These Chocolate Cheesecake Muffins are a decadent treat that combines rich, velvety cheesecake with moist, chocolatey muffin batter. Each bite offers a perfect balance of creamy and crumbly textures, making them irresistible. With just 20 minutes of prep and 22 minutes of baking, you’ll have a batch of 12 indulgent muffins ready to enjoy. The deep cocoa flavor paired with the tangy cheesecake swirl creates a dessert that’s both luxurious and comforting.
Packed with 339 calories per muffin, these treats are a satisfying indulgence for any occasion. The aroma of warm chocolate filling your kitchen is just the beginning—each muffin is a little masterpiece, perfect for breakfast, dessert, or a sweet snack. Treat yourself to this effortless yet impressive recipe that’s sure to delight every chocolate lover.
Ingredients for Chocolate Cheesecake Muffins
- Chocolate Muffins:
- ⅓ cup (80 ml) canola or vegetable oil
- ⅔ cup (135 g) granulated sugar
- ¼ cup (60 ml) buttermilk (or substitute with milk + ¾ tsp vinegar)
- 1 large egg
- 1 teaspoon vanilla extract
- ⅓ cup (75 g) sour cream
- 1 cup (125 g) all-purpose flour
- ¼ cup (25 g) natural cocoa powder
- ¾ teaspoon baking soda
- ½ teaspoon instant coffee (optional, enhances chocolate flavor)
- ¼ teaspoon salt
- 1 cup (170 g) semisweet chocolate chips (plus extra for topping, optional)
- Cheesecake Filling:
- 8 oz (226 g) cream cheese, softened (use full-fat brick-style for best results)
- 5 Tablespoons (63 g) granulated sugar
- 2 Tablespoons sour cream
- 1 large egg, lightly beaten
- ¼ teaspoon vanilla extract
Step-by-Step Instructions
- Preheat oven: Preheat your oven to 350°F (175°C). Line a 12-count muffin tin with paper liners and set aside.
- Mix wet ingredients: In a large bowl, whisk together oil, sugar, buttermilk, egg, vanilla extract, and sour cream until well combined.
- Combine dry ingredients: In a separate bowl, whisk together flour, cocoa powder, baking soda, instant coffee (if using), and salt.
- Fold together: Add the dry ingredients to the wet ingredients and fold together with a spoon or spatula until just barely combined.
- Add chocolate chips: Gently stir in the chocolate chips until incorporated. Do not over-mix to avoid dense muffins.
- Prepare cheesecake filling: In a clean bowl, stir together cream cheese and sugar until smooth (use an electric mixer for best results). Add sour cream, vanilla extract, and the beaten egg, stirring until the batter is smooth.
- Assemble muffins: Scoop chocolate batter into the muffin liners, filling each halfway. Use a spoon to create a crater in the center of each muffin.
- Add cheesecake filling: Scoop a heaping tablespoon of cheesecake filling into each crater. It’s fine if some sits on top of the chocolate batter.
- Top with chocolate batter: Add a small amount of the remaining chocolate batter over the cheesecake layer. Use a toothpick to swirl the batters together. Sprinkle with extra chocolate chips if desired.
- Bake: Bake for 22-25 minutes, or until a toothpick inserted into the center comes out mostly clean (a few crumbs are fine, but no wet batter).
- Cool: Let the muffins cool in the tin for 10-15 minutes before removing. They will sink slightly as they cool, which is normal. Enjoy warm or refrigerate for later!
Storage and Reheating Tips
Store your Chocolate Cheesecake Muffins in an airtight container in the refrigerator for up to 3 days. For longer storage, wrap them individually in plastic wrap and freeze for up to 2 months. To reheat, simply microwave for 15-20 seconds or warm in a 300°F (150°C) oven for 5-10 minutes until just heated through.
Serving Suggestions
These muffins are delicious on their own, but for an extra treat, serve them with a dollop of whipped cream or a drizzle of chocolate ganache. Pair with a cup of coffee or a glass of cold milk for the perfect indulgence. They’re great for breakfast, dessert, or a sweet snack!
