Introduction

These Double Chocolate Cheesecake Muffins combine rich chocolate flavor with a creamy cheesecake center for an irresistible treat. Perfect for breakfast, dessert, or anytime you crave a sweet and indulgent bite.

The image shows six chocolate muffins in a gray muffin tray on a white marbled surface with a pink and white striped cloth partly visible. Each muffin has two visible layers: the bottom and top layers are rich, dark brown chocolate with a rough, textured surface, and the middle layer is creamy white with chocolate chips scattered within it. The muffins are in light blue paper liners fitting snugly in the tray. The focus is on the muffin closest to the camera, showing detailed texture and chocolate chips on top, with the other muffins softly blurred in the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/2 cup butter (at room temperature)
2/3 cup brown sugar
1 large egg
2 tsp vanilla extract
2/3 cup sour cream
1 tsp ground cinnamon
2 tsp baking powder
1 tsp baking soda
1 tsp salt
1/2 cup unsweetened cocoa powder
2 cups all-purpose flour
2/3 cup milk
1 cup mini chocolate chips
1 package (8 oz) cream cheese, softened
1/2 cup sugar
1 large egg
1/4 cup mini chocolate chips

Instructions

Step 1: Preheat the oven to 400º F and line 20 muffin cups with paper liners.
Step 2: In a bowl, whisk together the flour, cocoa powder, salt, baking powder, baking soda, and cinnamon. Set this dry mixture aside.
Step 3: In a separate large bowl, beat the brown sugar and butter together until creamy. Add the egg, vanilla extract, and sour cream, then beat until smooth.
Step 4: Gradually add the flour mixture and milk to the butter mixture, alternating between the two until just combined.
Step 5: Fold in 1 cup of mini chocolate chips gently and set the muffin batter aside.
Step 6: For the cheesecake layer, beat the cream cheese until smooth and creamy. Add the sugar and continue beating until well combined.
Step 7: Add the egg to the cream cheese mixture and beat just until incorporated. Be careful not to overmix.
Step 8: To assemble, spoon a portion of muffin batter into the bottom of each lined muffin cup. Add a spoonful of the cheesecake mixture on top, then cover with more muffin batter.
Step 9: Sprinkle the remaining 1/4 cup of mini chocolate chips on top of each muffin.
Step 10: Bake the muffins for 16 to 18 minutes, or until a toothpick inserted in the muffin (avoiding the cheesecake layer) comes out mostly clean.
Step 11: Remove from the oven and let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Tips & Variations

Use full-fat cream cheese for the richest cheesecake layer and best texture.
Swap mini chocolate chips for white chocolate or peanut butter chips for a fun twist.
Let muffins cool completely before removing liners for a cleaner appearance.
For extra flavor, add a pinch of espresso powder to the dry ingredients to enhance the chocolate taste.

Storage

Store muffins in an airtight container in the refrigerator for up to 5 days. To enjoy, let them come to room temperature or warm briefly in the microwave for 15-20 seconds. These muffins also freeze well; wrap individually and freeze for up to 2 months. Thaw overnight in the fridge before reheating.

How to Serve

A close-up image of a cupcake with two visible layers: the bottom layer is dark brown and moist, the middle layer is lighter cream colored with a smooth texture, topped by a dark brown upper layer sprinkled with small chocolate chips. The cupcake is partially wrapped in a peeled-back yellowish paper liner showing some brown spots from baking. It sits on a white square plate placed on a white marbled surface with a pink and white striped cloth partially visible underneath. In the background, there is a blurred white mug with colorful dots. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular chocolate chips instead of mini chocolate chips?

Yes, regular chocolate chips work fine, but mini chips distribute more evenly throughout the muffins and melt better in small bites.

How do I prevent the cheesecake layer from mixing into the muffin batter?

Be sure to carefully spoon the cheesecake mixture on top of the muffin batter and avoid stirring. Adding the remaining batter gently over the cheesecake layer helps keep the layers distinct during baking.