Decadent Double Chocolate Cheesecake Muffins Recipe for Sweet Lovers

Baking these delectable double chocolate cheesecake muffins promises pure indulgence for anyone with a sweet tooth.

Chocolate lovers will absolutely adore this decadent treat that combines rich cocoa with creamy cheese.

Soft, moist centers melt in your mouth with each heavenly bite.

Each muffin delivers an incredible balance of intense chocolate flavor and smooth cheesecake texture.

Incredibly simple ingredients come together in minutes to create something truly spectacular.

Crumbs of chocolate scattered throughout guarantee an irresistible experience that feels like a luxurious dessert.

Let’s make magic happen in your kitchen today!

Everything Inside Double Chocolate Cheesecake Muffins

• All-Purpose Flour: The base that provides structure and texture to the muffins.
• Cocoa Powder: Delivers deep, rich chocolate flavor and dark color to the batter.
• Baking Powder: Helps the muffins rise and become light and fluffy.
• Salt: Enhances the overall flavor and balances the sweetness.

• Cream Cheese: Adds a tangy, creamy element and contributes to the cheesecake-like texture.
• Eggs: Bind the ingredients together and provide richness.
• Vegetable Oil: Ensures moisture and tenderness in the muffins.
• Granulated Sugar: Sweetens the muffins and helps with caramelization.
• Milk: Adds moisture and helps create a smooth batter.
• Vanilla Extract: Provides a warm, classic flavor that complements the chocolate.

• Chocolate Chips: Provide bursts of melty chocolate throughout the muffins and on top for extra indulgence.

Steps To Make Double Chocolate Cheesecake Muffins

Step 1: Warm Up The Oven

Set your oven to a cozy 375°F. Grab a 12-cup muffin tin and line it with cute paper liners or give each cavity a quick spray of cooking grease.

Step 2: Mix Dry Ingredients

• All-purpose flour
• Cocoa powder
• Baking powder
• Salt

Whisk until they’re best friends with no lumpy strangers.

Step 3: Whip Wet Ingredients

• Eggs
• Vegetable oil
• Granulated sugar
• Milk
• Vanilla extract

Whisk until everything looks smooth and harmonious.

Step 4: Combine Wet and Dry

Gently marry the wet and dry ingredients. Stir just enough to make them friends – don’t beat them into submission.

Step 5: Sprinkle Chocolate Magic

Fold half the chocolate chips into the batter, making sure they’re evenly distributed throughout.

Step 6: Fill Muffin Cups

Pour batter into each muffin cup, filling about two-thirds full. This gives them room to rise and shine.

Step 7: Top With More Chocolate

Scatter the remaining chocolate chips across the top of each muffin. More chocolate equals more happiness.

Step 8: Bake To Perfection

Slide the tin into the oven and bake for 18-22 minutes. They’re done when a toothpick comes out with just a few moist crumbs.

Step 9: Cool Down

Let muffins rest in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Step 10: Devour and Enjoy

Bite into these rich, decadent double chocolate cheesecake muffins and celebrate your baking victory!

Best Tips For Double Chocolate Cheesecake Muffins

• Prevent Overmixing: Stir the batter gently and minimally to keep the muffins tender and light, stopping when ingredients are just combined.
• Chocolate Chip Distribution: Fold chocolate chips into the batter and sprinkle extra on top for intense chocolate flavor in every bite.
• Room Temperature Ingredients: Ensure cream cheese, eggs, and milk are at room temperature for smoother blending and better texture.
• Check Doneness Carefully: Use the toothpick test by inserting it into the center; a few moist crumbs indicate perfectly baked muffins.
• Store Smartly: Keep muffins in an airtight container at room temperature for 2-3 days or refrigerate for up to a week, reheating briefly before serving.

Ways To Change Up Double Chocolate Cheesecake Muffins

• Gluten-Free Chocolate Cheesecake Muffins: Replace all-purpose flour with a gluten-free flour blend, ensuring the same texture and taste for those with wheat sensitivities.
• Vegan Chocolate Cream Cheese Muffins: Swap cream cheese with dairy-free cream cheese alternative, use flax eggs instead of regular eggs, and substitute vegetable oil with coconut oil for a plant-based version.
• Low-Sugar Chocolate Chip Muffins: Use sugar substitute like stevia or monk fruit sweetener, reduce overall sugar content, and incorporate sugar-free chocolate chips to create a diabetes-friendly option.

Great Pairings For Double Chocolate Cheesecake Muffins

• Savor Chocolate Companions: Elevate these decadent double chocolate cheesecake muffins with perfect pairings.
• Brew Coffee Magic: Pair with a rich, dark roast espresso or cappuccino to complement the deep chocolate notes and enhance the creamy cheesecake undertones.
• Chill with Milk Match: Serve alongside cold whole milk or a creamy almond milk to balance the intense chocolate flavor and provide a smooth, refreshing contrast.
• Sweet Sidekick Strategy: Accompany with a scoop of vanilla bean ice cream or a dollop of whipped cream to add extra richness and create a delightful dessert experience.