Recipe Variations
Try swapping the semisweet chocolate chips for white chocolate or dark chocolate chips for a different flavor profile. You can also add a sprinkle of sea salt on top before baking for a sweet-and-salty twist. For a nutty crunch, fold in ½ cup of chopped walnuts or pecans into the chocolate batter.
Equipment Guidance
Make sure to use a 12-count muffin tin lined with paper liners for easy removal. A toothpick is essential for testing doneness and swirling the batters. If you have an electric mixer, it’ll make the cheesecake filling smoother, but a whisk and some elbow grease work just fine too!
Special Notes
Don’t worry if the muffins sink slightly after cooling—this is normal due to the rich cheesecake filling. For best results, use full-fat cream cheese and ensure all ingredients are at room temperature before mixing. These muffins taste even better the next day as the flavors meld together!
Chocolate Cheesecake Muffins
Ingredients
Chocolate Muffins
- ⅓ cup canola or vegetable oil
- ⅔ cup granulated sugar
- ¼ cup buttermilk
- 1 large egg
- 1 teaspoon vanilla extract
- ⅓ cup sour cream
- 1 cup all-purpose flour
- ¼ cup natural cocoa powder
- ¾ teaspoon baking soda
- ½ teaspoon instant coffee optional, this intensifies the chocolate flavor
- ¼ teaspoon salt
- 1 cup semisweet chocolate chips plus additional for topping, if desired
Cheesecake Filling
- 8 oz cream cheese softened (I recommend brick-style full-fat cream cheese only, sometimes referred to as “Philadelphia” in countries outside the US).
- 5 Tablespoons granulated sugar
- 2 Tablespoons sour cream
- 1 large egg lightly beaten
- ¼ teaspoon vanilla extract
Instructions
- Preheat oven to 350F (175C) and line a 12-count muffin tin with paper liners. Set aside.
- In a large bowl, whisk together oil, sugar, buttermilk, egg, vanilla extract, and sour cream until well-combined.
- In a separate bowl, whisk together flour, cocoa powder, baking soda, instant coffee (if using), and salt.
- Add the flour mixture to the wet ingredients and use a spoon or spatula to fold together until just barely combined.
- Add chocolate chips and gently stir until they are incorporated into the batter and batter is combined, but do not over-mix (which can make the muffins dense and dry).
- Set batter aside and prepare cheesecake filling.
- In a large, clean bowl, stir together cream cheese and sugar until smooth and creamy (an electric mixer makes easy work of this and makes it easier to ensure your cream cheese is smooth and lump-free, but if the cream cheese is soft enough this can be done by hand).
- Add sour cream and vanilla extract and stir until well-combined, then finally stir in the egg until incorporated. The batter should be smooth.
- Scoop chocolate batter into prepared muffin tin, filling each paper liners halfway full. You will have some batter left, reserve this to use after you’ve added the cheesecake layer.
- For a rich, thick pocket of cheesecake filling, take a spoon and use it to make a crater/divot in the center of each muffin.
- Scoop a heaping tablespoon of cheesecake filling into the center of each muffin in the crater you just created (it won’t all fit, some will sit on top of the chocolate batter and this is fine).
- Portion a small amount of remaining chocolate batter over the top of the cheesecake layer and use a toothpick to swirl the batters together. If desired, sprinkle tops with additional chocolate chips.
- Transfer to 350F (175C) oven ad bake for 22-25 minutes or until muffins are baked through. A toothpick inserted in the center should come out mostly clean or with a few wet crumbs, but not wet batter (if the toothpick is very chocolatey, test again, you may have hit a melted chocolate chip!).
- Allow muffins to cool in tin for 10-15 minutes before removing. While they may be puffed and rounded immediately after coming out of the oven, they’ll sink in on themselves as they cool, this is normal and just due to the heavy cheesecake filling. Taste over beauty! These muffins may be enjoyed still warm or they may be allowed to cool completely and be refrigerated before enjoying!