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Cheesecake chocolate chip muffins with chocolate chips and cream cheese filling.

Cheesecake Chocolate Chip Muffins

These muffins combine soft chocolate chip goodness with a creamy cheesecake center, perfect for a cozy treat without the fuss of baking a whole cake.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Dessert, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

For the Cheesecake Filling
  • 8 oz Cream cheese, softened Bring to room temperature for easy mixing.
  • 1/3 cup Sugar
  • 1 tsp Vanilla extract
  • 1 large Egg yolk For texture.
For the Muffins
  • 2 cups All-purpose flour Measure using the spoon and level method.
  • 1 tbsp Baking powder
  • 1 tsp Baking soda
  • 1/2 tsp Salt
  • 1 cup Milk or buttermilk Either works.
  • 2 large Eggs Use room temperature.
  • 1/2 cup Melted butter or neutral oil Melted butter is preferred for flavor.
  • 1/4 cup Brown sugar
  • 1/4 cup White sugar
  • 1 cup Chocolate chips (semi-sweet) Save a handful for topping.

Method
 

Preparation
  1. Preheat your oven to 425°F. Line a standard muffin pan with paper liners.
  2. In a small bowl, mix softened cream cheese, sugar, vanilla, and the egg yolk until smooth. Set aside.
  3. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
  4. In a larger bowl, whisk the eggs, milk, melted butter, brown sugar, and white sugar until smooth and glossy.
  5. Gently fold the dry ingredients into the wet ingredients until just combined. Fold in most of the chocolate chips, saving some for topping.
Assembly
  1. Spoon about 1 tablespoon of muffin batter into each muffin liner. Add about 1 heaping teaspoon of cheesecake filling in the center, then cover with more muffin batter until each cup is about 3/4 full.
  2. Press a few reserved chocolate chips on top.
Baking
  1. Bake at 425°F for 5 minutes, then reduce the temperature to 350°F (without opening the door) and bake for an additional 12 to 15 minutes, until the tops are lightly golden.
  2. Allow to cool in the pan for about 10 minutes, then transfer to a cooling rack.

Notes

Store in the fridge once fully cool due to the cream cheese filling. To enjoy, microwave for 10 seconds for a soft muffin and melty chocolate.