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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
Video
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
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
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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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.
These are the most amazing muffins ever! I made them for a bunch of teenagers, and the girls nearly swooned!
The thickest batter ever became the lightest, fluffiest muffins!
I’ve got these muffins in the oven right now! The house smells so good and I can’t wait to have one with My coffee this morning!!!
Could these be made in a 9×13 pan?
I have a question. Instead of 1/4 or 1/2 cup butter, why not just say 1/2 stick or 1 stick of butter? Just wondering.
Because the rest of the world does not measure butter in sticks, so anyone not in the US couldn’t make the recipe.
I made these for work. If I refrigerate them overnight(because of the cream cheese and sour cream) will they still be soft and moist?
Or can I leave them out overnight?
You can store them in the fridge overnight, just take them out about 30 minutes before you want to serve them and they will be great!
Hi Erin. Regarding the double chocolate cream cheese muffins, would it be too much to pipe on cream cheese frosting? I love cream cheese! Thank you.
If you wanted to serve them as a dessert, that would be a great option. They are not very sweet as is, so the frosting would definitely put them in the dessert space and be a delicious topping!
Yum! My cousin is going to lovvvve these when I make them for her birthday. She loves chocolate! Thank you!
Can I freeze these until I see her?
Yes, you can freeze these
Fantastic!!!!! So moist, not too sweet and so chocolatey!!!! Was a hit with family and friends. It’s a keeper!
Just made these..exactly as written.. BEAUTIFUL RECIPE.. Will make again.. I just had 2.