How To Store Double Chocolate Cheesecake Muffins Correctly

• Store muffins in an airtight container, placing parchment paper between layers to prevent sticking. Keep refrigerated for up to 4 days, maintaining their soft texture and rich flavor.
• Wrap individual muffins tightly in plastic wrap, then place in a freezer-safe bag. Freeze for up to 3 months, preserving their delicious taste and moist consistency.
• Keep muffins at room temperature in a sealed container for 1-2 days. Ensure the area is cool and dry to prevent moisture buildup.
• Warm refrigerated or thawed muffins in the microwave for 15-20 seconds. Alternatively, reheat in a preheated 350°F oven for 5-7 minutes to restore their fresh-baked warmth and soft texture.

Double Chocolate Cheesecake Muffins FAQ Guide

• What are the key ingredients that make these muffins unique?

Cream cheese and chocolate chips create a rich, creamy texture with intense chocolate flavor, blending traditional muffin elements with cheesecake-like smoothness.

• Can I use different types of chocolate chips?

Yes, you can substitute semi-sweet, milk, or dark chocolate chips based on your preference. Each type will slightly alter the overall sweetness and depth of chocolate flavor.

• How do I prevent the muffins from becoming dry?

Avoid overmixing the batter and carefully measure ingredients. Overmixing develops gluten, which can make muffins tough and dry. Fold ingredients gently until just combined.

Why You’ll Want More Of Double Chocolate Cheesecake Muffins

• Conquer Beginner-Friendly Baking: Perfect for novice bakers with straightforward steps and minimal technical skills required, making these chocolate muffins an excellent starting point for kitchen adventures.
• Create Crowd-Pleasing Treats: Packed with double chocolate goodness and creamy cheesecake elements, these muffins guarantee smiles from kids and adults alike, ideal for family gatherings or potluck events.
• Master Quick Breakfast or Snack Solution: Prepare these delectable muffins in under an hour, offering a satisfying and indulgent option for busy mornings or afternoon pick-me-ups that feel like a special treat.
• Customize with Ease: Flexible recipe allows simple modifications like adding nuts, swapping chocolate chips, or experimenting with different extracts to match personal taste preferences and kitchen creativity.

Double Chocolate Cheesecake Muffins Recipe

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• Total Time: 35-37 minutes
• Yield: 12 1x

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Description

Double chocolate cheesecake muffins deliver pure indulgence in a compact package. Rich chocolate dough swirled with creamy cheesecake creates a luxurious treat you cannot resist.

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Ingredients

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Main Ingredients:

• 2 cups all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1/2 cup chocolate chips
• 8 oz cream cheese
• 2 large eggs

Wet Ingredients:

• 1/2 cup vegetable oil
• 1 cup granulated sugar
• 1/4 cup milk
• 2 tsp vanilla extract

Leavening and Flavoring:

• 2 tsp baking powder
• 1/4 tsp salt
• 1/4 cup additional chocolate chips (for topping)

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Instructions

1. Preheat the oven to 375°F and line a 12-cup muffin tin with paper liners or lightly grease each cavity.
2. Sift together the all-purpose flour, cocoa powder, baking powder, and salt in a large mixing bowl, ensuring a smooth, lump-free dry mixture.
3. In a separate bowl, whisk the cream cheese until smooth and creamy, then incorporate the eggs, vegetable oil, granulated sugar, milk, and vanilla extract until fully blended.
4. Gently fold the wet ingredients into the dry ingredients, mixing just until combined to avoid overmixing, which can result in tough muffins.
5. Carefully fold in half of the chocolate chips into the batter, distributing them evenly throughout the mixture.
6. Fill each muffin cup approximately 2/3 full with the batter, creating space for rising during baking.
7. Sprinkle the remaining chocolate chips over the top of each muffin, ensuring an even distribution for maximum chocolate flavor.
8. Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center comes out clean with just a few moist crumbs.
9. Remove from the oven and allow the muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
10. Once cooled, serve and enjoy the rich, decadent double chocolate cheesecake muffins.

Notes

• Prevent overmixing by stirring gently until ingredients are just combined, which keeps muffins tender and prevents a tough texture.
• Swap regular flour with gluten-free flour blend for those with wheat sensitivities, ensuring the same delicious chocolate experience.
• Use room temperature cream cheese and eggs to create a smoother batter and ensure even mixing without lumps.
• Reduce sugar by 25% and use dark chocolate chips for a less sweet, more intense chocolate flavor that appeals to adult palates.

• Prep Time: 15 minutes
• Cook Time: 18-22 minutes
• Category: Breakfast, Snacks, Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 12
• Calories: 300
• Sugar: 18 g
• Sodium: 200 mg
• Fat: 15 g
• Saturated Fat: 5 g
• Unsaturated Fat: 10 g
• Trans Fat: 0 g
• Carbohydrates: 38 g
• Fiber: 2 g
• Protein: 4 g
• Cholesterol: 40 mg