Description
Cheesecake Stuffed Chocolate Muffins are decadent muffins filled with a creamy cheesecake center. The rich chocolate muffin is perfectly paired with the smooth, tangy cheesecake filling, making each bite a perfect balance of flavors.
Ingredients
Scale
- For the Chocolate Muffins:
- 1 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 2 large eggs
- 1 cup whole milk
- 1/4 cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 1/2 cup hot water
- For the Cheesecake Filling:
- 8 oz cream cheese, softened
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 egg yolk
- 2 tablespoons heavy cream
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners or grease the pan. Set aside.
- In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
- In a large bowl, beat the granulated sugar, brown sugar, and eggs until light and fluffy. Add the milk, melted butter, and vanilla extract and mix until combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Slowly add the hot water to the batter, stirring until smooth. The batter will be thin, but that’s okay.
- In a separate bowl, beat together the softened cream cheese, powdered sugar, vanilla extract, egg yolk, and heavy cream until smooth and creamy. Set aside.
- To assemble the muffins: Spoon a small amount of the chocolate muffin batter into each muffin cup, filling it about halfway. Then, add a tablespoon of the cheesecake filling in the center of each muffin. Top with another spoonful of the chocolate batter, covering the filling completely.
- Bake the muffins for 18-22 minutes, or until a toothpick inserted into the center comes out clean (a bit of cheesecake filling may stick to the toothpick, but the muffin itself should be fully baked).
- Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- Optional: Dust the cooled muffins with powdered sugar for a sweet finishing touch, or drizzle with melted chocolate for extra indulgence.
Notes
- If you want a richer chocolate flavor, you can add mini chocolate chips to the batter for a bit of extra texture.
- The cheesecake filling can be made ahead of time and stored in the fridge. Just bring it to room temperature before using it to stuff the muffins.
- For a fluffier texture, make sure not to overmix the muffin batter. Overmixing can cause the muffins to be dense.
- These muffins are best served fresh but can be stored in an airtight container for up to 2 days at room temperature, or up to a week in the fridge.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert, Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 330 kcal
- Sugar: 28g
- Sodium: 240mg
- Fat: 17g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 60mg