Description
These Cheesecake Stuffed Chocolate Muffins are a delightful treat combining rich chocolate batter with a creamy cheesecake filling. Perfect for dessert or a special snack, these muffins deliver a moist texture and a luscious surprise in the center, making them a crowd-pleaser for any occasion.
Ingredients
Scale
Chocolate 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
- Preheat and Prepare Pan: Preheat the oven to 350°F (175°C) and line a muffin pan with paper liners to ensure easy removal and cleanup.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt to evenly distribute leavening and flavor components.
- Combine Wet Ingredients: In a large bowl, mix the granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until the mixture is smooth and homogenous, creating a rich base for the batter.
- Incorporate Dry into Wet: Add the dry ingredient mixture to the wet ingredients, stirring gently until just combined to avoid overmixing and ensure tender muffins.
- Add Buttermilk and Chocolate Chips: Fold in the buttermilk and mini chocolate chips carefully until the batter becomes smooth, thick, and evenly studded with chocolate chips.
- Prepare Cheesecake Filling: In a separate bowl, beat the softened cream cheese with granulated sugar, egg yolk, and vanilla extract until the filling is smooth and creamy.
- Assemble Muffins: Spoon about one-third of the chocolate batter into each muffin liner, then add a generous spoonful of the cheesecake filling in the center. Cover the filling with the remaining chocolate batter to fully encase the cheesecake layer.
- Bake: Bake in the preheated oven for 18 to 22 minutes, or until the muffin tops are set and a toothpick inserted near the edge (not the center cheesecake) comes out clean.
- Cool and Serve: Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely. This prevents the cheesecake from sinking and ensures perfect texture.
Notes
- For extra indulgence, sprinkle additional mini chocolate chips on top of each muffin before baking.
- Store muffins in the refrigerator for up to 5 days to maintain freshness and texture.
- For longer storage, freeze muffins and thaw at room temperature before serving.
- These muffins are best served at room temperature, allowing the cheesecake filling to be soft and creamy.
