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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.
Is it absolutely necessary to use the sour cream when making these?
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
Can you tell me if you use salted or unsalted butter for the double chocolate cheesecake muffins.
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.
I just made them, yummy! Do I need to refrigerate them?
No, you don’t need to. They will stay a little fresher if you don’t eat them right away, but not necessary.
Always refrigerate foods with cheesecake or custards once cooled at room temperature or they will spoil
I agree! No one wants food poisoning!!!
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!!
Can I use nesquick Instead of unsweetened cocoa powder. It’s all I have in hand, should I adjust the brown sugar?
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!
Could these be made in the large muffin tins?
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.
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
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.
Would Rice milk work in place of dairy milk? Its what I keep on hand.
I would think so, but I have never used rice milk before, so I can’t be 100% sure.
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?
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.
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!
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!
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.
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.
Any chance of substituting sour cream for something? I just can’t get it here right now 🙁 thanks!
You could use yogurt if you had it – Greek or regular would work, even plain or vanilla would work if you had some.
Thanks a lot! 🙂