Cheesecake Chocolate Chip Muffins
Imagine starting your day with a warm muffin that perfectly blends the richness of cheesecake with the delightful sweetness of chocolate chips. That’s exactly what you get with these Cheesecake Chocolate Chip Muffins! They’re not just your average muffin; they’re a decadent treat that’s perfect for breakfast, a snack, or even dessert. These muffins are moist, fluffy, and bursting with flavor, making them an irresistible choice for any occasion. Let’s dive into why these muffins are a staple in my kitchen and how you can whip them up from scratch!
Why It’s My Go-To
These Cheesecake Chocolate Chip Muffins have become a beloved recipe in my household for several reasons. First, they combine two delightful flavors: the creamy richness of cheesecake and the indulgent sweetness of chocolate chips. Second, they’re incredibly versatile. You can enjoy them fresh out of the oven, or they can be stored for a few days, making them perfect for meal prep. Lastly, they are surprisingly easy to make, which means even novice bakers can impress their friends and family with a batch of these delicious muffins.
What You’ll Gather
- 8 oz cream cheese, softened
- 1/2 cup granulated sugar
- 1 egg, room temperature
- 1/2 tsp vanilla extract
- 1/4 cup mini chocolate chips
- 2 cups all-purpose flour, spooned and leveled
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking soda
- 1 tsp salt
- 1/2 cup coconut oil (warm to a liquid state)
- 1 cup granulated sugar
- 1 egg, room temperature
- 1 cup plain Greek yogurt
- 1/4 cup milk
- 1/4 cup strong coffee, cold
- 1 tsp vanilla extract
- 3/4 cup mini chocolate chips, divided
Setup & Equipment
- Muffin tin – for baking the muffins
- Parchment liners or non-stick spray – to prevent sticking
- Mixing bowls – for combining ingredients
- Electric mixer or whisk – to blend the cream cheese and other ingredients
- Measuring cups and spoons – for accurate ingredient measurements
- Rubber spatula – for folding in chocolate chips
Cheesecake Chocolate Chip Muffins — Do This Next
Step 1: Prepare the Cream Cheese Filling
In a mixing bowl, beat the softened cream cheese with 1/2 cup of granulated sugar, 1 egg, and 1/2 tsp of vanilla extract until smooth and creamy. Fold in 1/4 cup of mini chocolate chips. Set aside.
Step 2: Mix the Dry Ingredients
In a separate large bowl, whisk together 2 cups of all-purpose flour, 1/2 cup of unsweetened cocoa powder, 1 tsp of baking soda, and 1 tsp of salt. This blend will give your muffins a rich chocolate flavor.
Step 3: Combine the Wet Ingredients
In another bowl, mix together 1/2 cup of warm coconut oil, 1 cup of granulated sugar, 1 egg, 1 cup of plain Greek yogurt, 1/4 cup of milk, 1/4 cup of cold strong coffee, and 1 tsp of vanilla extract until well combined.
Step 4: Bring It All Together
Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix; you want your muffins to stay light and fluffy.
Step 5: Fill the Muffin Tin
Preheat your oven to 350°F (175°C). Line your muffin tin with parchment liners or spray with non-stick spray. Spoon a tablespoon of the chocolate batter into each muffin cup, followed by a dollop of the cream cheese filling, and then cover with more chocolate batter until the cups are about 3/4 full. Top each muffin with a sprinkle of the remaining chocolate chips.
Step 6: Bake
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
Fit It to Your Goals
- For a lower sugar option, reduce the sugar in the batter by half and opt for a sugar substitute.
- To make these muffins gluten-free, substitute all-purpose flour with a gluten-free flour blend.
- For a dairy-free version, use vegan cream cheese and a plant-based yogurt.
- Add in your favorite mix-ins, such as nuts or dried fruit, for extra texture and flavor.
Testing Timeline
These Cheesecake Chocolate Chip Muffins are best enjoyed fresh, but they can last up to 3 days at room temperature in an airtight container. If you wish to keep them longer, place them in the refrigerator for up to a week. For even longer storage, freeze them for up to 3 months. Just be sure to wrap them tightly in plastic wrap and then store them in a freezer-safe bag!
Leftovers & Meal Prep
If you’re planning for busy mornings, these muffins make an excellent meal prep option. You can bake a batch on the weekend and enjoy them throughout the week. Just pop them in the microwave for a few seconds to warm them up, and you’ll have a delicious breakfast ready in no time!
Top Questions & Answers
Can I use other types of chocolate chips?
Absolutely! Feel free to use dark chocolate chips, white chocolate chips, or even peanut butter chips for a fun twist. Just make sure to adjust the sweetness according to your taste preferences.
What if I don’t have Greek yogurt?
If you don’t have Greek yogurt on hand, you can substitute it with regular yogurt or even sour cream for a similar tangy flavor and moist texture.
Can I make these muffins ahead of time?
Yes! These muffins can be made ahead of time. They actually taste even better the next day as the flavors meld together. Just store them in an airtight container at room temperature.
How do I know when the muffins are done baking?
The muffins are done when a toothpick inserted into the center comes out clean or with a few moist crumbs. If it comes out with wet batter, give them a few more minutes in the oven.
Final Bite
These Cheesecake Chocolate Chip Muffins are a delightful way to combine two beloved flavors into one irresistible treat. The creamy cheesecake center pairs perfectly with the chocolatey muffin base, creating a moist and indulgent experience in every bite. Whether you’re enjoying them for breakfast, as an afternoon snack, or as a dessert, they are sure to please. So gather your ingredients, preheat that oven, and treat yourself to these delicious muffins!
If you’re looking for a new favorite recipe, these Cheesecake Chocolate Chip Muffins are just the ticket. They’re not only easy to make but also incredibly satisfying. Once you take your first bite, you’ll understand why this recipe has become a go-to in my kitchen. Happy baking!
Cheesecake Chocolate Chip Muffins
Ingredients
Equipment
Method
- Step 1: Prepare the Cream Cheese Filling. In a mixing bowl, beat the softened cream cheese with 1/2 cup of granulated sugar, 1 egg, and 1/2 tsp of vanilla extract until smooth and creamy. Fold in 1/4 cup of mini chocolate chips. Set aside.
- Step 2: Mix the Dry Ingredients. In a separate large bowl, whisk together 2 cups of all-purpose flour, 1/2 cup of unsweetened cocoa powder, 1 tsp of baking soda, and 1 tsp of salt until combined.
- Step 3: Combine the Wet Ingredients. In another bowl, mix together 1/2 cup of warm coconut oil, 1 cup of granulated sugar, 1 egg, 1 cup of plain Greek yogurt, 1/4 cup of milk, 1/4 cup of cold strong coffee, and 1 tsp of vanilla extract until well combined.
- Step 4: Bring It All Together. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix.
- Step 5: Fill the Muffin Tin. Preheat your oven to 350°F (175°C). Line your muffin tin with parchment liners or spray with non-stick spray. Spoon a tablespoon of the chocolate batter into each muffin cup, followed by a dollop of the cream cheese filling, and then cover with more chocolate batter until the cups are about 3/4 full. Top each muffin with a sprinkle of the remaining chocolate chips.
- Step 6: Bake. Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
Notes
- For a lower sugar option, reduce the sugar in the batter by half and opt for a sugar substitute.
- To make these muffins gluten-free, substitute all-purpose flour with a gluten-free flour blend.
- For a dairy-free version, use vegan cream cheese and a plant-based yogurt.
