Big Chocolate Cheesecake-Filled Muffins

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Big Chocolate Cheesecake-Filled Muffins

Yields: 12–14 large muffins

Prep time: 20 minutes
Bake time: 22–25 minutes

Cheesecake Filling:

  • 225g (8 oz) cream cheese, softened
  • 1/3 cup granulated sugar
  • 1 large egg yolk
  • 1/2 tsp vanilla extract
  • 1/2 cup mini chocolate chips (optional for extra chocolate pockets)

Chocolate Muffin Batter:

  • 1¾ cups all-purpose flour
  • ½ cup unsweetened cocoa powder
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 cup buttermilk (or milk + 1 tbsp vinegar)
  • ½ cup vegetable oil
  • 1 tsp vanilla extract
  • 1 cup chocolate chips or chunks

Chocolate Ganache (Topping – optional but highly recommended):

  • 200g (7 oz) semi-sweet chocolate, chopped
  • 150ml (2/3 cup) heavy cream
  • 1 tsp butter (for shine)

Instructions:

1. Make the Cheesecake Filling:

In a bowl, beat cream cheese until smooth. Add sugar, egg yolk, and vanilla. Mix until creamy. Fold in chocolate chips. Set aside.

2. Make the Chocolate Muffin Batter:

  1. Preheat oven to 180°C (350°F). Line a muffin tin with paper liners.
  2. In a bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
  3. In another bowl, whisk sugar, eggs, buttermilk, oil, and vanilla until smooth.
  4. Gradually stir the dry ingredients into the wet mixture until just combined.
  5. Fold in chocolate chips.

3. Assemble the Muffins:

  1. Spoon a heaping tablespoon of chocolate batter into each muffin liner.
  2. Add a tablespoon of cheesecake filling into the center.
  3. Cover with another spoonful of chocolate batter until about 3/4 full.

4. Bake:

Bake for 22–25 minutes or until the tops spring back and a toothpick comes out clean around the sides (avoid piercing the center cream cheese).

Cool completely before topping with ganache.

5. Make the Ganache:

  1. Heat cream until just about to simmer.
  2. Pour over chopped chocolate and butter. Let sit 2–3 minutes.
  3. Stir until glossy and smooth. Cool slightly.
  4. Spoon or spread over cooled muffins.

Serve & Enjoy:

Best served chilled or slightly warm. Store in an airtight container in the fridge for up to 4 days.

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