Description

These Double Chocolate Cheesecake Muffins offer a delightful combination of rich, moist chocolate muffin batter swirled with a creamy, tangy cheesecake filling. Baked to perfection, each muffin is generously studded with chocolate chips, providing an extra layer of chocolatey indulgence and a pleasant textural contrast. The result is a balanced treat, marrying the deep cocoa notes with the smooth, slightly tart cream cheese.

Ingredients

Scale

*For the Chocolate Muffin Batter:*
1 ½ cups all-purpose flour
¾ cup granulated sugar
½ cup unsweetened cocoa powder
1 teaspoon baking soda
½ teaspoon salt
1 large egg
1 cup buttermilk
½ cup vegetable oil
1 teaspoon vanilla extract
½ cup chocolate chips
*For the Cheesecake Swirl:*
8 ounces cream cheese, softened
¼ cup granulated sugar
1 large egg yolk
½ teaspoon vanilla extract

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Instructions

Preheat oven to 375°F (190°C). Line a 12-cup muffin pan with paper liners.
**Prepare the Cheesecake Swirl:** In a medium bowl, beat softened cream cheese and ¼ cup granulated sugar until smooth. Beat in the egg yolk and ½ teaspoon vanilla extract until well combined. Set aside.
**Prepare the Chocolate Muffin Batter:** In a large bowl, whisk together flour, ¾ cup granulated sugar, cocoa powder, baking soda, and salt.
In a separate medium bowl, whisk together the egg, buttermilk, vegetable oil, and 1 teaspoon vanilla extract.
Pour the wet ingredients into the dry ingredients. Stir gently with a spatula until just combined. Do not overmix; a few lumps are fine. Fold in ½ cup chocolate chips.
Divide about two-thirds of the chocolate muffin batter evenly among the prepared muffin cups.
Spoon a dollop of the cheesecake swirl mixture over the chocolate batter in each cup.
Top with the remaining chocolate muffin batter, covering most of the cheesecake mixture.
Using a skewer or toothpick, gently swirl the cheesecake mixture into the chocolate batter a few times to create a marbled effect. Sprinkle additional chocolate chips on top if desired.
Bake for 18-22 minutes, or until a toothpick inserted into the chocolate portion of a muffin comes out with moist crumbs, but not wet batter.
Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Notes

Ensure cream cheese is at room temperature for a smooth cheesecake swirl.

Do not overmix the muffin batter; overmixing can lead to tough muffins.

For best results, allow muffins to cool completely before serving to let the cheesecake swirl set properly.

Store leftover muffins in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days.

Prep Time: 20 minutes
Cook Time: 20 minutes

Nutrition

Calories: 320 kcal
Fat: 15g
Carbohydrates: 45g
Protein: 6g