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Cheesecake Stuffed Chocolate Muffins


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  • Author: Olivia
  • Total Time: 35 minutes
  • Yield: 12 muffins 1x
  • Diet: Vegetarian

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

  1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners or grease the pan. Set aside.
  2. In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
  3. 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.
  4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
  5. Slowly add the hot water to the batter, stirring until smooth. The batter will be thin, but that’s okay.
  6. 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.
  7. 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.
  8. 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).
  9. Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
  10. 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