Cheesecake Stuffed Chocolate Muffins Recipe

If you love the idea of two dreamy desserts in one bite, then these Cheesecake Stuffed Chocolate Muffins are about to make your baking dreams come true. Imagine biting through a rich, chocolatey muffin only to discover a creamy, tangy cheesecake center—pure magic! These muffins are everything you want in a sweet treat: ridiculously moist, filled with flavor, and swirling together two irresistible classics. Whether you’re baking for a cozy brunch, a midday treat, or something special to share, these beauties deliver on every level.

Cheesecake Stuffed Chocolate Muffins Recipe - Recipe Image

Ingredients You’ll Need

Every element in this recipe brings something truly special to the table, balancing bold chocolate, creamy cheesecake, and just the right amount of sweetness. Gather these simple ingredients, and you’ll be amazed at how extraordinary they can taste together.

  • All-purpose flour: Forms the solid foundation of your muffins, keeping them light but sturdy.
  • Unsweetened cocoa powder: Intensifies the chocolate flavor and gives these muffins their deep, dark color.
  • Baking soda: Powers the rise for super soft, fluffy muffins.
  • Salt: Just a touch, to enhance the chocolate and balance out the sweetness.
  • Granulated sugar: Sweetens both the muffin batter and the cheesecake filling for the perfect bite.
  • Brown sugar: Adds moisture and a gentle caramel note to the chocolate muffins.
  • Vegetable oil: Keeps the muffins gloriously moist and tender.
  • Large eggs: Help bind the batter and cheesecake filling for structure and richness.
  • Vanilla extract: A dash in both batters brings depth and aromatic warmth.
  • Buttermilk: Adds tang and softness, ensuring a tender crumb every time.
  • Mini chocolate chips: Dotted throughout for little bursts of melted chocolate in every bite.
  • Cream cheese (softened): The heart of the cheesecake filling—make sure it’s at room temp for extra smoothness.
  • Egg yolk: Richens the cheesecake layer, making it extra creamy.

How to Make Cheesecake Stuffed Chocolate Muffins

Step 1: Prepare for Baking

First things first: preheat your oven to 350°F and pop paper liners into your muffin pan. This step isn’t just about convenience—liners help your Cheesecake Stuffed Chocolate Muffins come out clean, and make sharing much easier.

Step 2: Mix the Dry Ingredients

Grab a medium bowl and whisk together the flour, cocoa powder, baking soda, and salt. Combining these dry ingredients now ensures the cocoa and leavening are evenly distributed, setting you up for success later on.

Step 3: Whisk the Wet Ingredients

In a large bowl, combine both sugars, the vegetable oil, eggs, and a dash of vanilla extract. Whisk everything together until it’s beautifully smooth and glossy—this is the flavor base for your muffins.

Step 4: Combine the Batters

Gently add your dry mixture to the wet ingredients. Stir until you have a thick, luscious batter—don’t overmix, or your muffins may turn dense. Next, fold in the buttermilk and mini chocolate chips, making sure the batter is rich, smooth, and loaded with chocolatey goodness.

Step 5: Make the Cheesecake Filling

In a separate bowl, beat together the softened cream cheese, granulated sugar, egg yolk, and a touch of vanilla extract. The mixture should become creamy and lump-free; this luscious filling transforms ordinary chocolate muffins into Cheesecake Stuffed Chocolate Muffins worth raving about.

Step 6: Assemble the Muffins

Fill each muffin liner about one-third full with your chocolate batter. Drop a generous spoonful of cheesecake filling right in the center of each cup. Then, cover the filling with the remaining chocolate batter so the cheesecake is nestled inside every muffin.

Step 7: Bake to Perfection

Pop the pan in the oven and bake for 18 to 22 minutes. The chocolate tops should be set and a toothpick poked into the edge (not the middle) should come out clean. Let your Cheesecake Stuffed Chocolate Muffins cool in the pan for 5 minutes, then transfer them to a wire rack to finish cooling completely—if you can wait that long!

How to Serve Cheesecake Stuffed Chocolate Muffins

Cheesecake Stuffed Chocolate Muffins Recipe - Recipe Image

Garnishes

A little flair goes a long way! After baking, sprinkle extra mini chocolate chips over the slightly warm muffins for even more chocolaty bites, or dust them lightly with powdered sugar for pure elegance. If you’re feeling extra, a drizzle of melted chocolate or a few fresh berries add color and flavor.

