Decadent Double Chocolate Cheesecake Muffins: Your New Favorite Breakfast or Dessert Treat
Indulge in these rich, chocolate cream cheese muffins, featuring a perfectly sweet, creamy cheesecake layer that makes them ideal for a light breakfast, a delightful snack, or even a luxurious dessert.
There’s a universally acknowledged truth: life is better with chocolate. And if that chocolate can make an appearance at breakfast, well, that’s just pure bliss! For many of us, the aroma of freshly baked goods, especially those infused with the deep, comforting scent of chocolate, is the perfect way to kickstart any day. While classic Chocolate Chip Muffins are a constant in my freezer, always ready for a quick breakfast, I’m always on the hunt for ways to elevate the experience.
I also have a soft spot for healthier options that don’t compromise on flavor, like my beloved Chocolate Oatmeal Banana Blender Muffins. They deliver all the rich chocolate taste without the guilt. But sometimes, you just need to embrace pure indulgence, and that’s exactly where these Double Chocolate Cheesecake Muffins come in. They strike a harmonious balance between a classic muffin and a creamy cheesecake, creating an unforgettable treat.
The inspiration for these extraordinary muffins came from a truly delightful source: my wonderful friend Jocelyn from Inside BruCrew Life, who recently released her incredible new cookbook, Cheesecake Love. This isn’t just any cookbook; it’s a comprehensive ode to all things cheesecake! From traditional baked cheesecakes to innovative no-bake varieties, and even cheesecake pies, Jocelyn covers every craving. My family and I are already huge fans, having already made two recipes from the book, and my son and husband have excitedly bookmarked countless more to try.
The moment I first flipped through the pages of “Cheesecake Love,” the recipe for Double Chocolate Cheesecake Muffins immediately captured my attention. As someone who truly loves muffins, the idea of combining a rich chocolate base with a luscious cheesecake swirl was simply irresistible. I knew, without a shadow of a doubt, that I had to make them.
Anything boasting “double chocolate” in its name instantly promises a superior level of deliciousness, and these muffins certainly delivered. I’m fairly certain I baked these amazing treats the very day the cookbook arrived. It was perfect timing, as my freezer was running low on our usual breakfast staples, and these became an instant hit.
What makes these muffins so special? They start with a tender, moist chocolate muffin base, generously studded with mini chocolate chips for an extra burst of cocoa goodness. Then, a quick and easy, sweetened cream cheese mixture is delicately spooned over the muffin batter, creating a beautiful marbling effect and a delightful creamy surprise in every bite. They bake up incredibly soft and tender, with a texture that melts in your mouth. One of the aspects I particularly adored is that they aren’t overly sweet; the flavors are perfectly balanced. While patience usually dictates letting baked goods cool completely, the tantalizing aroma filling my kitchen was simply too much to bear. We dug in while they were still warm, enjoying the gooey, melty chocolate chips – a truly delightful experience that makes life just a little bit better.
My son quickly adopted the tradition of warming them up each morning before enjoying them, enhancing the experience of the melty chocolate. These Double Chocolate Cheesecake Muffins have secured a permanent spot in our recipe rotation, and I can confidently say this won’t be the last time I make them – they are a true winner!
Tips for Perfect Double Chocolate Cheesecake Muffins
Achieving bakery-quality muffins at home is easier than you think with a few key tips:
- Room Temperature Ingredients: For both the muffin batter and the cheesecake layer, ensure your butter, cream cheese, and egg are at room temperature. This allows them to cream together smoothly, resulting in a lighter, more uniform batter and a perfectly smooth cheesecake filling.
- Don’t Overmix: When combining the wet and dry ingredients for the muffin batter, mix just until no streaks of flour remain. Overmixing can lead to tough muffins. A few small lumps are perfectly fine!
- Layering Technique: For that beautiful cheesecake swirl, first add about half of your chocolate muffin batter to each lined muffin cup. Then, spoon a dollop of the cheesecake mixture on top, and finally, add the remaining muffin batter. A gentle swirl with a toothpick can enhance the marbled effect, but it’s not strictly necessary.
- Check for Doneness: Muffins are notorious for drying out if overbaked. Start checking at the lower end of the baking time. A wooden skewer or toothpick inserted into the chocolate muffin part should come out with moist crumbs, but not wet batter. Avoid inserting it into the cream cheese portion, as it will always appear wet.
- Cooling is Crucial: While warm muffins are a delight, allowing them to cool in the muffin tin for 5 minutes before transferring them to a wire rack helps them set and prevents them from sticking. Cooling completely on a wire rack allows residual steam to escape, preventing soggy bottoms.
Serving Suggestions & Creative Variations
These Double Chocolate Cheesecake Muffins are incredibly versatile. They are substantial enough for a satisfying breakfast, elegant enough for a brunch spread, and decadent enough to serve as a dessert. Pair them with a hot cup of coffee, a glass of milk, or even a scoop of vanilla bean ice cream for an extra-special treat.
