Cheesecake Chocolate Chip Muffins
If you’ve been searching for a muffin recipe that balances rich, creamy cheesecake with the deep, comforting flavor of chocolate, you’ve just found your new favorite. These Cheesecake Chocolate Chip Muffins are the perfect treat for breakfast, snack time, or dessert. Imagine biting into a moist, cocoa-infused muffin that hides a luscious cheesecake center dotted with melty mini chocolate chips—pure bliss in every bite. Whether you’re a baking novice or a seasoned pro, this recipe is straightforward and rewarding, delivering bakery-quality results right from your kitchen.
What Makes This Recipe Special
What sets these Cheesecake Chocolate Chip Muffins apart is the delightful combination of textures and flavors. The muffin itself is rich and chocolatey, thanks to the unsweetened cocoa powder and a touch of strong coffee that enhances the depth of chocolate flavor without overpowering it. Inside each muffin, the creamy cheesecake filling provides a luscious surprise, smooth and slightly tangy, perfectly complementing the chocolate chips sprinkled throughout the batter. Using plain Greek yogurt adds moisture and a slight tang to the muffin base, boosting the overall flavor and tenderness.
The inclusion of coconut oil instead of butter not only adds a subtle tropical hint but also keeps the crumb tender and moist. Plus, with the use of mini chocolate chips rather than larger chunks, you get a more even distribution of sweet melty pockets in every bite. This recipe is versatile, easy to make, and guaranteed to impress anyone lucky enough to try a muffin.
What to Buy
- Cream Cheese (8 oz), softened – This is essential for the creamy cheesecake filling.
- Granulated Sugar – You’ll need two amounts: 1/2 cup for the cheesecake filling and 1 cup for the muffin batter.
- Eggs (2), room temperature – One for the cheesecake filling and one for the muffin batter.
- Vanilla Extract (1 1/2 tsp) – Divided between the filling and batter for a warm, inviting aroma.
- Mini Chocolate Chips (1 cup total) – 1/4 cup for the filling and 3/4 cup for the batter; they melt beautifully and are perfect for these muffins.
- All-Purpose Flour (2 cups), spooned and leveled – The base of the muffin batter.
- Unsweetened Cocoa Powder (1/2 cup) – For rich chocolate flavor.
- Baking Soda (1 tsp) – Helps the muffins rise perfectly.
- Salt (1 tsp) – Balances the sweetness and enhances flavors.
- Coconut Oil (1/2 cup), warmed to liquid – A tenderizing fat substitute that keeps muffins moist.
- Plain Greek Yogurt (1 cup) – Adds moisture and a slight tang to the batter.
- Milk (1/4 cup) – Helps create a smooth batter.
- Strong Brewed Coffee (1/4 cup), cold – Intensifies the chocolate flavor.
Gear Checklist
- Muffin Tin – Standard 12-cup size works best for uniform baking.
- Muffin Liners – Keep muffins from sticking and make cleanup easier.
- Mixing Bowls – At least two: one for the cheesecake filling, one for the muffin batter.
- Electric Mixer – Hand mixer or stand mixer to cream the cheesecake filling and combine batter efficiently.
- Measuring Cups and Spoons – For precise ingredient measurements.
- Whisk and Spatula – For mixing and folding ingredients gently.
- Spoon or Cookie Scoop – To evenly portion batter and filling into muffin cups.
Mastering Cheesecake Chocolate Chip Muffins: How-To
Step 1: Prepare the Cheesecake Filling
In a medium bowl, beat the softened cream cheese and 1/2 cup granulated sugar together until smooth and creamy using an electric mixer. Add the egg and 1/2 teaspoon vanilla extract, mixing until fully combined. Gently fold in 1/4 cup mini chocolate chips. Set this cheesecake filling aside while you prepare the muffin batter.
Step 2: Preheat Oven and Prep Muffin Tin
Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners for easy removal and cleanup.
Step 3: Combine Dry Ingredients
In a large bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt. This ensures even distribution of leavening and cocoa for consistent muffins.
Step 4: Mix Wet Ingredients
In another bowl, whisk together the warm liquid coconut oil and 1 cup granulated sugar until combined. Beat in the egg, then stir in the plain Greek yogurt, milk, cold strong coffee, and 1 teaspoon vanilla extract. Mix just until smooth.
Step 5: Combine Wet and Dry Ingredients
Add the wet ingredients to the dry ingredients and gently fold until just combined. Be careful not to overmix; a few lumps are okay. Fold in 3/4 cup mini chocolate chips.
Step 6: Assemble the Muffins
Spoon a tablespoon of muffin batter into each muffin cup, then add about a tablespoon of the cheesecake filling on top. Cover the filling with another tablespoon of muffin batter, ensuring the cheesecake is fully enclosed.
Step 7: Bake
Bake the muffins for 18-22 minutes, or until a toothpick inserted into the muffin (avoiding the cheesecake center) comes out clean. The muffins should be set and spring back lightly when touched.
Step 8: Cool and Enjoy
Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely. This prevents sogginess and helps the cheesecake center set beautifully.
How to Make It Lighter
- Substitute the coconut oil with unsweetened applesauce to reduce fat content while maintaining moisture.
