Chocolate Cheesecake Muffins
Rich chocolate muffins with thick, creamy cheesecake centres and chocolate chips scattered over their tops. Makes 12 generously filled muffins. Batch yield: 12 cheesecake-filled chocolate muffins. One serving: 1 muffin, approximately 85 g after baking and complete cooling. Allow approximately 154 minutes from taking out the chilled ingredients to fully cooled muffins. Prep time is all non-oven elapsed time: 30 minutes to soften the cream cheese, 25 minutes of active preparation, and 75 minutes of cooling. Preheating happens during the active preparation and is not counted again. Cook time is one sequential oven batch of approximately 24 minutes; begin checking at 22 minutes. No mandatory chilling or frosting is needed. Appliances: Oven; Refrigerator; Freezer, for optional storage. Equipment: 12-hole muffin tin, approximately 35 × 26 cm, with wells about 7 cm across and 4 cm deep; 12 paper muffin cases; Digital kitchen scale; Measuring jug; Two medium mixing bowls; One large mixing bowl; Whisk; Spatula; Two spoons; Skewer; Wire cooling rack. Allergens: Contains milk, eggs and wheat. Chocolate chips may contain milk and soy lecithin; check the product label. Choose vegetarian-suitable cream cheese and chocolate chips. Nutrition is estimated per muffin; rounded protein, carbohydrate and fat values provide approximately 340 kcal. Storage: Because of the cheesecake centres, keep at room temperature only for cooling and serving, for no more than 2 hours total, or 1 hour above 32°C/90°F. In a hot room, refrigerate before that shorter limit rather than completing the full room-temperature cooling period. Store cooled muffins in an airtight container in the refrigerator at 4°C/40°F or below for up to 4 days. Freeze individually wrapped muffins in an airtight container for up to 2 months. Thaw overnight in the refrigerator and eat within 24 hours.
130 min
Prep
24 min
Cook
12
Serves
340
Calories
Macros · per serving
5g protein
37g carbs
19g fat
Ingredients
For 12 servings
- 75 ml Canola oil
- 135 g Granulated sugar, for the chocolate batter
- 60 ml Buttermilk
- 1 Large egg, for the chocolate batter
- 5 ml Vanilla extract, for the chocolate batter
- 80 g Full-fat sour cream, for the chocolate batter
- 125 g Plain all-purpose flour
- 25 g Unsweetened natural cocoa powder
- 3.5 g Baking soda
- 1 g Instant coffee powder
- 1.5 g Fine salt
- 170 g Semisweet chocolate chips
- 227 g Vegetarian-suitable full-fat block cream cheese
- 65 g Granulated sugar, for the cheesecake filling
- 30 g Full-fat sour cream, for the cheesecake filling
- 1 Large egg, for the cheesecake filling
- 1.25 ml Vanilla extract, for the cheesecake filling
Instructions
- 1
Cut the cream cheese into small cubes and leave at room temperature for 30 minutes, until easily mashed. Take out both eggs, the buttermilk and both portions of sour cream at the same time so they lose their refrigerator chill.
- 2
Once the cream cheese is soft, preheat the oven to 180°C conventional / 350°F, or 160°C fan. Position a rack in the centre. Line a 12-hole muffin tin, approximately 35 × 26 cm with wells about 7 cm across and 4 cm deep, with 12 paper muffin cases. Set aside 20 g of the chocolate chips for the tops; the remaining 150 g go into the batter.
- 3
Make the filling: use a spatula to beat the softened cream cheese with the 65 g sugar until smooth. Mix in the 30 g sour cream. Add the filling egg and 1.25 ml vanilla, then stir gently until evenly combined, scraping the bowl thoroughly. Avoid whipping in lots of air.
- 4
In a second bowl, whisk together the flour, cocoa powder, baking soda and salt, breaking up any cocoa lumps. In a large third bowl, whisk the buttermilk with the instant coffee until dissolved. Whisk in the oil, 135 g sugar, batter egg, 5 ml vanilla and 80 g sour cream until smooth.
- 5
Add the dry mixture to the wet mixture and fold with a spatula just until no dry flour remains. Fold in the 150 g chocolate chips. The batter should be thick and scoopable.
- 6
Divide approximately 35 g chocolate batter into the bottom of each case. Spoon approximately 31 g cheesecake filling into the centre of each, keeping it away from the paper where possible. Cover with the remaining chocolate batter, approximately 24 g per muffin. Divide the reserved 20 g chocolate chips over the tops. Each case will contain about 92 g of unbaked mixture and should be roughly four-fifths full.
- 7
Bake the entire tin in one batch for 22–26 minutes, allowing 24 minutes as the planning time. The chocolate tops should spring back lightly, and a skewer inserted into the cake beside the filling should show moist crumbs or melted chocolate, not liquid batter. Any exposed filling should look set, with at most a slight wobble rather than a liquid ripple.
- 8
Leave the muffins in the tin for 15 minutes, then carefully transfer them to a wire rack. Cool for about 60 minutes more, until completely cool and the cheesecake centres have firmed. Do not break them open while hot. Refrigerate promptly after cooling if not serving immediately.
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