Double Chocolate Cheesecake Muffins – Rich, chocolate cream cheese muffins with a layer of sweetened cream cheese for a light and tender breakfast or even dessert.
I think that every day should involve chocolate. And if you can have it for breakfast, that is even better! Chocolate Chip Muffins are in my freezer at all times for my son to have for breakfast.
My favorite are Chocolate Oatmeal Banana Blender Muffins, because you get all the flavor of chocolate, but they are healthy, so I don’t have to feel as guilty about them.
My good friend Jocelyn from Inside BruCrew Life just came out with a new cookbook. And it is all about cheesecake! It is called Cheesecake Love. Traditional cheesecakes, no bake cheesecakes, cheesecake pies and more! I have already made 2 things from the book, and my son and husband have bookmarked many more!
Double chocolate cheesecake muffins were calling to me the second I opened the book. Muffins are just kind of one of my favorite things. So I knew I had to make them.
And anything with double chocolate in the name, has to be good! So I am pretty sure I made these muffins the day the book arrived. My freezer was running low, so it was perfect timing.
The muffins have a chocolate base with chocolate chips mixed in. Then you make a quick cheesecake layer that you spoon over the muffin base. They bake up so soft and tender. They are not overly sweet, which I loved. Pretty sure you are supposed to let them cool first, but they smelled so good I couldn’t wait.
Warm melty chocolate just makes life better. Every morning my son would warm them up as well, before he ate them. This will not be the last time I make them, that is for sure! Double Chocolate Cheesecake Muffins for the win!
I also made the Funfetti Cheesecake Pie from Jocelyn’s book, and it was so good. My family raved about it, and it disappeared so fast it was kind of scary. I can’t wait to try more recipes.
I am pretty sure we are going to be eating a lot of cheesecake over the holidays this year! If you have a cheesecake loving person in your life, Cheesecake Love would make a great gift for them this year!
And if you love Muffins here are more to try!
- Nutella Muffins
- Banana Chocolate Chip Muffins
- Triple Chocolate Muffins
- Blueberry Muffins
- Banana Oatmeal Chocolate Chip Muffins
And if you love chocolate here are even more Chocolate Recipes for you!
Double Chocolate Cheesecake Muffins
Double Chocolate Cheesecake Muffins - Rich, chocolate muffins with a layer of sweetened cream cheese for a light and tender breakfast or even dessert.
Ingredients
Muffins
- 1/2 cup butter, at room temperature
- 2/3 cup brown sugar
- 1 large egg
- 2 tsp vanilla extract
- 2/3 cup sour cream
- 1 tsp ground cinnmon
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 1/2 cup unsweetened cocoa powder
- 2 cups all-purpose flour
- 2/3 cup milk
- 1 cup mini chocolate chips
Cheesecake Layer
- 1 package (8 oz) cream cheese, softened
- 1/2 cup sugar
- 1 large egg
Topping
- 1/4 cup mini chocolate chips
Instructions
To make the Muffins
- Preheat oven to 400º F. Prepare 20 muffin cups with liners.
- In a separate bowl whisk together flour, cocoa powder, salt, baking powder, baking soda and cinnamon. Set aside
- Beat brown sugar and butter together until creamy. Add egg, vanilla and sour cream. Beat until smooth.
- Slowly add the flour mixture and the milk to the butter mixer, alternating between the two.
- Fold in chocolate chips. Set aside
To make the Cheesecake Layer
- Beat cream cheese until creamy. Add sugar and beat until smooth.
- Add egg and beat until fully incorporated. Do not over mix.
To assemble
- Place a spoonful of the muffin batter into the bottom of each liner. Top with cheesecake layer. Top with the remaining batter.
- Sprinkle the tops of each muffin with the remaining 1/4 cup of chocolate chips.
- Bake for 16-18 minutes until a tester comes out mostly clean.
- Remove from oven and let cook for 5 minutes before removing to a wire rack to cool completely.
