Description
Deliciously rich and moist chocolate muffins filled with a creamy cheesecake center, perfect for a decadent breakfast treat or an indulgent dessert. These Cheesecake Stuffed Chocolate Muffins combine the fudgy texture of chocolate with the smooth tang of cheesecake in every bite.
Ingredients
Scale
For the Chocolate Muffins:
- 1 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 2 large eggs
- 1 cup whole milk
- 1/4 cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 1/2 cup hot water
For the Cheesecake Filling:
- 8 oz cream cheese, softened
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 egg yolk
- 2 tablespoons heavy cream
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease it well to prevent sticking. Set aside while you prepare the batter.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt until evenly combined. This ensures even distribution of the leavening agents and cocoa for a uniform chocolate flavor.
- Beat Sugars and Eggs: In a large mixing bowl, beat the granulated sugar, brown sugar, and eggs together until the mixture is light and fluffy. This step incorporates air, giving the muffins a tender crumb.
- Add Wet Ingredients: To the sugar and eggs, add the whole milk, melted unsalted butter, and vanilla extract. Mix these ingredients thoroughly until just combined to maintain the batter’s lightness.
- Combine Dry and Wet Mixtures: Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Be careful not to overmix to avoid tough muffins.
- Add Hot Water: Slowly stir in the hot water to the batter, mixing until smooth. The batter will be thin but this is normal and helps create moist muffins.
- Prepare Cheesecake Filling: In a separate bowl, beat the softened cream cheese, powdered sugar, vanilla extract, egg yolk, and heavy cream together until the mixture is smooth and creamy. Set aside.
- Assemble Muffins: Spoon a small amount of the chocolate batter into each muffin cup, filling halfway. Add about a tablespoon of the cheesecake filling in the center, then top with more chocolate batter to cover the filling completely.
- Bake: Place the muffin tin in the oven and bake for 18 to 22 minutes. The muffins are done when a toothpick inserted into the center comes out clean or with just a little cheesecake residue.
- Cool Muffins: Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely. This helps them set and prevents them from breaking apart.
- Optional Decoration: Once cooled, dust the muffins with powdered sugar or drizzle with melted chocolate for an elegant and extra indulgent finish.
Notes
- Ensure cream cheese is softened for a smooth cheesecake filling.
- Do not overmix muffin batter to keep the texture light and tender.
- Hot water in the batter helps intensify the chocolate flavor and creates a moist crumb.
- You can use light cream instead of heavy cream in the filling if preferred.
- Store muffins in an airtight container and refrigerate if consuming after two days, as they contain dairy.
- For gluten-free version, substitute all-purpose flour with a gluten-free flour blend.
