Go Back
Homemade Cheesecake Chocolate Chip Muffins photo

Cheesecake Chocolate Chip Muffins

Start your day with these decadent Cheesecake Chocolate Chip Muffins! Moist, fluffy, and bursting with flavor, they're perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 servings
Course: Breakfast, Dessert, Snack
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Cheesecake Filling:
  • 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
Muffin Batter:
  • 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 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

Equipment

  • Muffin tin
  • Parchment liners or non-stick spray
  • Mixing bowls
  • Electric mixer or whisk
  • Measuring cups and spoons
  • Rubber spatula

Method
 

Preparation Steps:
  1. 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.
  2. 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.
  3. 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.
  4. Step 4: Bring It All Together. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix.
  5. 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.
  6. 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.