Chocolate Chip Cheesecake Muffins

Chocolate Chip Cheesecake Muffins: Imagine sinking your teeth into the perfect bite: a tender, chocolate-studded muffin base giving way to a luscious pocket of rich, creamy cheesecake. That’s exactly what you’ll experience with these irresistible Chocolate Chip Cheesecake Muffins – the ultimate marriage of two beloved desserts in one perfectly portioned treat!

If you’ve ever found yourself torn between baking cheesecake or muffins, consider this your delicious solution. These muffins deliver all the decadence of a classic cheesecake but with the ease and convenience of a simple muffin recipe. The result? Bakery-worthy treats that look impressive but are surprisingly manageable to create in your own kitchen.

Why You NEED These Chocolate Chip Cheesecake Muffins

• Two Desserts in One: Experience the perfect marriage of moist chocolate chip muffin and creamy cheesecake in every bite.
• Surprisingly Achievable: Much more straightforward than making a traditional cheesecake – no water bath required!
• Perfectly Portioned Indulgence: Built-in portion control (though I can’t promise you’ll stop at just one!).
• Visually Impressive: The beautiful cream cheese swirl makes these look professionally crafted.
• Crowd-Pleasing Flavor: A guaranteed hit whether served for brunch, dessert, parties, or bake sales.
• Make-Ahead Friendly: Perfect for planning ahead – they actually taste even better after being refrigerated overnight!

These chocolate chip cheesecake muffins strike the perfect balance between casual treat and special indulgence. Let’s dive into everything you need to know to create these heavenly bites!

Chocolate Chip Cheesecake Muffins Recipe Overview

Tools Needed

• Muffin tin
• Paper liners or cooking spray
• Mixing bowls
• Measuring cups and spoons
• Wooden spoon or spatula
• Whisk
• Cooling rack

Chocolate Chip Cheesecake Muffins Ingredients

Print

Key Ingredients

• For the Creamy Cheesecake Filling:

• 8 oz (1 package) full-fat cream cheese, softened to room temperature (crucial!)

• 1/4 cup granulated sugar

• 1 large egg yolk (or 1 small whole egg)

• 1/2 teaspoon pure vanilla extract

• Pinch of salt (optional, but enhances flavor)

• For the Chocolate Chip Muffin Batter:

• 1 1/2 cups all-purpose flour (spoon & level method)

• 1/2 cup granulated sugar

• 1/4 cup light brown sugar, packed

• 2 teaspoons baking powder

• 1/2 teaspoon salt

• 1 large egg, at room temperature

• 3/4 cup milk or buttermilk, at room temperature

• 1/3 cup unsalted butter, melted and slightly cooled (or neutral oil like canola)

• 1 1/2 teaspoons pure vanilla extract

• 1 cup semi-sweet chocolate chips, plus extra for topping

How To Make Chocolate Chip Cheesecake Muffins

Print

Instructions

• Preparation
  1- Preheat your oven to 375°F (190°C) and line your muffin tin with paper liners.
  2- Make sure your cream cheese, egg, and milk are at room temperature before beginning.
• Make the Cheesecake Filling
  1- In a medium bowl, beat the softened cream cheese with an electric mixer until completely smooth and free of lumps, about 1 minute.
  2- Add the granulated sugar and beat until well combined and creamy, about 1 minute more.
  3- Beat in the egg yolk, vanilla extract, and pinch of salt just until combined.
  Chef Tip: Don’t overbeat once the egg is added or your filling might crack during baking.
  4- Set the filling aside while you prepare the muffin batter.
• Make the Chocolate Chip Muffin Batter
  1- In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, and salt.
  2- In a separate medium bowl, whisk together the egg, milk, melted butter, and vanilla extract until well combined.
  3- Pour the wet ingredients into the dry ingredients and stir gently with a rubber spatula just until combined. Some small lumps are perfectly fine!
  Chef Tip: Using the ‘muffin method’ – don’t overmix or your muffins will be tough.
  4- Gently fold in the chocolate chips, reserving a small handful for topping if desired.
• Assemble the Muffins
  1- Spoon 1-2 tablespoons of muffin batter into each muffin liner (filling each about 1/3 full).
  2- Add a generous dollop (about 1-2 teaspoons) of cheesecake filling on top of each layer of batter.
  3- Top with remaining muffin batter, dividing it evenly among the cups. The muffin cups should be about 3/4 full.
  4- Using a toothpick or skewer, gently swirl the cheesecake filling into the batter with a figure-eight motion.
  Chef Tip: Don’t overmix – you want distinct swirls, not a uniform mixture.
  5- Sprinkle the reserved chocolate chips on top of each muffin.
• Bake to Perfection
  1- Bake in the preheated oven for 18-22 minutes, or until the edges are golden brown and a toothpick inserted into the muffin part (not the cheesecake center) comes out clean or with a few moist crumbs.
  2- The cheesecake filling should look set but might still have a slight jiggle – that’s okay! It will firm up as it cools.
• Cooling (Crucial Step!)
  1- Allow the muffins to cool in the tin for 10-15 minutes before transferring to a wire rack to cool completely.
  Chef Tip: For the best cheesecake texture and flavor development, refrigerate the muffins for at least 2 hours before serving.

