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Double Chocolate Cheesecake Muffins Recipe

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4.8 from 94 reviews

Indulge in these rich and moist Double Chocolate Cheesecake Muffins, featuring a luscious layer of creamy cheesecake nestled between chocolate cocoa muffin batter, sprinkled with mini chocolate chips for an extra burst of chocolatey goodness. Perfect for breakfast, dessert, or an anytime treat.

Ingredients

Scale

Muffin Batter

  • 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

Cheesecake Layer

  • 1 package (8 oz) cream cheese, softened
  • 1/2 cup sugar
  • 1 large egg
  • 1/4 cup mini chocolate chips

Instructions

  1. Preheat and prepare: Preheat your oven to 400ºF (204ºC). Line 20 muffin cups with paper liners to prevent sticking and make cleanup easier.
  2. Mix dry ingredients for muffins: In a medium bowl, whisk together the flour, cocoa powder, salt, baking powder, baking soda, and ground cinnamon until evenly combined. Set aside.
  3. Cream butter and sugar: In a large mixing bowl, beat the softened butter and brown sugar together until the mixture is creamy and smooth.
  4. Add wet ingredients: Mix in the egg, vanilla extract, and sour cream, beating until the batter is smooth and well combined.
  5. Combine dry and wet mixtures: Gradually add the dry flour mixture and milk to the wet batter, alternating between them. Start and end with the flour mixture. Mix gently to combine without overworking the batter.
  6. Fold in chocolate chips: Carefully fold in 1 cup of mini chocolate chips into the muffin batter, then set this mixture aside.
  7. Prepare cheesecake layer: In a separate bowl, beat the softened cream cheese until creamy. Add sugar and beat again until smooth. Add the egg and mix just until combined, being careful not to overbeat to maintain a creamy texture.
  8. Assemble muffins: Spoon a portion of the muffin batter into the bottom of each muffin liner. Top with a spoonful of the cheesecake mixture, then cover with the remaining muffin batter to encase the cheesecake layer.
  9. Add topping: Sprinkle the tops of each muffin with the remaining 1/4 cup of mini chocolate chips for extra chocolate flavor and a nice visual appeal.
  10. Bake: Bake the muffins in the preheated oven for 16 to 18 minutes, or until a toothpick inserted near the center comes out mostly clean with just a few moist crumbs.
  11. Cool down: Remove the muffins from the oven and let them cool in the pan for 5 minutes. Then transfer them to a wire rack to cool completely before serving.

Notes

  • Ensure cream cheese is softened to room temperature for easy beating and a smooth cheesecake layer.
  • Do not overmix the cheesecake layer to avoid a dense texture; mix just until combined.
  • You can substitute sour cream with Greek yogurt for a slightly tangier flavor.
  • Store muffins in an airtight container at room temperature for up to 2 days or refrigerate for up to a week.
  • These muffins freeze well; wrap individually and freeze for up to 2 months.

Keywords: double chocolate cheesecake muffins, chocolate muffins, cheesecake muffins, chocolate chip muffins, dessert muffins, breakfast muffins

Find it online: https://chefmilacook.com/double-chocolate-cheesecake-muffins-recipe/