Name: Cheesecake Chocolate Chip Muffins
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Ingredients: 8 oz cream cheese (softened); 1/2 cup granulated sugar; 1 large egg (room temperature); 1/2 tsp vanilla extract; 1/4 cup mini chocolate chips; 2 cups all-purpose flour (spooned and leveled); 1/2 cup unsweetened cocoa powder; 1 tsp baking soda; 1 tsp salt; 1/2 cup coconut oil (warm to a liquid state); 1 cup granulated sugar; 1 large egg (room temperature); 1 cup plain Greek yogurt; 1/4 cup milk; 1/4 cup strong coffee (cold); 1 tsp vanilla extract; 3/4 cup mini chocolate chips (divided)

If you’re on the hunt for a treat that perfectly marries the rich creaminess of cheesecake with the delightful sweetness of chocolate chips, look no further than these Cheesecake Chocolate Chip Muffins. Each bite is a morsel of joy, combining a soft, moist muffin base with a creamy cheesecake center that will have everyone coming back for seconds. These muffins are not only a delicious snack but also a fabulous breakfast option that can be enjoyed any time of day.

As we dive into this recipe, prepare yourself for a flavor explosion that will make your kitchen smell heavenly. Let’s get started!

What Makes This Recipe Special

These Cheesecake Chocolate Chip Muffins stand out for several reasons. First, they incorporate a rich cheesecake filling that is surprisingly easy to prepare. The use of Greek yogurt adds moisture and depth while keeping the muffins light. Plus, the addition of chocolate chips not only enhances the flavor but also adds a delightful texture. This recipe is versatile, allowing you to enjoy these muffins as a sweet breakfast, an afternoon snack, or a delectable dessert.

What to Buy

Before you gather your ingredients, make sure you have the following items on hand:

8 oz cream cheese, softened – for that rich cheesecake filling.
1/2 cup granulated sugar – adds sweetness to the cheesecake layer.
1 egg, room temperature – binds the ingredients together.
1/2 tsp vanilla extract – enhances the flavor.
1/4 cup mini chocolate chips – for the cheesecake layer.
2 cups all-purpose flour, spooned and leveled – the base for the muffins.
1/2 cup unsweetened cocoa powder – adds a rich chocolate flavor.
1 tsp baking soda – helps the muffins rise.
1 tsp salt – balances the sweetness.
1/2 cup coconut oil, warm to a liquid state – for moisture.
1 cup granulated sugar – sweetens the muffin batter.
1 egg, room temperature – for the muffin batter.
1 cup plain Greek yogurt – adds moisture and protein.
1/4 cup milk – to help with the batter consistency.
1/4 cup strong coffee, cold – enhances the chocolate flavor.
1 tsp vanilla extract – for additional flavor.
3/4 cup mini chocolate chips, divided – for the muffin batter.

Equipment Breakdown

To make these delightful muffins, you’ll need a few key pieces of equipment:

Muffin tin – to bake the muffins.
Mixing bowls – for combining ingredients.
Electric mixer – for smooth and creamy cheesecake filling.
Measuring cups and spoons – for accurate ingredient measurements.
Spatula – for folding in the chocolate chips.
Cooling rack – to cool the muffins after baking.

The Method for Cheesecake Chocolate Chip Muffins

Now that you have everything ready, let’s get to the fun part—baking these incredible Cheesecake Chocolate Chip Muffins!

Step 1: Prepare the Cheesecake Filling

In a mixing bowl, combine the softened cream cheese, 1/2 cup granulated sugar, 1 egg, 1/2 tsp vanilla extract, and 1/4 cup mini chocolate chips. Using an electric mixer, beat on medium speed until smooth and creamy. Set this cheesecake mixture aside.

Step 2: Preheat the Oven

Preheat your oven to 350°F (175°C) and line a muffin tin with liners or grease it lightly with coconut oil.

Step 3: Combine Dry Ingredients

In a large bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt until well combined.

Step 4: Mix Wet Ingredients

In another bowl, whisk together the liquid ingredients: warm coconut oil, 1 cup granulated sugar, 1 egg, Greek yogurt, milk, cold coffee, and 1 tsp vanilla extract until smooth.

Step 5: Combine Wet and Dry Ingredients

Gradually add the wet ingredients to the dry ingredients, stirring gently with a spatula until just combined. Be careful not to overmix; some lumps are okay!

Step 6: Fold in Chocolate Chips

Gently fold in 1/2 cup of the mini chocolate chips into the muffin batter.

Step 7: Assemble the Muffins

Spoon a tablespoon of muffin batter into each muffin cup, followed by a dollop of the cheesecake mixture. Top with another spoonful of muffin batter, ensuring the cheesecake filling is hidden inside. Finish by sprinkling the remaining chocolate chips on top of each muffin.

Step 8: Bake

Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the muffin comes out clean. Allow them to cool in the pan for a few minutes before transferring to a wire rack to cool completely.

Low-Carb/Keto Alternatives

If you’re looking for low-carb or keto-friendly options for these Cheesecake Chocolate Chip Muffins, consider the following substitutions:

Use almond flour instead of all-purpose flour.
Replace granulated sugar with a low-carb sweetener like erythritol or stevia.
Opt for unsweetened cocoa powder to keep carbs low.
Use full-fat cream cheese for a richer flavor.

Don’t Do This

To ensure your Cheesecake Chocolate Chip Muffins turn out perfectly, avoid the following pitfalls:

Don’t skip the room temperature ingredients; they mix together better and create a smoother batter.
Don’t overmix the batter; this can lead to dense muffins instead of light, fluffy ones.
Don’t bake for too long; keep an eye on them to avoid dry muffins.
Don’t forget to cool them in the pan before transferring; this prevents them from sticking.

Keep It Fresh: Storage Guide

To keep your Cheesecake Chocolate Chip Muffins fresh and delicious, follow these storage tips:

Store in an airtight container at room temperature for up to 3 days.
For longer storage, refrigerate for up to a week.
You can also freeze the muffins for up to 3 months; just make sure to wrap them tightly.
Reheat in the microwave for a few seconds for a warm treat.

Reader Q&A

Can I use different types of chocolate chips?

Absolutely! You can use dark chocolate chips, white chocolate chips, or even peanut butter chips to customize your muffins.

How can I make these muffins gluten-free?

To make gluten-free Cheesecake Chocolate Chip Muffins, substitute the all-purpose flour with a 1:1 gluten-free flour blend. Just ensure it contains xanthan gum for proper structure.

What if I don’t have Greek yogurt?

You can replace Greek yogurt with sour cream or regular plain yogurt. Just make sure it’s full-fat for the best texture.

Can I add nuts to the muffins?

Yes! Chopped nuts like walnuts or pecans can be added to the batter for extra crunch and flavor.

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Next Steps

Now that you have the recipe for these luscious Cheesecake Chocolate Chip Muffins, it’s time to roll up your sleeves and get baking! Gather your ingredients, preheat that oven, and prepare to create a batch of muffins that will delight your family and friends. Enjoy the sweet, creamy goodness with a cup of coffee or tea, and don’t forget to share with those you love (or keep them all to yourself—no judgment here!). Happy baking!