Cheesecake Chocolate Chip Muffins

Every now and then, a recipe comes along that transforms the ordinary into the extraordinary. Enter the Cheesecake Chocolate Chip Muffins. These delightful treats take the classic muffin to a whole new level with a luscious cheesecake filling and chocolate chip goodness that will make your taste buds dance. Whether you’re enjoying them for breakfast, a snack, or dessert, these muffins are sure to be a hit.

Why You’ll Keep Making It

Imagine a soft, moist muffin with a creamy cheesecake center and little bursts of chocolate. Each bite is a perfect balance of flavors and textures. Not only are these Cheesecake Chocolate Chip Muffins delicious, but they also come together quickly and easily, making them a go-to recipe for busy mornings or unexpected guests. Plus, they freeze beautifully, so you can always have a sweet treat on hand.

Ingredient Breakdown

To create these delightful muffins, you’ll need the following ingredients:

• 8 oz cream cheese, softened – The star ingredient for a rich and creamy filling.
• 1/2 cup granulated sugar – Sweetens the cream cheese and adds a nice touch of sweetness to the muffins.
• 1 egg, room temperature – Binds the ingredients together and helps with the rise.
• 1/2 tsp vanilla extract – Adds warmth and depth to the flavor.
• 1/4 cup mini chocolate chips – Provides little pockets of chocolatey goodness in the cheesecake filling.
• 2 cups all-purpose flour, spooned and leveled – The base for our muffin batter.
• 1/2 cup unsweetened cocoa powder – Gives the muffins a rich chocolate flavor.
• 1 tsp baking soda – Helps the muffins rise and become fluffy.
• 1 tsp salt – Balances the sweetness and enhances all the flavors.
• 1/2 cup coconut oil, warm to a liquid state – Keeps the muffins moist and adds a subtle coconut flavor.
• 1 cup granulated sugar – Sweetens the muffin batter.
• 1 egg, room temperature – Again, for binding and moisture.
• 1 cup plain Greek yogurt – Adds moisture and a hint of tanginess.
• 1/4 cup milk – Helps to achieve the perfect batter consistency.
• 1/4 cup strong coffee, cold – Enhances the chocolate flavor without adding too much sweetness.
• 1 tsp vanilla extract – For that extra layer of flavor.
• 3/4 cup mini chocolate chips, divided – A mix-in for the batter and a topping for extra chocolatey goodness.

Prep & Cook Tools

Before you dive into making these Cheesecake Chocolate Chip Muffins, gather your kitchen tools:

• Muffin tin – Essential for shaping your muffins.
• Mixing bowls – For combining the cream cheese filling and muffin batter.
• Electric mixer – Makes creaming the cheese and sugar a breeze.
• Measuring cups and spoons – Accurate measurements are key to baking success.
• Spatula – Perfect for folding in ingredients and scraping down the sides of bowls.
• Cooling rack – To cool your muffins after baking, ensuring they don’t become soggy.

Cheesecake Chocolate Chip Muffins, Made Easy

Ready to create your own batch of Cheesecake Chocolate Chip Muffins? Follow these simple steps:

Step 1: Preheat the Oven

Preheat your oven to 350°F (175°C). This ensures your muffins bake evenly.

Step 2: Prepare the Muffin Tin

Line a muffin tin with paper liners or grease it lightly with coconut oil to prevent sticking.

Step 3: Make the Cheesecake Filling

In a medium bowl, beat together the softened cream cheese, 1/2 cup granulated sugar, 1 egg, and 1/2 tsp vanilla extract until smooth and creamy. Stir in the 1/4 cup mini chocolate chips. Set aside.

Step 4: Mix the Dry Ingredients

In a large bowl, whisk together the flour, cocoa powder, baking soda, and salt until well combined.

Step 5: Combine the Wet Ingredients

In another bowl, whisk together the 1/2 cup warm coconut oil, 1 cup granulated sugar, 1 egg, Greek yogurt, milk, cold coffee, and 1 tsp vanilla extract until smooth.

Step 6: Combine Wet and Dry Ingredients

Pour the wet ingredients into the dry ingredients and mix gently until just combined. Be careful not to overmix; it’s okay if there are a few lumps.

Step 7: Fill the Muffin Tin

Scoop a spoonful of the muffin batter into each cup of the muffin tin, filling them about halfway. Then, add a generous dollop of the cheesecake filling on top of the batter. Finally, cover the cheesecake with more muffin batter until the cups are about 3/4 full.

Step 8: Add Chocolate Chips

Sprinkle the remaining 3/4 cup mini chocolate chips on top of the muffin batter.

Step 9: Bake

Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean (a few crumbs are fine, but no wet batter).

Step 10: Cool and Enjoy

Once baked, let the muffins cool in the pan for 5 minutes before transferring them to a cooling rack. Enjoy warm or store for later!

Customize for Your Needs

These Cheesecake Chocolate Chip Muffins are versatile, and you can adjust them to suit your preferences:

• Swap the chocolate chips – Use white chocolate chips or chunks of your favorite chocolate bar for a different flavor.
• Add nuts – Chopped walnuts or pecans can add a delightful crunch.
• Make it gluten-free – Substitute the all-purpose flour with a 1:1 gluten-free flour blend.
• Change the flavor – Experiment with flavored extracts, such as almond or hazelnut, for a unique twist.

Missteps & Fixes

Even the best bakers can encounter hiccups! Here are some common issues and how to fix them:

• Muffins are too dry – This can happen if they are overbaked. Always start checking for doneness a few minutes early.
• Cheesecake filling is too runny – Make sure your cream cheese is softened fully and well-beaten, creating a smooth texture.
• Muffins overflowed – Avoid overfilling the muffin cups; they should be filled no more than 3/4 full.
• Too sweet – Reduce the sugar in the muffin batter slightly if you prefer a less sweet muffin.

Shelf Life & Storage

To keep your Cheesecake Chocolate Chip Muffins fresh and delicious:

Store them in an airtight container at room temperature for up to 3 days. For longer storage, they can be frozen for up to 2 months. Simply thaw at room temperature or warm in the microwave before serving.

Ask & Learn

Can I use low-fat cream cheese?

Yes, low-fat cream cheese works well in this recipe, though it may slightly alter the texture of the filling.

How can I make these muffins dairy-free?

Substitute the cream cheese with a dairy-free cream cheese alternative and use a plant-based yogurt instead of Greek yogurt.

Can I make these muffins ahead of time?

Absolutely! You can prepare the batter the night before, store it in the fridge, and bake fresh muffins in the morning.

What can I serve with these muffins?

These muffins are delicious on their own, but they pair wonderfully with a cup of coffee or tea, or even a dollop of whipped cream!

If you enjoyed making Cheesecake Chocolate Chip Muffins, consider trying:

Hungry for More?

If you love creative baking and delicious recipes, stay tuned for more delightful treats that will fill your kitchen with sweet aromas and make your taste buds happy. From decadent desserts to healthy snacks, there’s always something new to discover.

The Cheesecake Chocolate Chip Muffins are not just a recipe; they are an experience, blending creamy cheesecake with the comfort of chocolate muffins. Try them today and share the love with family and friends. Happy baking!