Chocolate Cheesecake Muffins – The best double chocolate muffins with a mouthwatering cream cheese swirl! These chocolate cheesecake muffins are easy to make for the perfect decadent breakfast or brunch!
Happy Wednesday, guys! Let me just start by saying that if it’s wrong to be completely obsessed with a muffin, I don’t want to be right!
These came about the other week because I had a major chocolate craving, and then a major cheesecake craving. Obviously, the right thing to do was combine the two.
Most of the time citrus desserts like these Lemon Sugar Cookie Bars hold the key to my heart.
But, a super rich double chocolate muffin with a heavenly cheesecake swirl is just what the doctor ordered for a chilly, rainy, fall day.
I’m also super excited to keep making these babies all throughout baking season! We like to do brunch a lot during the holidays and I know that I can make these up in a snap.
So, not only are these muffins heaven in your mouth, they’re also just REALLY gorgeous to look at!
Don’t be fooled by their appearance at all, they’re incredibly easy to make and come together in about 30 minutes.
Things to know about these Chocolate Cheesecake Muffins:
- Make sure you whisk your dry ingredients together really well and blend all of the wet ingredients together until very well incorporated before combining the two. Doing this will ensure that you don’t overmix your batter.
- This batter is super thick! It’s really almost cookie dough thick, so don’t be alarmed by that. I take my 1/4 cup measure to scoop the batter into the paper liners and it works like a charm.
- Swirl the cheesecake in using a toothpick, and be prepared to swirl for a minute or two since you’re working the cream cheese mixture into a really thick batter!
If you’re looking for other delicious muffin recipes try out my Cinnamon Sugar Donut Muffins and One Bowl Blueberry Muffins!
Enjoy, and check out our video for this recipe below!
~Nichole
Chocolate Cheesecake Swirl Muffins
Ingredients
FOR THE MUFFINS:
- 2 Cups All Purpose Flour
- 1/2 Teaspoon Salt
- 1 Cup Cocoa Powder
- 1/2 Teaspoon Baking Soda
- 2 Teaspoons Baking Powder
- 1 1/4 Cups Sugar
- 2 Large Eggs
- 1/2 Cup Milk
- 1 Cup Sour Cream
- 1/2 Cup Melted Butter
- 1/2 TBSP almond extract
- 1/2 Cup chocolate chips
FOR THE CHEESECAKE SWIRL:
- 8 Ounces Cream Cheese, Softened
- 1/4 Cup Sugar
- 1 Egg Yolk
- 2 Teaspoons Vanilla Extract
Instructions
- Preheat oven to 350 degrees. Line muffin tin with 12 paper baking cups and set aside.
- In a large bowl whisk together the flour, salt, cocoa powder, baking soda, baking powder, and salt.
- Beat together the sugar and eggs. Add the milk, butter, sour cream, and almond extract, mix well.
- Add the dry ingredients to the wet ingredients and stir just until combined. Fold in the chocolate chips. Spoon the batter evenly into the prepared muffin tin.
- In a medium bowl beat together the cream cheese, sugar, egg yolk, and vanilla until well combined. Spoon about 1 Tablespoon of the cheesecake mixture onto the top of each muffin. Swirl the cheesecake mixture throughout each muffin using a toothpick.
- Bake muffins in the preheated oven for 18-23 minutes, until a toothpick inserted in the center comes out clean.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Note: This post may contain affiliate links. That means if you purchase something from a link on my website, I make a few cents. All opinions stated here are my own.
This recipe was inspired by The Novice Chef Pumpkin Cream Cheese Swirl Muffins.
These looks incredible!
These look so soft and delicious!
Goodness gracious these muffins look SPECTACULAR! Just like what I would find in a bakery!
These look like they’ll be the star of the brunch…disappearing very quickly!
These muffins look and sound so good! I have to try this recipe soon!
Have you ever made them without the almond extract? Is the almond flavor very noticeable? After spilling almond oil concentrate on my hands a few years ago while making hard candy, I still can’t stomach the smell of almond… I think I’m going to make these this week, hoping it won’t make too much of a difference if I skip it!
Hi! I wouldn’t say that the almond flavor is strong, but, you can taste it. You can simply leave it out, or you could swap it out for vanilla extract instead if you prefer! 🙂
Where would one buy those muffin papers?
Hi, Kimberly! I am able to find them at my local grocery store in the baking aisle. I also posted a link to them right above your comment if you would prefer to order them or can’t find them at your store. 🙂
Thank you so very much!
Making these gems Saturday for my chocoholic friend ? Love the liners! Did you make or buy them?
I hope your chocoholic friend loves them! I purchased the liners, I’m not crafty enough to make them at all! If you can’t find them at your grocery store you can find them here:
Ahhh these look sooo good!! I’ve never had a cheesecake muffin before but am salivating at the sound of it! 😉
Cue the angels! These are the most decadent looking muffins EVER! I’m pretty sure they’ll go straight to my thighs, but I don’t think I care.
Haha! I don’t care either, Lisa they are totally worth it! 🙂