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I’m pleased to introduce you to the most decadent muffin recipe of your life! These chocolate cheesecake muffins are made with a rich chocolate batter, filled with a luscious cheesecake filling, and punctuated with plenty of chocolate chips! Includes a how-to video!
The Most Decadent Muffin
Today’s chocolate cheesecake muffin recipe is not for the faint of heart. Anyone who sees the above picture (or reads the title) and feels the urge to comment “too much sugar” or has a history of leaving a scathing review regarding unhealthy breakfast habits… I think they’re going to want to sit this one out.
On a level, I get it. This isn’t an everyday breakfast and we honestly usually save muffins for snacks here, this being perhaps the most indulgent of all. After all, it’s essentially a frosting-less chocolate cupcake stuffed with cheesecake! It’s similar to my black bottom cupcakes, only, even richer.
For those of you who are here for the chocolate, the cheesecake, and the sugar, this one’s for you. Let’s get to it!
Chocolate Cheesecake Muffins
I’m pleased to introduce you to the most decadent muffin recipe of your life. These chocolate cheesecake muffins are made with a rich chocolate cupcake batter, filled with a luscious cheesecake filling, and punctuated with plenty of chocolate chips!
- ▢⅓ cup canola or vegetable oil (80ml)
- ▢⅔ cup granulated sugar (135g)
- ▢¼ cup buttermilk (120ml)
- ▢1 large egg
- ▢1 teaspoon vanilla extract
- ▢⅓ cup sour cream (75g)
- ▢1 cup all-purpose flour (125g)
- ▢¼ cup natural cocoa powder (25g)
- ▢¾ teaspoon baking soda
- ▢½ teaspoon of instant coffee is optional, this intensifies the chocolate flavor
- ▢¼ teaspoon salt
- ▢1 cup semisweet chocolate chips plus additional for topping, if desired (170g+)
- ▢8 oz cream cheese softened (I recommend brick-style full-fat cream cheese only, sometimes referred to as “Philadelphia” in countries outside the US). (226g)
- ▢5 Tablespoons granulated sugar (63g)
- ▢2 Tablespoons sour cream
- ▢1 large egg lightly beaten
- ▢¼ teaspoon vanilla extract
- ▢Mixing bowls
- ▢Muffin tin
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- Preheat the oven to 350F (175C) and line a 12-count muffin tin with paper liners. Set aside.
- In a large bowl, whisk together oil, sugar, buttermilk, egg, vanilla extract, and sour cream until well combined.
- In a separate bowl, whisk together flour, cocoa powder, baking soda, instant coffee (if using), and salt.
- Add the flour mixture to the wet ingredients and use a spoon or spatula to fold together until just barely combined.
- Add chocolate chips and gently stir until they are incorporated into the batter and the batter is combined, but do not over-mix (which can make the muffins dense and dry).
- Set batter aside and prepare the cheesecake filling.
- In a large, clean bowl, stir together cream cheese and sugar until smooth and creamy (an electric mixer makes easy work of this and makes it easier to ensure your cream cheese is smooth and lump-free, but if the cream cheese is soft enough this can be done by hand).
- Add sour cream and vanilla extract and stir until well-combined, then finally stir in the egg until incorporated. The batter should be smooth.
- Scoop chocolate batters into the prepared muffin tin, filling each paper liner halfway full. You will have some batter left, reserve this to use after you’ve added the cheesecake layer.
- For a rich, thick pocket of cheesecake filling, take a spoon and use it to make a crater/divot in the center of each muffin.
- Scoop a heaping tablespoon of cheesecake filling into the center of each muffin in the crater you just created (it won’t all fit, some will sit on top of the chocolate batter and this is fine).
- Portion a small amount of remaining chocolate batter over the top of the cheesecake layer and use a toothpick to swirl the batters together. If desired, sprinkle tops with additional chocolate chips.
- Transfer to 350F (175C) oven ad bake for 22-25 minutes or until muffins are baked through. A toothpick inserted in the center should come out mostly clean or with a few wet crumbs, but not wet batter (if the toothpick is very chocolatey, test again, you may have hit a melted chocolate chip!).
- Allow muffins to cool in tin for 10-15 minutes before removing. While they may be puffed and rounded immediately after coming out of the oven, they’ll sink in on themselves as they cool, this is normal and just due to the heavy cheesecake filling. Taste over beauty! These muffins may be enjoyed still warm or they may be allowed to cool completely and be refrigerated before enjoying!
Store in an airtight container in the refrigerator for up to 5 days. Because of the cheesecake filling, these muffins are delicious and served cold!
Serving: 1muffin | Calories: 339kcal | Carbohydrates: 34g | Protein: 5g | Fat: 21g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 54mg | Sodium: 202mg | Potassium: 181mg | Fiber: 2g | Sugar: 23g | Vitamin A: 361IU | Vitamin C: 1mg | Calcium: 51mg | Iron: 2mg