Side Dishes

Pair your Cheesecake Stuffed Chocolate Muffins with fresh fruit salad, a dollop of whipped cream, or even a pour-over coffee. For a full dessert spread, offer them alongside vanilla ice cream or a fruit compote—guaranteed to elevate your table.

Creative Ways to Present

Turn these muffins into a showstopper centerpiece by serving them on a tiered cake stand, or tuck each in a decorative cupcake wrapper for parties and brunches. For a playful twist, split a warm muffin in half and let that cheesecake center ooze onto the plate—it’ll have everyone’s attention!

Make Ahead and Storage

Storing Leftovers

Keep your Cheesecake Stuffed Chocolate Muffins fresh by storing them in an airtight container in the refrigerator. They’ll stay moist and delicious for up to 5 days, making them perfect for grab-and-go breakfasts or late-night snacks.

Freezing

For longer storage, these muffins freeze beautifully! Once completely cooled, wrap each muffin individually in plastic wrap, then pop them all into a freezer bag. They’ll stay tasty for up to 2 months and are a lifesaver when you need a sweet treat in a hurry.

Reheating

To enjoy that just-baked warmth, let refrigerated or thawed muffins come to room temperature, or zap them in the microwave for 15–20 seconds. The cheesecake center softens perfectly, and the chocolate gets melty again—just like fresh from the oven.

FAQs

Can I use a different type Dessert

Absolutely! You can swap the mini chocolate chips for dark, milk, or even white chocolate chips, depending on your flavor cravings. Just keep the chocolate-to-batter ratio similar so your muffins bake up perfectly.

How do I make these muffins gluten-free?

To turn these into gluten-free Cheesecake Stuffed Chocolate Muffins, replace the all-purpose flour with your favorite gluten-free blend (make sure it’s a 1:1 ratio and contains a binder). The texture and flavor will remain amazing!

Can I make mini muffins instead?

Definitely! To make bite-sized treats, divide the batter and filling among mini muffin tins. Keep in mind that they’ll bake much faster—start checking at around 10 minutes.

Is it okay to skip the cheesecake filling?

Technically yes, but the cheesecake center is what really makes these Cheesecake Stuffed Chocolate Muffins special. However, the chocolate muffin base on its own is still rich and delicious if you’re ever in a pinch.

What’s the best way to soften cream cheese quickly?

If you forgot to let your cream cheese come to room temperature, just cut it into chunks and microwave in short bursts (10 seconds at a time), stirring in between until it’s soft but not melted. This little trick makes for a smooth, lump-free filling.

Final Thoughts

If you’ve been searching for a recipe that’s easy, fun, and guaranteed to wow, give these Cheesecake Stuffed Chocolate Muffins a try. There’s so much joy in the chocolatey crumb and creamy center—every bite feels like a little celebration. Go ahead and bake up a batch, and don’t forget to share (or not)!

Print
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Cheesecake Stuffed Chocolate Muffins Recipe

Cheesecake Stuffed Chocolate Muffins Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 27 reviews
  • Author: admin
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 12 muffins
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

Indulge in the perfect combination of rich chocolate muffins with a creamy cheesecake center. These Cheesecake Stuffed Chocolate Muffins are a delightful treat for any chocolate lover!


Ingredients

Scale

Muffins:

  • 1 cup all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup buttermilk
  • 1/2 cup mini chocolate chips

Cheesecake Filling:

  • 6 ounces cream cheese (softened)
  • 3 tablespoons granulated sugar
  • 1 large egg yolk
  • 1/2 teaspoon vanilla extract


Instructions

  1. Preheat the oven: Preheat the oven to 350°F and line a muffin pan with paper liners.
  2. Mix dry ingredients: In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt.
  3. Prepare muffin batter: In a large bowl, mix granulated sugar, brown sugar, oil, eggs, and vanilla. Add dry ingredients and buttermilk, then fold in chocolate chips.
  4. Make cheesecake filling: Mix cream cheese, sugar, egg yolk, and vanilla until smooth.
  5. Fill muffin liners: Layer chocolate batter and cheesecake filling in muffin liners.
  6. Bake: Bake for 18–22 minutes until set. Cool before serving.

Notes

  • For extra indulgence, sprinkle additional chocolate chips on top before baking.
  • Store in the refrigerator for up to 5 days or freeze for longer storage.
  • Best served at room temperature.

Nutrition

  • Serving Size: 1 muffin
  • Calories: 320
  • Sugar: 22g
  • Sodium: 210mg
  • Fat: 18g
  • Saturated Fat: 6g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 36g
  • Fiber: 2g
  • Protein: 5g
  • Cholesterol: 45mg

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