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Homemade Cheesecake Chocolate Chip Muffins photo

Cheesecake Chocolate Chip Muffins

These Cheesecake Chocolate Chip Muffins are a moist, chocolatey delight with a creamy cheesecake center and melty mini chocolate chips. Perfect for breakfast, snacks, or dessert!
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Prep Time 20 minutes
Cook Time 22 minutes
Total Time 42 minutes
Servings: 12 servings
Course: Breakfast, Dessert, Snack
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Cheesecake Filling:
  • 8 oz Cream Cheese softened
  • 0.5 cup Granulated Sugar
  • 1 Egg room temperature
  • 0.5 tsp Vanilla Extract
  • 0.25 cup Mini Chocolate Chips
For the Muffin Batter:
  • 2 cups All-Purpose Flour spooned and leveled
  • 0.5 cup Unsweetened Cocoa Powder
  • 1 tsp Baking Soda
  • 1 tsp Salt
  • 0.5 cup Coconut Oil warmed to liquid
  • 1 cup Plain Greek Yogurt
  • 0.25 cup Milk
  • 1 Egg room temperature
  • 0.25 cup Strong Brewed Coffee cold
  • 1 tsp Vanilla Extract
  • 0.75 cup Mini Chocolate Chips

Equipment

  • Muffin tin
  • Muffin Liners
  • Mixing bowls
  • Electric mixer
  • Measuring cups and spoons
  • Whisk and spatula
  • Spoon or cookie scoop

Method
 

Prepare the Cheesecake Filling
  1. In a medium bowl, beat the softened cream cheese and 1/2 cup granulated sugar together until smooth and creamy using an electric mixer.
  2. Add the egg and 1/2 teaspoon vanilla extract, mixing until fully combined.
  3. Gently fold in 1/4 cup mini chocolate chips. Set aside while you prepare the muffin batter.
Preheat and Prep Muffin Tin
  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
Combine Dry Ingredients
  1. In a large bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt.
Mix Wet Ingredients
  1. In another bowl, whisk together the warm liquid coconut oil and 1 cup granulated sugar until combined.
  2. Beat in the egg, then stir in the plain Greek yogurt, milk, cold strong coffee, and 1 teaspoon vanilla extract. Mix just until smooth.
Combine Wet and Dry Ingredients
  1. Add the wet ingredients to the dry ingredients and gently fold until just combined. Be careful not to overmix; a few lumps are okay.
  2. Fold in 3/4 cup mini chocolate chips.
Assemble the Muffins
  1. Spoon a tablespoon of muffin batter into each muffin cup, then add about a tablespoon of the cheesecake filling on top.
  2. Cover the filling with another tablespoon of muffin batter, ensuring the cheesecake is fully enclosed.
Bake
  1. Bake the muffins for 18-22 minutes, or until a toothpick inserted into the muffin (avoiding the cheesecake center) comes out clean.
  2. The muffins should be set and spring back lightly when touched.
Cool and Enjoy
  1. Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
  2. 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.