chocolate chips folded through the cocoa-flavored base and a creamy cheesecake layer inside that complements the overall chocolate richness. These muffins are best served cold due to the cheesecake component and make a delicious snack or dessert option that keeps well refrigerated.
Description
This recipe features chocolate muffins made from ingredients including avocado oil, cocoa powder, buttermilk, and optional instant coffee to intensify the chocolate flavor. The dry ingredients are carefully folded into the wet to maintain tenderness without overmixing, while semisweet chocolate chips are added for pockets of melted chocolate within each muffin.
The cheesecake filling is prepared separately with softened cream cheese, sugar, sour cream, vanilla, and egg to create a creamy, slightly tangy contrast to the chocolate muffin batter. Muffins are baked with a layer or dollop of this filling inside, resulting in a two-textured baked good.
Chocolate Cheesecake Muffins store well in an airtight container in the refrigerator for up to five days and are noted to be especially enjoyable when served cold because of the cheesecake filling’s texture. This treat works well for breakfast, dessert, or a midday snack where a richer, chocolaty baked item is desired.
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Ingredients
Chocolate Muffins
- ⅓ cup avocado oil or canola oil or vegetable oil
- ⅔ cup granulated sugar
- ¼ cup buttermilk
- 1 egg large
- 1 teaspoon vanilla extract
- ⅓ cup sour cream
- 1 cup all-purpose flour
- ¼ cup cocoa powder natural
- ¾ teaspoon baking soda
- ½ teaspoon instant coffee optional, this intensifies the chocolate flavor
- ¼ teaspoon salt
- 1 cup semisweet chocolate chips plus additional for topping, if desired
Cheesecake Filling
- 8 oz cream cheese softened (I recommend brick-style full-fat cream cheese only, sometimes referred to as “Philadelphia” in countries outside the US).
- 5 Tablespoons granulated sugar
- 2 Tablespoons sour cream
- 1 egg lightly beaten, large
- ¼ teaspoon vanilla extract
Instructions
Chocolate Muffins
- Preheat oven to 350F (175C) and line a 12-count muffin tin with paper liners. Set aside.
- In a large bowl, whisk together oil, sugar, buttermilk, egg, vanilla extract, and sour cream until well-combined.
- In a separate bowl, whisk together flour, cocoa powder, baking soda, instant coffee (if using), and salt.
- Add the flour mixture to the wet ingredients and use a spoon or spatula to fold together until just barely combined.
- Add chocolate chips and gently stir until they are incorporated into the batter and batter is combined, but do not over-mix (which can make the muffins dense and dry).
- Set batter aside and prepare cheesecake filling.
Cheesecake Filling
- In a large, clean bowl, stir together cream cheese and sugar until smooth and creamy (an electric mixer makes easy work of this and makes it easier to ensure your cream cheese is smooth and lump-free, but if the cream cheese is soft enough this can be done by hand).
- Add sour cream and vanilla extract and stir until well-combined, then finally stir in the egg until incorporated. The batter should be smooth.
Assembly
- Scoop chocolate batter into prepared muffin tin, filling each paper liners halfway full. You will have some batter left, reserve this to use after you’ve added the cheesecake layer.
- For a rich, thick pocket of cheesecake filling, take a spoon and use it to make a crater/divot in the center of each muffin.
- Scoop a heaping tablespoon of cheesecake filling into the center of each muffin in the crater you just created (it won’t all fit, some will sit on top of the chocolate batter and this is fine).
- Portion a small amount of remaining chocolate batter over the top of the cheesecake layer and use a toothpick to swirl the batters together. If desired, sprinkle tops with additional chocolate chips.
- Transfer to 350F (175C) oven ad bake for 22-25 minutes or until muffins are baked through. A toothpick inserted in the center should come out mostly clean or with a few wet crumbs, but not wet batter (if the toothpick is very chocolatey, test again, you may have hit a melted chocolate chip!).
- Allow muffins to cool in tin for 10-15 minutes before removing. While they may be puffed and rounded immediately after coming out of the oven, they'll sink in on themselves as they cool, this is normal and just due to the heavy cheesecake filling. Taste over beauty! These muffins may be enjoyed still warm or they may be allowed to cool completely and be refrigerated before enjoying!
Equipments used:
Notes
- Store muffins in an airtight container in the refrigerator for up to 5 days to maintain freshness.
- These muffins taste best when served cold, highlighting the cheesecake filling texture.
Nutrition Information
Show Details
Serving
1muffin
Calories
339kcal
(17%)
Carbohydrates
34g
(11%)
Protein
5g
(10%)
Fat
21g
(32%)
Saturated Fat
13g
(65%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
5g
(25%)
Trans Fat
1g
(50%)
Cholesterol
54mg
(18%)
Sodium
202mg
(8%)
Potassium
181mg
(4%)
Fiber
2g
(8%)
Sugar
23g
(46%)
Vitamin A
361IU
(7%)
Vitamin C
1mg
(1%)
Calcium
51mg
(5%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 12muffins
Amount Per Serving
Calories 339 kcal
% Daily Value*
| Serving | 1muffin | |
| Calories | 339kcal | 17% |
| Carbohydrates | 34g | 11% |
| Protein | 5g | 10% |
| Fat | 21g | 32% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 54mg | 18% |
| Sodium | 202mg | 8% |
| Potassium | 181mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 23g | 46% |
| Vitamin A | 361IU | 7% |
| Vitamin C | 1mg | 1% |
| Calcium | 51mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
84 reviews
Excellent
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