Notes
Recipe from Cheesecake Love
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Nutrition Information
Yield
20Serving Size
1Amount Per Serving Calories 232Total Fat 12gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 4gCholesterol 40mgSodium 295mgCarbohydrates 30gFiber 1gSugar 17gProtein 4g
Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on dinnersdishesanddesserts.com should only be used as a general guideline.
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Tiffany La Forge-Grau says
Wow that is the perfect looking dessert. I would really love to make these for my family.
Gail Fitzpatrick says
Having trouble with chocolate chip muffins. Chocolate chips sink to bottom of cupcake liners when baking.
Erin S says
Try tossing your chocolate chips in a little bit of flour to coat them before mixing them in. I have not had this problem when I made them, but the flour should help them not sink as well.
Char Reeves says
Would love to use a choc cake mix somehow? Any ideas
Erin S says
The muffin batter is pretty thick, so I am not sure how to use a cake mix instead. You could definitely give it a try and see how it works. I am not sure you would get the same swirl because of the batters, but you don’t know until you try it.
Lynda Pate says
PLEASE SEND ME THIS RECIPE FOR DOUBLE CHOCOLATE CHEESECAKE MUFFINS
Erin S says
You scrolled by the recipe to leave this comment. It is the post, there is a recipe card where you can print the recipe and see the instructions. https://dinnersdishesanddesserts.com/double-chocolate-cheesecake-muffins/
Amanda says
Do you think I can use gluten free flour in the recipe?
Erin S says
I have not tried it, but I think it should work. The texture may be slightly different, but I would give it a try for sure!
Kos says
Is it absolutely necessary to use the sour cream when making these?
Erin S says
It helps give the muffins moisture, so it is important. If you have yogurt that works. I haven’t tried them without, so I can’t say how they will turn out
Steph says
Can you tell me if you use salted or unsalted butter for the double chocolate cheesecake muffins.
Erin S says
Either is fine. I usually have unsalted in my fridge, so that is what I used. But salted works just find if that is what you have.
Amanda says
I just made them, yummy! Do I need to refrigerate them?
Erin S says
No, you don’t need to. They will stay a little fresher if you don’t eat them right away, but not necessary.
Tabitha says
Always refrigerate foods with cheesecake or custards once cooled at room temperature or they will spoil
Victoria says
I agree! No one wants food poisoning!!!
Denise says
If you’re trying to watch your. Intake of calories and fat you can substitute applesauce for the cooking oil. Same exact amount: 3/4 cup cooking oil = 3/4 cup applesauce. I’ve used it for about 10 years and have never been disappointed! Try it!!
Stephanie says
Can I use nesquick Instead of unsweetened cocoa powder. It’s all I have in hand, should I adjust the brown sugar?
Erin S says
It will definitely give you the chocolate flavor, but maybe not as rich. I would probably cut the sugar in half. It is worth trying to see, but I am not exactly sure on the amounts. Let me know how it turns out!
Kathy says
Could these be made in the large muffin tins?
Erin S says
I am sure it could, the baking time would just be longer. I haven’t tried them that way, so I am not sure how long they would take.
Melisa says
I did it in the large muffin tray. It made 12 and they probably cooked in 20 minutes. But I checked them at the 17 minute mark. They came out amazing
Virginia Ann Greuling says
I want to make these muffins. But I need to make changes because We are Gluten and Sugar free in Our house.
It sounds Yummy.
Meagan says
Would Rice milk work in place of dairy milk? Its what I keep on hand.
Erin S says
I would think so, but I have never used rice milk before, so I can’t be 100% sure.
Michelle says
I just made these and have a couple concerns. The batter is very dense and sticky like a cookie batter. That made it difficult to put into muffin tins and layer with the cream cheese mixture. They are also a bit bitter as if there is too much cocoa powder. They also didn’t come out of the oven looking smooth like yours. Mine are clumpy. I went over the measurements a couple times and I followed them correctly. Any thoughts?
