Ultimate Chocolate Cheesecake Muffins Recipe
Decadent chocolate muffins with a creamy cheesecake center - perfect for breakfast or dessert. Easy to make and irresistibly delicious!
Ingredients
Ingredients (Grouped):
Dry Ingredients:
- 1 ½ cups 190g all-purpose flour
- ½ cup 50g unsweetened cocoa powder
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
Wet Ingredients:
- ½ cup 115g unsalted butter, melted
- ¾ cup 150g granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup 120ml buttermilk
Cheesecake Filling:
- 8 oz 225g cream cheese, softened
- ¼ cup 50g granulated sugar
- 1 egg yolk
- ½ tsp vanilla extract
Optional Toppings:
- ½ cup chocolate chips
- Powdered sugar for dusting
Instructions
Instructions (Step-by-Step):
Preparation:
- Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with liners
- Bring all refrigerated ingredients to room temperature
Make Cheesecake Filling:
- Beat cream cheese until smooth (30 seconds)
- Add sugar and beat until combined (30 seconds)
- Mix in egg yolk and vanilla until just incorporated
Make Muffin Batter:
- Whisk together all dry ingredients in large bowl
- In separate bowl, whisk melted butter, sugar, eggs, vanilla and buttermilk
- Gently fold wet ingredients into dry until just combined (don't overmix)
Assemble Muffins:
- Fill each muffin cup halfway with chocolate batter
- Add 1 tbsp cheesecake filling to center of each
- Cover with remaining batter, filling cups ¾ full
- Optional: Sprinkle chocolate chips on top
Baking:
- Bake for 18-22 minutes until toothpick comes out clean
- Let cool in pan for 5 minutes
- Transfer to wire rack to cool completely
Notes
Notes:
Store in airtight container at room temperature for 2 days or refrigerate for 5 days
Freeze for up to 3 months - thaw at room temperature
For best results, use room temperature ingredients
Don't overmix the batter to keep muffins tender
Dutch-process cocoa powder recommended for richer flavor
Can substitute buttermilk with milk + ½ tbsp lemon juice