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Cheesecake Chocolate Chip Muffins

These Cheesecake Chocolate Chip Muffins are a delightful treat! Soft muffins with a creamy cheesecake filling and bursts of chocolate goodness.
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Dessert
Cuisine: American
Keyword: Baking, Cheesecake, Chocolate, Muffins
Servings: 12 servings

Ingredients

For the Cheesecake Filling:

  • 8 oz cream cheese softened
  • 1/2 cup granulated sugar
  • 1 large egg room temperature
  • 1/2 tsp vanilla extract
  • 1/4 cup mini chocolate chips

For the Muffin Batter:

  • 2 cups all-purpose flour spooned and leveled
  • 1/2 cup unsweetened cocoa powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 1/2 cup coconut oil warm to a liquid state
  • 1 cup granulated sugar
  • 1 large egg room temperature
  • 1 cup plain Greek yogurt
  • 1/4 cup milk
  • 1/4 cup strong coffee cold
  • 1 tsp vanilla extract
  • 3/4 cup mini chocolate chips divided

Instructions

  • Preheat your oven to 350°F (175°C) to ensure even baking.
  • Line a muffin tin with paper liners or grease it lightly with coconut oil.
  • In a medium bowl, beat together the cream cheese, 1/2 cup granulated sugar, 1 egg, and 1/2 tsp vanilla extract until smooth. Stir in 1/4 cup mini chocolate chips and set aside.
  • In a large bowl, whisk together flour, cocoa powder, baking soda, and salt.
  • In another bowl, whisk together warm coconut oil, 1 cup granulated sugar, 1 egg, Greek yogurt, milk, cold coffee, and 1 tsp vanilla extract until smooth.
  • Pour the wet ingredients into the dry ingredients and mix gently until just combined.
  • Scoop muffin batter into each cup, filling halfway. Add cheesecake filling on top, then cover with more batter until 3/4 full.
  • Sprinkle remaining 3/4 cup mini chocolate chips on top.
  • Bake for 20-25 minutes, or until a toothpick comes out clean.
  • Let cool in the pan for 5 minutes before transferring to a cooling rack.

Equipment

  • Muffin Tin
  • Mixing Bowls
  • Electric Mixer
  • Measuring cups and spoons
  • Spatula
  • Cooling Rack

Notes

  • Store in an airtight container at room temperature for up to 3 days.
  • Freeze for up to 2 months, thaw at room temperature.
  • For a twist, substitute chocolate chips with white chocolate or add nuts for crunch.