If you have a sweet tooth that craves rich chocolate and creamy cheesecake all in one bite, you need to try this Cheesecake-Stuffed Chocolate Muffins Recipe. Imagine moist, chocolatey muffins baked to perfection, each hiding a luscious swirl of tangy cheesecake right in the center. These treats are so delightfully indulgent that they work perfectly for breakfast, dessert, or an anytime snack when you need a little joy. The combination of dense cocoa flavor with the smooth cheesecake filling makes each bite a little celebration you don’t want to miss.
Ingredients You’ll Need
These simple yet powerful ingredients come together beautifully to create the perfect balance of chocolate richness and creamy cheesecake texture. Each component has a special role, from lending fluffiness and moisture to adding depth and sweetness that make this recipe truly unforgettable.
- All-purpose flour: The foundation of the muffins, providing structure without heaviness.
- Unsweetened cocoa powder: Offers that deep, intense chocolate flavor that chocolate lovers crave.
- Baking soda and baking powder: Working together to ensure your muffins rise light and fluffy.
- Salt: A pinch to balance the sweetness and enhance all the flavors.
- Granulated and brown sugars: The perfect combo for sweetness with a subtle molasses depth from the brown sugar.
- Buttermilk: Adds moisture and tang, making the muffins tender and flavorful.
- Vegetable oil: Keeps the muffins moist without weighing them down.
- Vanilla extract: Enhances sweetness and complements both the chocolate and cheesecake.
- Egg: Binds everything together while contributing to the muffins’ soft texture.
- Cream cheese: The star of the cheesecake filling, delivering a rich and creamy center.
- Additional sugar and flour for the filling: Sweetens and stabilizes the cheesecake layer for the perfect consistency.
- Optional chocolate chips: A tempting finishing touch that melts on top for extra chocolaty goodness.
How to Make Cheesecake-Stuffed Chocolate Muffins Recipe
Step 1: Prepare the Cheesecake Filling
Start by mixing your softened cream cheese with sugar, vanilla extract, and a bit of flour to create a smooth, creamy filling. This mixture is what will be the luscious surprise inside your muffins, so make sure it’s well combined and silky smooth before setting it aside.
Step 2: Mix the Dry Ingredients
In a large bowl, whisk together the flour, cocoa powder, baking soda, baking powder, salt, and both sugars. This dry mix forms the chocolatey base of the muffins and ensures even distribution of all the leavening agents.
Step 3: Combine the Wet Ingredients
In a separate bowl, whisk together the buttermilk, vegetable oil, vanilla extract, and egg until well blended. The buttermilk and oil bring that tender, moist crumb everyone loves in a chocolate muffin.
Step 4: Bring Everything Together
Pour the wet ingredients into the dry mix and stir gently until just combined. Be careful not to overmix, as that can make your muffins tough. The batter should be lumpy but fully incorporated.
Step 5: Assemble the Muffins
Line a muffin tin with paper liners or grease it lightly. Spoon a tablespoon of chocolate batter into each muffin cup, then add a heaping teaspoon of the cheesecake filling. Cover with more chocolate batter until the cups are about three-quarters full. If you like, sprinkle some chocolate chips on top for extra indulgence.
Step 6: Bake to Perfection
Bake your muffins in a preheated 350°F oven for 18 to 22 minutes. You’ll know they’re done when the tops look set and a toothpick inserted near the edge (avoiding the cheesecake center) comes out clean. Let them cool for five minutes in the pan before transferring to a wire rack to cool completely.
How to Serve Cheesecake-Stuffed Chocolate Muffins Recipe
Garnishes
Serving these muffins fresh from the oven is wonderful, but for a little extra flair, consider dusting them lightly with powdered sugar or drizzling some melted chocolate over the top. A small dollop of whipped cream or a few fresh berries adds a beautiful touch of color and freshness.
Side Dishes
Pair your muffins with a hot cup of coffee or a rich latte for a morning treat. For dessert, they go beautifully alongside vanilla ice cream or a scoop of raspberry sorbet, bringing a lovely contrast of warm and cold textures.
Creative Ways to Present
Try serving these muffins as part of a brunch board with an assortment of fresh fruit, cheeses, and nuts. You could even hollow out a few muffins after baking and fill them with fresh berries or chocolate ganache for an elegant twist that’s sure to wow your friends.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftovers, no worries! Store the muffins in an airtight container in the refrigerator for up to five days. The cream cheese filling stays fresh, and the chocolate muffin maintains its delicious texture.