Tips for Perfect Chocolate Chip Cheesecake Muffins

• Perfectly Softened Cream Cheese: This is non-negotiable! Cold cream cheese will leave lumps in your filling. Leave it out for at least 1 hour before baking, or microwave in 10-second bursts, checking after each until just softened but not melted.
• Room Temperature Ingredients: Cold eggs and milk don’t incorporate as smoothly and can cause your butter to solidify prematurely. Take them out of the refrigerator about 30 minutes before baking.
• The Perfect Swirl: Less is more! Just 2-3 gentle figure-eight motions with your toothpick will create beautiful swirls without muddying the batter and filling together.
• Don’t Overbake: These muffins continue cooking a bit after you remove them from the oven. It’s better to slightly underbake than overbake, which can dry out your muffins.
• Chill for the Win: While these taste great warm, the texture and flavor truly shine after being refrigerated for a few hours or overnight – the cheesecake filling firms up perfectly.

Delicious Variations

• Double Chocolate Indulgence: Add 2 tablespoons of unsweetened cocoa powder to the muffin batter for an even more chocolatey experience.
• Berry Beautiful: Swirl 1/4 cup of raspberry or strawberry jam along with the cheesecake filling for a fruity twist.
• Mix Up Your Chips: Substitute white chocolate, peanut butter, or butterscotch chips for all or part of the chocolate chips.
• Go Nuts: Add 1/2 cup of chopped pecans or walnuts to the batter or sprinkle on top before baking for added texture and flavor.
• Warm Spice: Add 1/2 teaspoon of cinnamon to the muffin batter for a subtle warmth that pairs beautifully with the chocolate and cheesecake.

Serving & Storage Your Chocolate Chip Cheesecake Muffins

These muffins are at their absolute best when served chilled or at cool room temperature. The contrast between the creamy, cool cheesecake and the tender muffin is simply divine!

Storage: Due to the cream cheese filling, these muffins must be stored in an airtight container in the refrigerator, where they’ll keep beautifully for up to 4 days. In fact, the flavors continue to develop overnight, making them perfect for make-ahead treats.

Freezing: Yes, you can freeze these muffins! Wrap them individually in plastic wrap and then place in a freezer bag. They’ll keep for up to 2 months. Thaw overnight in the refrigerator for best results. The texture of the cream cheese may change slightly after freezing, but they’ll still be delicious.

The Perfect Chocolate Chip Cheesecake Muffins

There you have it – the ultimate recipe for chocolate chip cheesecake muffins that delivers the best of both worlds in every bite. The beauty of these muffins is that while they look and taste like something from a high-end bakery, they’re completely achievable in your home kitchen with straightforward ingredients and techniques.

Whether you’re serving them for a special brunch, afternoon coffee date, or just because you deserve a little indulgence, these muffins are guaranteed to impress. The combination of tender chocolate chip muffin and creamy cheesecake filling creates a treat that’s truly greater than the sum of its parts.

Have you tried making these chocolate chip cheesecake muffins? I’d love to hear about your experience and any creative variations you’ve tried in the comments below! And if this recipe made your taste buds happy, please share it with your fellow dessert lovers!

FAQs About Chocolate Chip Cheesecake Muffins

Can I use low-fat cream cheese? For the richest, creamiest results, I strongly recommend using full-fat cream cheese. Low-fat versions contain more water and less fat, which can affect both the texture and flavor of your cheesecake filling.

How can I make these gluten-free? Yes! Substitute the all-purpose flour with a 1:1 gluten-free baking flour blend (like King Arthur or Bob’s Red Mill). The texture may be slightly different, but still delicious.

My cheesecake filling was lumpy. What went wrong? The most common culprit is cream cheese that wasn’t soft enough. Make sure it’s at true room temperature before beating. If you’re in a hurry, cut it into cubes to speed up the softening process.

How do I know when the muffins are fully baked? Look for golden brown edges and tops that spring back when lightly touched. A toothpick inserted into the muffin part (not the cheesecake filling) should come out clean or with a few moist crumbs. The cheesecake filling may still look slightly soft but should be mostly set.

Can I make mini muffins with this recipe? Absolutely! Use a mini muffin tin and reduce the baking time to about 10-12 minutes. You’ll get approximately 24-30 mini muffins.

More Quick and Easy Muffin recipes

• Cozy Chestnut Honey Muffins Recipe
• Banana Coconut Pineapple Muffins Recipe