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Homemade Cheesecake Chocolate Chip Muffins photo

Cheesecake Chocolate Chip Muffins

These Cheesecake Chocolate Chip Muffins are a delightful treat! Rich cheesecake filling meets sweet chocolate chips in every moist bite.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 12 servings
Course: Breakfast, Dessert, Snack
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Cheesecake Filling:
  • 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
For the Muffin Batter:
  • 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

Equipment

  • Muffin tin
  • Mixing bowls
  • Electric mixer
  • Measuring cups and spoons
  • Spatula
  • Cooling rack

Method
 

Preparation Steps:
  1. 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.
  2. Preheat your oven to 350°F (175°C) and line a muffin tin with liners or grease it lightly with coconut oil.
  3. In a large bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt until well combined.
  4. 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.
  5. 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!
  6. Gently fold in 1/2 cup of the mini chocolate chips into the muffin batter.
  7. 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.
  8. 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.

Notes

  • Store muffins in an airtight container at room temperature for up to 3 days.
  • For longer storage, refrigerate them for up to a week.
  • Freeze the muffins for up to 3 months; wrap them tightly.