- Use low-fat or fat-free Greek yogurt instead of full-fat for a lighter batter.
- Reduce the sugar slightly, or use a natural sweetener like honey or maple syrup to add sweetness with a lower glycemic index.
- Replace half of the all-purpose flour with whole wheat pastry flour for added fiber and nutrients.
- Omit the coffee if you prefer a lighter flavor, or replace it with brewed hot water to maintain moisture.
What Not to Do
- Don’t overmix the batter. Overmixing can cause dense, tough muffins instead of tender ones.
- Avoid using cold eggs or cream cheese straight from the fridge; room temperature ingredients blend better, creating a smooth batter.
- Do not skip the coffee—it enhances the chocolate flavor subtly without making the muffins taste like coffee.
- Don’t fill the muffin cups too high; leave space for the muffins to rise without spilling over.
- Avoid opening the oven door frequently while baking, as it can cause muffins to collapse.
Storing Tips & Timelines
These Cheesecake Chocolate Chip Muffins are best enjoyed fresh, but they store well too. Place cooled muffins in an airtight container at room temperature for up to 2 days. To keep them fresh longer, refrigerate for up to 5 days. When refrigerated, bring muffins to room temperature or warm briefly in the microwave before serving to enjoy their creamy filling at its best.
For longer storage, wrap muffins individually in plastic wrap and freeze them in a freezer-safe bag for up to 3 months. Thaw overnight in the refrigerator or warm in the microwave for 15-20 seconds. This makes them perfect for prepping ahead or enjoying a quick treat anytime.
Ask & Learn
Can I use regular butter instead of coconut oil?
Yes, you can substitute melted unsalted butter for coconut oil in equal amounts. Butter will add a richer flavor and slightly denser texture, but the muffins will still be delicious.
Is it necessary to use coffee in the recipe?
While not absolutely required, the coffee enhances the chocolate flavor significantly. If you prefer not to use coffee, substitute it with an equal amount of brewed hot water or milk for a more neutral taste.
Can I make these muffins dairy-free?
To make dairy-free muffins, use a dairy-free cream cheese alternative and substitute the Greek yogurt with a plant-based yogurt such as coconut or almond yogurt. Make sure your mini chocolate chips are also dairy-free.
How do I prevent the cheesecake filling from leaking out?
To keep the cheesecake filling from leaking, make sure to cover it completely with muffin batter before baking. Avoid overfilling the muffin cups and use a gentle hand when spooning batter on top of the filling.
More from the Kitchen
- Biscoff Caramel Cheesecake Squares No Bake – For a no-bake cheesecake dessert that’s just as indulgent.
- Caramel Apple Cheesecake Dip 3 Minute Prep – A quick and tasty dip perfect for fall gatherings.
- Chocolate Dipped Cranberry Pistachio Biscotti – Crunchy, festive biscotti dipped in chocolate for a perfect coffee companion.
The Last Word
These Cheesecake Chocolate Chip Muffins are a decadent yet approachable treat that brings together the best of two worlds: rich chocolate muffins and creamy cheesecake filling. They’re perfect for a special breakfast, an afternoon snack, or an impressive dessert. The recipe’s careful balance of ingredients ensures every bite is moist, flavorful, and packed with little pockets of melted chocolate. With a few simple swaps, you can tailor them to your preferences and dietary needs. So, preheat your oven, gather your ingredients, and get ready to bake some muffins that are sure to become an instant favorite in your household. Happy baking!
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Cheesecake Chocolate Chip Muffins
Ingredients
Equipment
Method
- In a medium bowl, beat the softened cream cheese and 1/2 cup granulated sugar together until smooth and creamy using an electric mixer.
- Add the egg and 1/2 teaspoon vanilla extract, mixing until fully combined.
- Gently fold in 1/4 cup mini chocolate chips. Set aside while you prepare the muffin batter.
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
- In a large bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt.
- In another bowl, whisk together the warm liquid coconut oil and 1 cup granulated sugar until combined.
- Beat in the egg, then stir in the plain Greek yogurt, milk, cold strong coffee, and 1 teaspoon vanilla extract. Mix just until smooth.
- Add the wet ingredients to the dry ingredients and gently fold until just combined. Be careful not to overmix; a few lumps are okay.
- Fold in 3/4 cup mini chocolate chips.
- Spoon a tablespoon of muffin batter into each muffin cup, then add about a tablespoon of the cheesecake filling on top.
- Cover the filling with another tablespoon of muffin batter, ensuring the cheesecake is fully enclosed.
- Bake the muffins for 18-22 minutes, or until a toothpick inserted into the muffin (avoiding the cheesecake center) comes out clean.
- The muffins should be set and spring back lightly when touched.
- Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
- This prevents sogginess and helps the cheesecake center set beautifully.
Notes
- Room temperature ingredients blend better and create a smoother batter.
- Do not overmix the batter to keep muffins tender and moist.
- Substitute coconut oil with unsweetened applesauce for a lighter version.
- Store muffins in an airtight container at room temperature for up to 2 days or refrigerate up to 5 days.
- Freeze wrapped muffins for up to 3 months and thaw before eating.
