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Cheesecake Stuffed Chocolate Muffins Recipe

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  • Author: Kimberly
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 12 muffins
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

Delight in these delectable Cheesecake Stuffed Chocolate Muffins, combining rich chocolatey muffin with a smooth, creamy cheesecake center. Perfectly moist and easy to make, these muffins offer a luscious surprise bite in every serving—ideal for breakfast, dessert, or a special snack.

Ingredients

For the Chocolate Muffins:

  • 1 1/2 cups all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 2 large eggs
  • 1 cup whole milk
  • 1/4 cup unsalted butter, melted
  • 1 teaspoon vanilla extract
  • 1/2 cup hot water

For the Cheesecake Filling:

  • 8 oz cream cheese, softened
  • 1/4 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 egg yolk
  • 2 tablespoons heavy cream

Instructions

  1. Preheat the Oven: Preheat your oven to 350°F (175°C). Prepare a muffin tin by lining it with paper liners or greasing it well to prevent sticking. Set aside while you prepare the batter.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt until evenly combined. This ensures even distribution of leavening and cocoa.
  3. Combine Sugars and Eggs: In a large mixing bowl, beat the granulated sugar, brown sugar, and eggs together until the mixture is light and fluffy, which helps to aerate the batter for a tender crumb.
  4. Add Wet Ingredients to Sugars: Mix in the whole milk, melted unsalted butter, and vanilla extract into the sugar and egg mixture until fully incorporated, creating a smooth wet base for the muffins.
  5. Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, gently folding and mixing until just combined. Avoid overmixing to keep the muffins tender.
  6. Add Hot Water: Carefully stir in the hot water. The batter will be thin, which is expected as it helps create moist muffins with a tender crumb.
  7. Prepare Cheesecake Filling: In a separate bowl, beat together the softened cream cheese, powdered sugar, vanilla extract, egg yolk, and heavy cream until the mixture is smooth and creamy with no lumps.
  8. Assemble the Muffins: Spoon the chocolate muffin batter into each muffin cup, filling halfway. Add about one tablespoon of the cheesecake filling into the center, then cover completely with another spoonful of chocolate muffin batter, ensuring the cheesecake is enclosed.
  9. Bake: Place the muffin tin in the preheated oven and bake for 18 to 22 minutes. A toothpick inserted into the muffin should come out clean or with only a little cheesecake filling attached.
  10. Cool Muffins: Let the muffins cool in the pan for 5 minutes to firm up, then transfer to a wire rack to cool completely.
  11. Optional Finishing Touch: Once cooled, dust the muffins lightly with powdered sugar or drizzle with melted chocolate for an extra indulgent finish.

Notes

  • Do not overmix the muffin batter to avoid dense and tough muffins.
  • The hot water thins the batter, but it’s essential for moist texture, so do not skip.
  • You can substitute whole milk with buttermilk for a slightly tangier flavor and tender crumb.
  • For a dairy-free option, use dairy-free cream cheese and milk alternatives, but note texture may vary.
  • Store muffins in an airtight container at room temperature for up to 3 days or refrigerate to keep them fresh longer.

Find it online: https://slsrecipes.com/cheesecake-stuffed-chocolate-muffins-recipe-2/