Erin S says
The batter is very thick, you can see by the video in the post that it is a thick batter. These are not overly sweet, but I would not describe them as bitter either. I would check the expiration date on your cocoa powder. How did you measure your flour? Did you spoon it in and make sure it wasn’t packed into the measuring cup? Sounds like there could be too much of the dry ingredients in the recipe. What kind of milk did you use? I have made them with skim and 1% milk before, both with success. Also was your butter soft when you started? Colder butter does not incorporate nearly as well with the sugar and can lead to clumps later on.
Michelle says
I spooned my flour, my ingredients were not expired, my butter was at room temp. I used whole milk and that is the only difference. I can’t see that would make that much I’d a difference, but who knows? I guess it will remain a mystery. Thank you for responding so quickly. Happy baking!
Hilary Van Drunen says
I had the same issues…the batter was super thick. I’m thinking I could have made 24 more successfully than 20…I had leftover batter and couldn’t really get any more into my muffin cups. They’re in the oven right now…here’s hoping they turn out!
Erin S says
Did you watch the video – the batter is pretty thick, it is supposed to be. If you have leftover batter, you can definitely make a few more muffins.
Ms. X says
Any chance you didn’t cream the ingredients together for long enough? The batter was thick when i made it, but it didn’t come out clumpy. Heck i even messed up the bake and forgot the baking soda, and it still turned out great. Another issue may be type of products may differ with results. E.g. turbinado brown sugar instead of regular granular brown sugar, active baking powder vs. an old can, when you added ingredients (all at once or one at a time), how many of the dry and wet intervals you did, whether you sifted the flour, etc etc etc.
Sara says
Any chance of substituting sour cream for something? I just can’t get it here right now 🙁 thanks!
Erin S says
You could use yogurt if you had it – Greek or regular would work, even plain or vanilla would work if you had some.
Sara says
Thanks a lot! 🙂
Sidney Burns says
The muffins look beautiful. I did make some edits along the way.
1) 3/4 sour cream was substituted with 3/4 mayo
2) I added about 1/3 cup of sugar to the muffin batter. I thought it was also “bitter”
3) I added some vanilla extract to the cheesecake. It just felt right.
4) I made 12 muffins & got lazy. I used the remaining batter in a small bread pan. Baked for 30 ish minutes.
Overall my taste tester said they were delicious! Checkout my Instagram @bidneysurns for pictures.
Tina says
Hi, I was just wondering if I could make this into a cake?
My sister made these and my husband requested this as a birthday cake.
Thank you!
Erin S says
I have not tried that. The muffins are not super sweet on their own, so you might try a chocolate cake mix and then use the cream cheese filling – then it would be more like dessert. But even with the muffins, I think it would work, you would just have to bake for longer and if it started to get too dark before the inside was cooked you could cover with foil.
KIM GROOMS says
I followed the recipe exactly, and the taste is good, but the chocolate part of the muffins are extremely dry. Any thoughts on why that might be the case? Thanks.
Erin S says
There is a chance they were slightly over baked or there could have been too much flour/dry ingredients. How do you measure your flour? You want to make sure to spoon it in and gently level if off and make sure not to pack it down at all. Same goes for cocoa powder. You could also try adding a touch of milk next time to see if that helps.
Edita says
Hi,
Recipe calls for both baking powder and soda so I was wondering for the unsweetened cocoa powder – do I use dutch-processed or natural cocoa powder?
Thanks!
Erin S says
I just use regular unsweetened Cocoa powder like Hershey or Nestle.
Ms. X says
Since it has the source am, I decided to use dutch process cocoa, and it looks like the picture. I did forget to add baking soda to mine, so it may come out different next time.
Kamala says
Greetings
Could this recipe be made eggless.
Erin S says
I have never tried, so I don’t know. You could try with an egg replacement option like flax seed. Let me know!
Nancy says
Taste great and moist. I used Splenda allulose for the granulated sugar, Swerve brown sugar, and King Arthur gluten-free measure for measure flour. I made 18 “cupcakes” and got rave reviews.