Go Back
–+ servings
Cheesecake Chocolate Chip Muffins or Black Bottom Muffins from Walking on Sunshine Recipes
Print Recipe
4.63 from 8 votes

Cheesecake Chocolate Chip Muffins

Cheesecake Chocolate Chip Muffins takes two of my favorite flavors and combines them into one delicious breakfast muffin that can also be served as dessert.
Prep Time30 minutes
Cook Time20 minutes
Total Time50 minutes
Course: Breakfast
Cuisine: American
Keyword: Cheesecake, chocolate chips, Cupcakes, Muffins
Servings: 16 muffins
Calories: 315kcal
Author: Lois

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.

Nutrition

Serving: 1g | Calories: 315kcal | Carbohydrates: 41g | Protein: 6g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 5g | Cholesterol: 54mg | Sodium: 289mg | Fiber: 2g | Sugar: 26g