Cheesecake Stuffed Chocolate Muffins

If you’ve ever thought to yourself, “What if I could combine the rich, decadent indulgence of chocolate muffins with the creamy, melt-in-your-mouth magic of cheesecake?”—well, my friend, this is the recipe you’ve been waiting for. Meet Cheesecake Stuffed Chocolate Muffins—a dessert or breakfast (you choose!) that combines the best of both worlds.

These soft, fudgy chocolate muffins are bursting with a luscious, creamy cheesecake center that’s perfectly balanced with the right amount of sweetness. Every bite is like a little surprise, and trust me, once you try these, they’re going to be your go-to indulgence.

Imagine biting into the soft chocolatey exterior and reaching the velvety smooth cheesecake filling… yes, it’s as heavenly as it sounds. Let’s dive into why you’ll adore these!

Why You’ll Love Cheesecake Stuffed Chocolate Muffins

The Perfect Combo:

What’s not to love about combining chocolate muffins with cheesecake? It’s like dessert and breakfast had a baby, and it’s delicious. These muffins are rich, decadent, and irresistibly creamy, and the best part is, they’re so easy to make!

Fluffy & Fudgy:

The chocolate muffin itself is perfectly moist and tender, while the cheesecake filling adds a rich and velvety texture that’s a dream to bite into. They’re soft, fudgy, and have just the right balance of sweetness.

Perfect for Any Occasion:

Whether it’s a brunch gathering, an afternoon snack, or you’re just indulging yourself, these muffins are the perfect treat for any time of the day. They’re great for sharing with friends or keeping all to yourself (no judgment here).

Quick & Easy:

No complicated steps—just mix, stuff, and bake! You can have these chocolatey, creamy treats in under an hour. Plus, the ingredients are simple and easy to find, so there’s nothing stopping you from making them today.

Make Ahead & Store:

These muffins are perfect for making ahead and storing in the fridge or freezer. They can be enjoyed as-is, or you can warm them up for an extra comforting, melt-in-your-mouth experience.

Ingredients

Let’s get down to the ingredients that make these muffins so irresistible. You probably already have most of them in your pantry!

For the Chocolate Muffins:

• Flour: All-purpose flour for the base of these fudgy muffins.
• Cocoa Powder: Unsweetened cocoa powder will give these muffins that rich chocolate flavor.
• Baking Powder & Baking Soda: A combination of both gives the muffins their perfect rise.
• Sugar: Sweetens the muffin base to balance out the cocoa’s bitterness.
• Eggs: These will help bind everything together and give the muffins their lovely texture.
• Milk: Adds moisture to the muffin batter.
• Oil: Vegetable or canola oil ensures these muffins stay moist.
• Vanilla Extract: A little vanilla adds depth of flavor to the chocolate.

For the Cheesecake Filling:

• Cream Cheese: The base of the cheesecake filling. Make sure it’s softened to room temperature for a smooth texture.
• Sugar: To sweeten the cream cheese and make the filling delightful.
• Egg: The egg helps bind the cheesecake filling and gives it a rich, creamy texture.
• Vanilla Extract: Adds a lovely vanilla flavor to the filling, complementing the chocolate muffin.

Instructions

1. Preheat Your Oven:

• Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease it lightly to prevent sticking.

2. Make the Muffin Batter:

• In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and sugar. Set aside.
• In a separate bowl, beat together the eggs, milk, oil, and vanilla extract until smooth.
• Slowly pour the wet ingredients into the dry ingredients, stirring until just combined. Be careful not to overmix—lumps are fine, just make sure everything is incorporated.

3. Make the Cheesecake Filling:

• In another bowl, beat the cream cheese, sugar, egg, and vanilla extract until smooth and creamy. This will be your cheesecake filling. Don’t overbeat, as this can cause it to become too runny.

4. Fill the Muffin Tin:

• Spoon about 1 tablespoon of the chocolate muffin batter into each muffin cup, spreading it evenly to form the base.
• Add about 1 tablespoon of the cheesecake filling on top of the muffin batter. You can gently swirl it in if you’d like, but keep the layers distinct.
• Top with another spoonful of muffin batter, just enough to cover the cheesecake filling.

5. Bake:

• Bake for 20-25 minutes or until a toothpick inserted into the muffin comes out with only a few moist crumbs. Be sure to check the muffins around the 20-minute mark to avoid overbaking.

6. Cool and Serve:

• Allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely. They’re best served at room temperature or slightly warm.

How to Serve Cheesecake Stuffed Chocolate Muffins

These muffins are incredibly versatile. Here are some ideas for serving them up:

On Their Own:

Sometimes, simplicity is best. Just serve them as-is, and let the chocolatey, creamy goodness shine. You’ll probably eat one, then another… and maybe another.

With a Drizzle:

For extra indulgence, drizzle a little melted chocolate or caramel sauce on top before serving. This will make them extra decadent and perfect for special occasions.

With Coffee:

These muffins pair beautifully with a hot cup of coffee, tea, or even hot chocolate. The richness of the chocolate muffin and creamy cheesecake filling is the perfect match for your favorite hot drink.

With Ice Cream:

Want to make these an over-the-top treat? Warm up a muffin and top it with a scoop of vanilla or chocolate ice cream. You won’t regret it!

Additional Tips

Here are a few tips to help you nail these Cheesecake Stuffed Chocolate Muffins:

Use Room Temperature Ingredients:

For the best results, make sure your cream cheese is softened to room temperature before mixing it into the cheesecake filling. This helps create a smoother, lump-free filling.

Don’t Overmix:

When making the muffin batter, be sure to mix only until everything is combined. Overmixing can result in dense muffins.

Fill the Muffin Cups Well:

When filling your muffin tin, don’t be shy about filling them up. You want enough muffin batter to completely cover the cheesecake filling so it doesn’t spill out while baking.

Add Chocolate Chips:

For an extra burst of chocolatey goodness, consider adding some mini chocolate chips to the muffin batter. This will give you little pockets of chocolate in every bite!

Store & Reheat:

These muffins can be stored in an airtight container at room temperature for up to 3 days. They also freeze well, so feel free to make a double batch and store them in the freezer for up to a month. Simply reheat them in the microwave or oven for a quick, warm treat.

FAQ Section

Q1: Can I use a different filling instead of cheesecake?

A1: Absolutely! You could swap the cheesecake filling for a Nutella, peanut butter, or even a fruit jam filling. Just keep in mind that the texture and flavor will change, but it’ll still be delicious!

Q2: Can I make these muffins ahead of time?

A2: Yes! These muffins store well in an airtight container for up to 3 days. You can also freeze them and reheat as needed for a quick treat.

Q3: How do I know when these muffins are done baking?

A3: Insert a toothpick into the center of a muffin. If it comes out clean or with just a few moist crumbs (not wet batter), they’re done! Be sure not to overbake them, as you want them to stay soft and fudgy.

Q4: Can I make these muffins dairy-free?

A4: Yes, you can substitute the cream cheese for dairy-free cream cheese, and use dairy-free milk and oil in place of regular dairy products. The result will be just as indulgent!

These Cheesecake Stuffed Chocolate Muffins are a decadent and indulgent treat you’ll want to make again and again. With a rich chocolate muffin and a creamy cheesecake center, every bite is a little piece of heaven. Enjoy them fresh out of the oven or save them for a sweet treat later—they’re perfect either way!

Print