Feeling adventurous? Here are a few ideas to customize your next batch:
- Change the Chips: Instead of mini chocolate chips, try white chocolate chips, dark chocolate chunks, or even a mix of milk and white chocolate for a “zebra” effect.
- Nutty Addition: Fold in a handful of chopped walnuts or pecans into the muffin batter for added texture and a delightful crunch.
- Citrus Zest: A touch of orange zest in the chocolate muffin batter can beautifully complement the chocolate flavor.
- Powdered Sugar Dusting: A light dusting of powdered sugar just before serving adds a touch of elegance and extra sweetness.
- Chocolate Drizzle: For the ultimate indulgence, once cooled, drizzle the muffins with a simple chocolate ganache or melted chocolate.
Speaking of Jocelyn’s book, I also had the pleasure of making the Funfetti Cheesecake Pie from “Cheesecake Love,” and it was absolutely phenomenal. My family couldn’t stop raving about it, and it vanished so quickly it was almost comical! I’m genuinely excited to explore more recipes from her fantastic collection.
I have a strong feeling that our household will be enjoying a significant amount of cheesecake this holiday season, thanks to this amazing resource. If you have a cheesecake enthusiast in your life, or simply someone who appreciates a good dessert (and who doesn’t?), the Cheesecake Love cookbook would undoubtedly make a spectacular gift this year. It’s truly a treasure trove of delicious ideas.
Craving More Muffins? Explore These Delicious Recipes!
Muffins are truly a versatile delight, perfect for any time of day. If you can’t get enough of these wonderful baked goods, you’ll love exploring some of our other favorite muffin recipes:
- Nutella Muffins
- Banana Chocolate Chip Muffins
- Triple Chocolate Muffins
- Classic Blueberry Muffins
- Banana Oatmeal Chocolate Chip Muffins (Gluten-Free Option)
Indulge Your Chocolate Cravings with Even More Irresistible Chocolate Recipes!
For those who believe there’s no such thing as too much chocolate, you’re in for a treat! We’ve rounded up a collection of our most beloved Chocolate Recipes to satisfy every cocoa desire, from rich cakes to creamy shakes:
- Double Chocolate Cupcakes
- Creamy Chocolate Milkshake
- Decadent Chocolate Lava Cakes
- Rich Flourless Chocolate Cake
Double Chocolate Cheesecake Muffins
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Equipment
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Muffin Tins
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Hand Mixer
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Kitchen Aid Stand Mixer
Ingredients
For the Chocolate Muffins
- 1/2 cup butter, at room temperature
- 2/3 cup brown sugar
- 1 large egg
- 2 tsp vanilla extract
- 2/3 cup sour cream
- 1 tsp ground cinnamon
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 1/2 cup unsweetened cocoa powder
- 2 cups all-purpose flour
- 2/3 cup milk
- 1 cup mini chocolate chips
For the Cheesecake Layer
- 1 package, 8 oz cream cheese, softened
- 1/2 cup granulated sugar
- 1 large egg
For Topping
- 1/4 cup mini chocolate chips
Instructions
To make the Chocolate Muffin Batter
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Preheat your oven to 400º F (200°C). Prepare 20 standard muffin cups by lining them with paper liners.
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In a medium bowl, whisk together the dry ingredients: flour, cocoa powder, salt, baking powder, baking soda, and cinnamon. Set this mixture aside.
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In a large mixing bowl (or the bowl of a stand mixer), cream together the brown sugar and softened butter until the mixture is light and creamy. Beat in the large egg, vanilla extract, and sour cream until smooth and well combined.
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Gradually add the reserved flour mixture and the milk to the butter mixture, alternating between the two. Begin and end with the flour mixture, mixing just until combined. Be careful not to overmix.
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Gently fold in the 1 cup of mini chocolate chips into the muffin batter. Set this aside.
To make the Cheesecake Layer
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In a separate bowl, beat the softened cream cheese until it is smooth and creamy. Add the granulated sugar and continue beating until the mixture is well incorporated and smooth.
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Add the remaining large egg and beat on low speed just until it is fully incorporated. It’s important not to overmix the cheesecake batter.
To Assemble and Bake the Muffins
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Distribute a spoonful of the chocolate muffin batter into the bottom of each prepared muffin liner, filling it about one-third of the way. Carefully spoon a layer of the cheesecake mixture over the chocolate batter. Top with the remaining chocolate muffin batter, ensuring each cup is filled about two-thirds full.
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Sprinkle the tops of each muffin with the reserved 1/4 cup of mini chocolate chips for an extra touch of chocolate.
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Bake for 16-18 minutes, or until a wooden skewer inserted into the chocolate muffin portion (avoiding the cheesecake center) comes out mostly clean with a few moist crumbs attached.
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Remove the muffins from the oven and let them cool in the muffin tin for about 5 minutes. Then, transfer them to a wire rack to cool completely before serving.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Additional Info
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**Please note: I received a complimentary copy of the “Cheesecake Love” cookbook. All opinions and thoughts expressed in this review are entirely my own and reflect my genuine experience. This post also contains affiliate links, meaning I may earn a small commission if you make a purchase through them, at no extra cost to you.