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Cheesecake Chocolate Chip Muffins

These Cheesecake Chocolate Chip Muffins are a dream come true! Soft, decadent, and filled with creamy goodness, they’re perfect for breakfast or a sweet snack.
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Servings: 12 servings

Ingredients

For the Cream Cheese Filling:

  • 8 oz cream cheese softened
  • 1/2 cup granulated sugar
  • 1 large egg room temperature
  • 1/2 tsp vanilla extract
  • 1/4 cup mini chocolate chips

For the Muffins:

  • 2 cups all-purpose flour spooned and leveled
  • 1/2 cup unsweetened cocoa powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 1/2 cup coconut oil warmed to a liquid state
  • 1 cup granulated sugar
  • 1 large egg room temperature
  • 1 cup plain Greek yogurt
  • 1/4 cup milk
  • 1/4 cup strong coffee cold
  • 1 tsp vanilla extract
  • 3/4 cup mini chocolate chips divided

Instructions

Steps:

  • In a medium bowl, beat together the softened cream cheese and 1/2 cup granulated sugar using an electric mixer until smooth and creamy. Add 1 egg and 1/2 tsp vanilla extract, mixing until well combined. Gently fold in 1/4 cup mini chocolate chips. Set aside.
  • Preheat your oven to 350°F (175°C). Grease your muffin tin or line it with muffin liners to prevent sticking.
  • In a large bowl, whisk together 2 cups all-purpose flour, 1/2 cup unsweetened cocoa powder, 1 tsp baking soda, and 1 tsp salt.
  • In another bowl, whisk together 1/2 cup melted coconut oil, 1 cup granulated sugar, 1 egg, 1 cup plain Greek yogurt, 1/4 cup milk, 1/4 cup cold strong coffee, and 1 tsp vanilla extract until smooth.
  • Gradually add the wet mixture to the dry ingredients, stirring until just combined.
  • Spoon about 2 tablespoons of muffin batter into each muffin cup. Then, add a generous tablespoon of the cream cheese filling on top of the batter. Finally, cover the cream cheese filling with another tablespoon of muffin batter.
  • Sprinkle the remaining 1/2 cup of mini chocolate chips on top of each muffin.
  • Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the muffin comes out clean. Allow the muffins to cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely.

Equipment

  • Muffin Tin
  • Mixing bowls
  • Electric Mixer
  • Measuring cups and spoons
  • Rubber spatula

Notes

  • For a healthier option, use whole wheat flour instead of all-purpose flour.
  • Store muffins in an airtight container at room temperature for up to 3 days.
  • These muffins freeze well; wrap individually and store in a freezer bag for up to 3 months.