Chocolate Cheesecake Muffins
These decadent chocolate cheesecake muffins are made with a rich chocolate muffin batter and a creamy cheesecake filling.
Servings: 16 muffins
Ingredients
Chocolate Chip Cheesecake
- 8 ounces cream cheese room temperature
- ½ cup granulated sugar
- 1 large egg
- ½ teaspoon vanilla extract
- ¼ cup mini chocolate chips
Chocolate Muffins
- ½ cup butter room temperature
- 1 cup granulated sugar
- 1 large egg
- 1 cup plain Greek yogurt
- ½ cup whole milk
- ¼ cup dark coffee cooled to room temperature
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- ¾ cup mini chocolate chips divided
Instructions
Cheesecake
- Preheat oven to 400 degrees F. Line two muffin pans with cupcake papers, about 16 are needed.
- In a medium bowl, add the 8 ounces cream cheese. Beat with a hand mixer on medium speed until smooth.
- Add in the ½ cup granulated sugar. Beat until incorporated. Scrape down the sides of the bowl.
- Add in the 1 large egg and ½ teaspoon vanilla extract. Continue mixing until well combined.
- Fold in the ¼ cup mini chocolate chips.
- 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
- In a large bowl, add the ½ cup butter and 1 cup granulated sugar. Using a hand mixer, beat on medium until creamed.
- Add the 1 large egg, 1 cup plain Greek yogurt, ½ cup whole milk, ¼ cup dark coffee and 1 teaspoon vanilla extract. Beat until well combined.
- In a separate bowl, add in the 2 cups all-purpose flour, ½ cup unsweetened cocoa powder, 1 teaspoon baking soda, and 1 teaspoon salt. Whisk until combined.
- 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.
- Work in ½ of your chocolate chips.
- 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.
- Pipe a ring around the bottom of the paper liner.
- 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.
- Pipe about 2 tablespoons of cheesecake batter on top of the ring of chocolate muffin batter.
- Cover the top of the cheesecake batter with another more chocolate muffin batter, filling the liners about ¾ full.
- Sprinkle the top with more mini chocolate chips.
- 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.
- Let cool in the muffin pans.
- 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
Calories: 312kcal | Carbohydrates: 41g | Protein: 6g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 54mg | Sodium: 334mg | Potassium: 115mg | Fiber: 2g | Sugar: 27g | Vitamin A: 435IU | Vitamin C: 1mg | Calcium: 60mg | Iron: 1mg
