Go Back
–+ servings
Double Chocolate Cheesecake Muffins

Decadent Double Chocolate Cheesecake Muffins to Satisfy Cravings

These Double Chocolate Cheesecake Muffins offer a rich chocolate and creamy cheesecake experience, perfect for satisfying cravings.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 muffins
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffins
  • 125 g Brown Sugar Adds sweetness and a hint of caramel flavor; substitute with light brown sugar if necessary.
  • 120 g Granulated Sugar Provides sweetness and balances the deep flavors of chocolate.
  • 100 g Softened Butter Creates a moist texture and rich flavor.
  • 2 pcs Eggs Binds ingredients and helps muffins rise; consider egg replacers for a vegan option.
  • 1 pinch Salt Enhances overall flavor.
  • 300 g Whole Wheat Flour Offers a nutty flavor and good texture.
  • 80 g Cocoa Powder Provides a rich chocolate flavor.
  • 1 tsp Baking Powder Acts as a leavening agent for light muffins.
  • 0.5 tsp Baking Soda Works with acidic ingredients for leavening.
  • 250 ml Buttermilk Adds moisture and acidity to help with rising.
  • 150 g Dark Chocolate Enhances thickness and chocolate flavor.
  • 50 g Chocolate Chips Adds delightful pockets of melted chocolate.
For the Cheesecake Filling
  • 300 g Cream Cheese Forms the creamy cheesecake filling.
  • 1 pcs Egg Essential for binding the cheesecake mixture.
  • 1 tsp Vanilla Paste Offers a warm vanilla flavor.
  • 40 g Sugar Sweetens the cheesecake filling.

Equipment

  • Muffin Tin
  • Mixing Bowls
  • whisk
  • electric mixer

Method
 

Instructions
  1. Preheat your oven to 180°C (350°F).
  2. In a large mixing bowl, cream together 125g of brown sugar and 100g of softened butter until light and fluffy, about 2-3 minutes.
  3. Add 2 eggs one at a time, mixing well after each addition, and then mix in a pinch of salt.
  4. In another bowl, whisk together 300g of whole wheat flour, 80g of cocoa powder, 1 tsp of baking powder, and 0.5 tsp of baking soda. Fold these dry ingredients into the wet mixture alternately with 250ml of buttermilk.
  5. Stir in 150g of chopped dark chocolate and half of the 50g of chocolate chips until evenly distributed.
  6. Fill each muffin liner halfway with the batter and create a small well in the center.
  7. In a separate bowl, mix together 300g of cream cheese, 1 egg, 40g of sugar, and 1 tsp of vanilla paste until smooth.
  8. Spoon the cheesecake mixture into the well of each muffin, top with remaining chocolate chips, and bake for 20-25 minutes.
  9. Let cool in the tin for a few minutes, then transfer to a wire rack to cool completely.

Nutrition

Serving: 1muffinCalories: 250kcalCarbohydrates: 30gProtein: 4gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 50mgSodium: 160mgPotassium: 150mgFiber: 2gSugar: 15gVitamin A: 200IUCalcium: 50mgIron: 1mg

Notes

Store muffins in an airtight container to maintain moisture, or freeze for up to 2 months.

Tried this recipe?

Let us know how it was!