These mouthwatering Cheesecake Chocolate Chip Muffins combine the classic flavors of a Black Bottom Cupcake or Black Bottom Muffins with creamy cheesecake.
Using ingredients such as soft cream cheese, Greek yogurt instead of sour cream, and chocolate chips, these "muffin-meets-cupcake" creations will make everyday feel like a special occasion.
An easy breakfast idea which can also be served as a dessert.
Cheesecake Chocolate Chip Muffins are a delicious combination of cheesecake and chocolate cake all in one little package called a muffin. Therefore, they are definitely sweet enough to serve as an easy dessert.
The chocolate cake portion of this muffin calls for Greek yogurt, but you can substitute sour cream if that's what you have on hand.
If you love chocolate and cheesecake, try my Chocolate Cheesecake Cupcakes!
Table of Contents
Looking for more Cheesecake Recipes? Try my Cheesecake Chocolate Chip Muffins, Chocolate Bliss Cheesecake or my Cheesecake Stuffed Strawberries...Yum!
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Main Ingredients Needed
Be sure to see the recipe card for exact quantities, detailed instructions and special notes.
- Unsweetened cocoa powder
- All purpose flour
- Baking soda
- Salt
- Butter
- Granulated sugar
- Eggs
- Plain Greek yogurt
- Milk
- Cooled coffee
- Vanilla extract
- Mini chocolate chips
- 8 oz cream cheese – softened
Step-by-Step Instructions
Step 1 | Prepare the Batters
- Prepare the cheesecake filling and then prepare the chocolate muffin batter.
- Place both batters into separate decorating bags.
Step 2 | How to Fill the Muffin Pan
- Cut the tips off of your bags and squeeze about a tablespoon of muffin batter into the muffin liners.
- Then, squeeze about two tablespoons of cheesecake batter on top. Then top with more muffin batter.
- Finally, top with a sprinkle of chocolate chips. The liners should be about ¾ of the way full.
Step 3 | Baking Instructions
- Then top with more chocolate muffin batter.
- Finally, top with a sprinkle of chocolate chips. The liners should be about ¾ of the way full.
- Bake in a preheated 400°F oven for just 5 minutes, then turn the heat down to 350 degrees and continue baking for about 13-15 minutes.
- Cool before unwrapping, the muffins will release better when cooled.
Before You Begin!
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Tips for Baking Muffins
- Spray the cupcake liners with non-stick cooking spray to make sure the muffin doesn't stick. I started doing this years ago when the paper liners were sticking to whatever I was baking.
- I always bake muffins or cupcakes on the center rack in my oven.
- If for some reason, the muffin pan is not completely filled with muffin batter, fill the empty cups in the pan with water.
- Always follow baking time directions, but you'll know when the muffins are done when you insert a toothpick into the center of the muffin and it comes out clean or with just a few crumbs sticking to it. If you have batter sticking to the toothpick, you need to bake them for a few extra minutes.
How to Fill Plastic Decorating Bags
Here's an easy tip I've shared before on how to fill the plastic decorating bags:
- Take a large plastic storage bag or a disposable decorating bag, and place it inside a large drinking glass or tall jar.
- Cuff the excess bag over the sides of the glass.
- Make sure the inside of the bag is smooth by pressing it to the sides of the drinking glass.
- Spoon the batter into the bag using a spatula being careful not to fill it all the way up or the batter will overflow once you start squeezing.
- Gently lift the bag out of the glass jar and squeeze it gently to work the batter down into the bottom of the bag.
- Twist the end of the bag and snip one corner with the kitchen scissors.
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Cheesecake Chocolate Chip Muffins
Equipment
Ingredients
Chocolate Muffin Ingredients
- 2 cups all purpose flour
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 stick – unsalted butter
- 1 cup granulated sugar
- 1 egg
- 1 cup plain Greek yogurt
- ½ cup milk
- ¼ cup cooled coffee
- 1 teaspoon vanilla extract
- ¾ cup mini chocolate chips
Cheesecake Filling Ingredients
- 8 oz cream cheese – softened
- ½ cup granulated sugar
- 1 egg
- ½ teaspoon vanilla extract
- ¼ cup mini chocolate chips
Instructions
HOW TO PREPARE THE CHEESECAKE FILLING:
- In a medium bowl, mix the cream cheese and sugar until creamy.
- Add in the egg and vanilla extract, continue mixing until well combined.
- Gently mix in the chocolate chips.
- Take a large Ziploc bag or piping bag and spoon the cheese cake filling into the bag.
- Chill in the fridge until needed.
HOW TO PREPARE THE CHOCOLATE MUFFINS:
- In a large bowl, combine the dry ingredients: flour, cocoa powder, baking soda and salt. Set aside.
- In another bowl, beat the butter and sugar until creamy.
- Then, add in the egg, yogurt, milk, coffee and vanilla.
- Mix well until everything is well combined.
- Slowly, add in the dry ingredients into the wet and mix until everything is well combined.
- Gently mix in ½ of your chocolate chips.
HOW TO FILL THE MUFFIN PANS:
- Take a large Ziploc bag or piping bag and spoon the batter into your bag. The batter will be very thick.
- Cut the tips off of your bags and squeeze about a tbsp. of muffin batter into the muffin liners.
- Then, squeeze about 2 tablespoon of cheesecake batter on top and top with more muffin batter.
- Finally, top with a sprinkle of chocolate chips.
- The liners should be about ¾ of the way full.
HOW TO BAKE THE MUFFINS:
- Bake at 400 for just 5 minutes, then turn the heat down to 350 degrees and continue baking for about 13-15 minutes.
- Cool before unwrapping, the muffins will release better when cooled.
This recipe has been updated since it first appeared in 2019 with new photos, information and a new printable recipe card that includes nutritional information. I hope you enjoy the updates as much as I enjoyed working on them!
Natasha Mairs says
These look so tasty! And glad that you put loads of chocolate chips on them
Allyson says
They look delicious so I can only imagine that they will taste decadent ~ Pinned! I also pinned a couple of your posts from holiday/seasons section. I'm visiting from Tuesday Turn About. If you are interested, I shared #12 and #14. It's nice discovering your blog!
Lois says
Thank you!
Joanne says
Those look delicious and who doesn't like cheesecake and chocolate? Pinned.
Marisa F. Stewart says
Wish I had one right now with my coffee. I love the combination of cheesecake and chocolate - a double treat in one. It's really a clever idea using the decorator bags to get the combination of flavors just so. These cupcakes would be a huge hit with my grandsons.
Arlene Mobley says
Looks like the perfect muffin to me! I can see myself eating the entire batch.
Jolina says
Yummmm!! This looks so rich and decadent and right up my alley! Also love the tip about filling the empty muffin cups in the pan with water. What does it do?
Denise says
They look incredibly moist and satisfying. I could eat them any time of the day, and I could go for one right now!
Veena Azmanov says
Delicious, cute, moist and yummy and surely my next party option.
Kippi says
Yum, I just pinned this fabulous recipe. I cannot wait to try it:)
Have a great week,
Kippi #kippiathome
Gloria says
These are perfect for my morning coffee or afternoon latte. A chocolate lovers dream muffin. If you love cheesecake, these are for you!! That means ME!!
gail says
Breakfast AND dessert! That's a winning combination for sure.
I'm choosing your recipe for my feature next week. Thanks for sharing at Talk of the Town!
pinning!
gail
Lois says
Thank you for the feature! I love spending time with your parties every week.