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 400 degrees. Line a cupcake pans with paper 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 ServingCalories 232 Total Fat 12g Saturated Fat 7g Trans Fat 0g Unsaturated Fat 4g Cholesterol 40mg Sodium 295mg Carbohydrates 30g Fiber 1g Sugar 17g Protein 4g
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**I was sent a copy of this book. All thoughts and opinions are 100% my own. This post contains affiliate links.
Erin S
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June says
I can’t wait to make this for breakfast on a weekend! One thing though; the recipe goes from creaming the butter & adding the rest of the wet ingredients, to adding the flour mixture. I’m assuming all the dry ingredients are mixed together in a separate bowl, then added alternately with the milk?
Erin S says
Yes, thanks for cathing that. I have updated the recipe. Thanks!
Pei Shan says
I’ve just tried these today and it was so delicious. Very moist on the inside with melted chips in the centre. Thanks for sharing! A keeper!
lc says
these are amazing!
Melissa Sperka says
You had me at double chocolate. And, cream cheese. And, muffin!
Jennifer Farley says
The most perfect muffin I have ever seen! Trying this recipe soon!
Joanne says
The cheesecake layer in here is SO amazing with the chocolate!
Liz says
Perfect for breakfast, but also wonderful for dessert! These may be my new favorite muffin!
Stephanie Manley says
I have got to try these! My favorite brownies are the chocolate and cream cheese ones!
Cathy Pollak says
This is my dream dessert!
Aysegul Sanford says
Ohhh these are so dreamy.
Lori @ RecipeGirl says
That cheesecake swirled in is the best idea!
Sue Goddard says
I make muffins for church every Saturday night for the next day service and I would love to use this recipe but my question is can these muffins be left out after baking them or would I have to put them in the fridge and how do they hold up in the fridge overnight? Are they sticky like things that are typically taken our of the fridge overnight?
Erin S says
They will hold up well in the fridge – I store them there, and I don’t think they are sticky the next day.
Pattie Manuel says
Can these be made in large batches and frozen individually? If so, any suggestions on how to freeze and package them for best results?
Erin S says
I let the muffins cool completely and then put them in a plastic food storage bag to freeze.
Pat says
How many muffins does this make? Can’t wait to try them!
Erin S says
It makes about 20 muffins – Enjoy!
Suzie says
Is this batter really, really thick?
Erin S says
Yes, it was thick
Janet Holliday says
Heyee! Would it be ok to use the lowfat cream cheese as I bought the wrong kind, grr…lol. ty
Erin S says
Yep, definitely works. It was I use most of the time!
Dawn says
Does it matter if we use light or dark brown sugar?
Erin S says
I use light brown sugar, but I am sure dark brown would work as well if that is what you have. They may just taste a little richer.
May says
if i wanted to bake in mini muffin pans, how long would you suggest?
Erin S says
I would start with 10 minutes and then check every couple of minutes to see if they are done.
Deborah says
It would of tasted better to me without the cinnamon. I’ll try them again without the cinnamon.
Julie says
I have made these double chocolate cheesecake muffins twice and they taste A-mazing!!! I have a question? Both times the chocolate batter came like paste and is very made to work with. Any Suggestions?
Erin S says
Try to make the cheesecake mixture first. I am guessing the chocolate is setting up while you make the rest. So reverse them and see if that helps.