Description
Delightfully rich and decadent Cheesecake-Stuffed Chocolate Muffins featuring a moist chocolate muffin exterior with a creamy cheesecake surprise nestled inside. Perfect for dessert or an indulgent breakfast treat.
Ingredients
Scale
For the chocolate muffins:
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup buttermilk
- 1/3 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 large egg
For the cheesecake filling:
- 6 ounces cream cheese, softened
- 3 tablespoons granulated sugar
- 1/2 teaspoon vanilla extract
- 1 tablespoon all-purpose flour
Optional:
- Chocolate chips for topping
Instructions
- Preheat and prepare muffin tin: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or lightly grease it to prevent sticking.
- Make the cheesecake filling: In a small bowl, combine the softened cream cheese, sugar, vanilla extract, and flour. Mix thoroughly until the mixture is smooth and creamy. Set aside for later use.
- Prepare dry ingredients: In a large bowl, whisk together the all-purpose flour, cocoa powder, baking soda, baking powder, salt, granulated sugar, and brown sugar until evenly combined.
- Mix wet ingredients: In a separate bowl, whisk together the buttermilk, vegetable oil, vanilla extract, and egg until smooth.
- Combine wet and dry ingredients: Pour the wet mixture into the dry ingredients and stir gently just until combined. Take care not to overmix to keep the muffins tender.
- Assemble the muffins: Spoon about 1 tablespoon of the chocolate muffin batter into each muffin cup. Add about 1 heaping teaspoon of the cheesecake filling in the center, then cover with additional chocolate batter until each cup is approximately 3/4 full.
- Add optional topping: If you like, sprinkle chocolate chips on top of each muffin for extra chocolate flavor and texture.
- Bake: Place the muffin tin in the preheated oven and bake for 18 to 22 minutes. The tops should be set, and a toothpick inserted near the edge (avoiding the cheesecake center) should come out clean.
- Cool muffins: Allow the muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely before serving or storing.
Notes
- These muffins are rich and decadent with a creamy surprise inside.
- Store in the refrigerator for up to 5 days or freeze for longer storage.
- Bring muffins to room temperature before serving for the best texture and flavor experience.
