Cheesecake Chocolate Chip Muffins

When it comes to the perfect balance of flavors and textures, Cheesecake Chocolate Chip Muffins hit all the right notes. These delightful muffins are soft, moist, and filled with a creamy cheesecake center that is studded with chocolate chips. Whether you’re enjoying them for breakfast, as a snack, or even for dessert, these muffins are sure to become a favorite in your baking repertoire. Let’s dive into the reasons why you’ll love this recipe, the ingredients you’ll need, and the simple steps to create these delicious treats.

Why You’ll Love This Recipe

These Cheesecake Chocolate Chip Muffins are not just your average muffins. They are:

• Irresistibly Creamy: The cheesecake filling brings a rich and velvety texture that contrasts beautifully with the fluffy muffin exterior.
• Chocolate Lovers’ Dream: With chocolate chips both in the batter and the filling, these muffins satisfy any chocolate craving.
• Perfectly Moist: The combination of Greek yogurt and coconut oil ensures that each bite remains moist and flavorful.
• Easy to Make: With simple ingredients and straightforward steps, you can whip these up quickly for any occasion.
• Versatile: Enjoy them warm out of the oven or save some for later—they’re delicious either way!

What We’re Using

To create these mouthwatering Cheesecake Chocolate Chip Muffins, gather the following ingredients:

• 8 oz cream cheese, softened: This is the star of the show, providing that luscious cheesecake flavor.
• 1/2 cup granulated sugar: Sweetens the cheesecake filling perfectly.
• 1 egg, room temperature: Helps bind the cheesecake filling.
• 1/2 tsp vanilla extract: Adds a lovely aroma and flavor to the filling.
• 1/4 cup mini chocolate chips: For the creamy filling that will surprise you.
• 2 cups all-purpose flour: Forms the base of the muffin batter.
• 1/2 cup unsweetened cocoa powder: Gives the muffins a rich chocolate flavor.
• 1 tsp baking soda: Helps the muffins rise.
• 1 tsp salt: Balances the sweetness.
• 1/2 cup coconut oil, warm to a liquid state: Keeps the muffins moist and adds a subtle flavor.
• 1 cup granulated sugar: Sweetens the muffin batter.
• 1 egg, room temperature: Another egg for the muffin batter.
• 1 cup plain Greek yogurt: Adds moisture and tanginess to the muffins.
• 1/4 cup milk: Helps achieve the perfect batter consistency.
• 1/4 cup strong coffee, cold: Enhances the chocolate flavor without being overpowering.
• 1 tsp vanilla extract: For flavoring the muffin batter.
• 3/4 cup mini chocolate chips, divided: Some for the batter, and some for topping.

Gear Checklist

Before you get started, make sure you have the following kitchen tools:

• Muffin tin: A standard 12-cup muffin pan works perfectly.
• Parchment paper liners: Optional, but they make for easy cleanup and presentation.
• Mixing bowls: For combining ingredients.
• Whisk: To beat the eggs and mix the batter smoothly.
• Spoon or spatula: For folding ingredients together gently.
• Measuring cups and spoons: Accurate measurements are key to baking.
• Cooling rack: To cool muffins after baking.

How to Prepare Cheesecake Chocolate Chip Muffins

Now, let’s get into the step-by-step process of making these delightful muffins.

Step 1: Preheat the Oven

Preheat your oven to 350°F (175°C). This ensures your muffins bake evenly.

Step 2: Prepare the Muffin Tin

Line a muffin tin with parchment paper liners or grease the cups with coconut oil to prevent sticking.

Step 3: Make the Cheesecake Filling

In a medium bowl, beat the softened cream cheese with 1/2 cup of granulated sugar until smooth. Add in one egg and 1/2 tsp of vanilla extract, mixing until well combined. Gently fold in 1/4 cup of mini chocolate chips. Set this mixture aside.

Step 4: Combine Dry Ingredients

In a large mixing bowl, whisk together the flour, cocoa powder, baking soda, and salt until well combined.

Step 5: Mix Wet Ingredients

In another bowl, combine 1 cup of granulated sugar, 1 egg, Greek yogurt, milk, cold coffee, and 1 tsp of vanilla extract. Whisk until the mixture is smooth and well combined.

Step 6: Combine Wet and Dry Ingredients

Pour the wet mixture into the dry ingredients and stir until just combined. Be careful not to overmix; a few lumps are okay.

Step 7: Add Chocolate Chips

Fold in 1/2 cup of mini chocolate chips to the muffin batter, ensuring they are evenly distributed.

Step 8: Fill Muffin Tin

Spoon the muffin batter into each muffin cup, filling them about halfway. Then, add a spoonful of the cheesecake filling to the center of each muffin. Top with more muffin batter, filling the cups about 3/4 full.

Step 9: Bake

Bake in the preheated oven for 18-20 minutes or until a toothpick inserted in the center comes out clean (a few crumbs are okay, but no wet batter).

Step 10: Cool

Allow the muffins to cool in the tin for about 5 minutes before transferring them to a cooling rack to cool completely.

Season-by-Season Upgrades

Want to switch things up? Here are some seasonal twists you can put on your Cheesecake Chocolate Chip Muffins:

• Spring: Add fresh berries like raspberries or strawberries to the batter for a fruity twist.
• Summer: Incorporate lemon zest into the cheesecake filling for a refreshing citrus flavor.
• Fall: Mix in pumpkin puree and spices like cinnamon and nutmeg for a cozy autumn vibe.
• Winter: Add crushed peppermint candies to the batter or filling for a festive touch.

Little Things that Matter

Here are some tips to ensure your Cheesecake Chocolate Chip Muffins turn out perfect every time:

• Always use room temperature ingredients for better mixing and a smoother batter.
• Don’t overmix the batter; this can lead to dense muffins.
• Use a cookie scoop for even muffin sizes.
• Experiment with different types of chocolate chips, like dark or white chocolate, for varied flavors.

Cooling, Storing & Rewarming

Once your muffins are cool, store them in an airtight container at room temperature for up to 3 days. If you want to keep them longer, you can freeze them. Just wrap each muffin in plastic wrap and place them in a freezer-safe bag. They will last for up to 3 months.

To rewarm, simply microwave for about 15-20 seconds or pop them in a 350°F (175°C) oven for a few minutes until heated through. Enjoy the gooey cheesecake center and melty chocolate chips all over again!

FAQ

Can I make these muffins ahead of time?

Absolutely! You can prepare the batter and filling a day in advance and store them separately in the fridge. Just assemble and bake when you’re ready!

Can I substitute the Greek yogurt?

Yes, you can substitute Greek yogurt with sour cream or an equal amount of applesauce for a lighter option.

What can I use instead of coconut oil?

Vegetable oil or melted butter can be used instead of coconut oil if desired.

Why are my muffins dense?

Dense muffins can occur if the batter is overmixed or if too much flour was added. Make sure to measure accurately and mix gently!

Explore More

If you enjoyed these Cheesecake Chocolate Chip Muffins, check out some of our other delicious recipes:

• Sally’s Baking Addiction
• Pinch of Yum
• Minimalist Baker

Final Bite

These Cheesecake Chocolate Chip Muffins are a wonderful way to treat yourself and your loved ones. With a creamy filling and rich chocolate flavor, they are perfect for any occasion. The ease of preparation makes them a go-to recipe for busy mornings or sweet cravings. So gather your ingredients, follow the steps, and indulge in these delightful muffins that are sure to impress. Happy baking!