Freezing
To enjoy these Cheesecake-Stuffed Chocolate Muffins Recipe treats later, wrap each muffin individually in plastic wrap and place them in a freezer bag. They’ll keep well frozen for up to three months without losing flavor or texture.
Reheating
When you’re ready to enjoy a muffin, allow it to come to room temperature or warm it gently in the microwave for about 15 to 20 seconds. This brings back the soft, gooey feeling of fresh-baked muffins with that melty cheesecake center.
FAQs
Can I use low-fat cream cheese for the filling?
While low-fat cream cheese can be used, it might alter the creaminess and richer texture of the cheesecake filling. For the best indulgent experience, full-fat cream cheese is recommended.
What if I don’t have buttermilk? Can I substitute it?
You can easily make a buttermilk substitute by adding one tablespoon of lemon juice or white vinegar to a cup of milk. Let it sit for five minutes before using—it will give the same tenderizing effect in your muffins.
How do I prevent the cheesecake filling from leaking out while baking?
Make sure to seal the cheesecake filling well between the chocolate batter layers and avoid overfilling the muffin cups. Baking at the right temperature and not opening the oven too often also helps set the center perfectly.
Can I add nuts or other mix-ins to the muffins?
Yes! Chopped walnuts or pecans can add a lovely crunch. Just fold them gently into the batter before portioning into the muffin tin. Chocolate chips on top are a fantastic optional touch, too.
Are these muffins suitable for freezing and reheating?
Absolutely. Cheesecake-Stuffed Chocolate Muffins Recipe freezes wonderfully. Just freeze once completely cooled and reheat gently to enjoy that fresh-baked feeling anytime you want.
Final Thoughts
There is something truly magical about the combination of chocolate and cheesecake in these muffins. This Cheesecake-Stuffed Chocolate Muffins Recipe is a crowd-pleaser that’s surprisingly easy to make, bursting with flavor and texture in every bite. Whether you’re sharing with loved ones or treating yourself, these muffins turn any moment into something special. Give them a try and watch how fast they disappear!
Print
Cheesecake-Stuffed Chocolate Muffins Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 muffins
- Category: Dessert, Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delightfully rich and decadent Cheesecake-Stuffed Chocolate Muffins featuring a moist chocolate muffin exterior with a creamy cheesecake surprise nestled inside. Perfect for dessert or an indulgent breakfast treat.
Ingredients
For the chocolate muffins:
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup buttermilk
- 1/3 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 large egg
For the cheesecake filling:
- 6 ounces cream cheese, softened
- 3 tablespoons granulated sugar
- 1/2 teaspoon vanilla extract
- 1 tablespoon all-purpose flour
Optional:
- Chocolate chips for topping
Instructions
- Preheat and prepare muffin tin: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or lightly grease it to prevent sticking.
- Make the cheesecake filling: In a small bowl, combine the softened cream cheese, sugar, vanilla extract, and flour. Mix thoroughly until the mixture is smooth and creamy. Set aside for later use.
- Prepare dry ingredients: In a large bowl, whisk together the all-purpose flour, cocoa powder, baking soda, baking powder, salt, granulated sugar, and brown sugar until evenly combined.
- Mix wet ingredients: In a separate bowl, whisk together the buttermilk, vegetable oil, vanilla extract, and egg until smooth.
- Combine wet and dry ingredients: Pour the wet mixture into the dry ingredients and stir gently just until combined. Take care not to overmix to keep the muffins tender.
- Assemble the muffins: Spoon about 1 tablespoon of the chocolate muffin batter into each muffin cup. Add about 1 heaping teaspoon of the cheesecake filling in the center, then cover with additional chocolate batter until each cup is approximately 3/4 full.
- Add optional topping: If you like, sprinkle chocolate chips on top of each muffin for extra chocolate flavor and texture.
- Bake: Place the muffin tin in the preheated oven and bake for 18 to 22 minutes. The tops should be set, and a toothpick inserted near the edge (avoiding the cheesecake center) should come out clean.
- Cool muffins: Allow the muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely before serving or storing.
Notes
- These muffins are rich and decadent with a creamy surprise inside.
- Store in the refrigerator for up to 5 days or freeze for longer storage.
- Bring muffins to room temperature before serving for the best texture and flavor experience.
