Get ready for a bakery-style treat that combines all the joys of rich chocolate and creamy cheesecake into one irresistible goodie: Cheesecake Stuffed Chocolate Muffins. This recipe brings together a moist, deeply chocolatey muffin with a luscious pocket of tangy-sweet cheesecake right in the center. With every bite, you experience a perfect balance of flavors and textures—decadent, satisfying, and easy enough for any home baker. Whether you’re baking for brunch, dessert, or gifting to a friend, these muffins promise a crowd-pleasing wow factor you’ll want to return to again and again.

Cheesecake Stuffed Chocolate Muffins Recipe - Recipe Image

Ingredients You’ll Need

Simplicity is the magic here: every ingredient in Cheesecake Stuffed Chocolate Muffins plays a key role in building layers of flavor, dreamy texture, or that signature appeal. Even modest pantry staples come together for a stunning result, so don’t skip or swap blindly—each component really does matter.

All-purpose flour: Gives structure to the muffins, ensuring they’re tender yet sturdy enough to hold the cheesecake filling.
Unsweetened cocoa powder: Provides deep, irresistible chocolate flavor while keeping the muffins extra soft.
Granulated sugar: Sweetens both the muffin and the cheesecake filling—don’t worry, it’s not too much!
Baking soda: Reacts with the buttermilk for a perfectly domed rise.
Baking powder: Works alongside baking soda for lift and lightness.
Salt: Balances out the sweetness and accentuates the chocolatey notes.
Vegetable oil: Keeps the muffins super moist and luscious from the first day to the last.
Buttermilk: Adds tang and tenderness; if you don’t have buttermilk, mix 1 cup of milk with 1 tablespoon of vinegar.
Large egg: Gives structure and richness to both the muffin batter and the cheesecake filling.
Vanilla extract: Enhances the overall flavor with fragrant, classic sweetness.
Chocolate chips: Melty bits throughout the muffin—use semi-sweet or dark for pockets of chocolatey goodness.
Cream cheese (softened): The star of the filling, delivering a tangy, creamy contrast to the chocolate.
Egg yolk: Adds extra richness and smoothness to the cheesecake center—it makes all the difference!

How to Make Cheesecake Stuffed Chocolate Muffins

Step 1: Preheat and Prep Your Pan

First things first—preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners. This not only makes your muffins easy to release, but also keeps clean-up a breeze and adds a charming bakery look to your Cheesecake Stuffed Chocolate Muffins.

Step 2: Mix the Dry Ingredients

In a large mixing bowl, whisk together the flour, cocoa powder, sugar, baking soda, baking powder, and salt. Taking a few seconds to evenly combine these dry ingredients helps guarantee evenly rising, melt-in-your-mouth muffins later on.

Step 3: Combine the Wet Ingredients

In another bowl, whisk together the vegetable oil, buttermilk, egg, and vanilla extract until smooth and fully blended. This step ensures every bite of your Cheesecake Stuffed Chocolate Muffins is equally rich and flavorful—don’t skimp on the whisking!

Step 4: Create the Muffin Batter

Pour the wet ingredients into the bowl with your dry mixture. Stir gently with a spatula or wooden spoon, just until barely combined; a few small streaks of flour are perfectly fine. This keeps your muffins tender, not tough. Gently fold in the chocolate chips for that classic double-chocolate effect.

Step 5: Prepare the Cheesecake Filling

Meanwhile, it’s time for that dreamy cream cheese center! Beat together the softened cream cheese, granulated sugar, egg yolk, and vanilla extract until smooth and creamy. The mixture should be luscious and spreadable, thick enough to stay put when dolloped.

Step 6: Fill the Muffin Liners

Now for the fun part—assembly! Scoop chocolate muffin batter into each liner so they’re about one-third filled. Drop a generous tablespoon of cheesecake filling right into the center of each. Top with more chocolate batter, covering the filling, until each liner is about three-quarters full. Sprinkling chocolate chips on top is highly encouraged for extra pizzazz.

Step 7: Bake to Perfection

Pop the muffins in the preheated oven and bake for 18 to 22 minutes. To test for doneness, insert a toothpick into the muffin edge (not the cheesecake center)—it should come out with just a few moist crumbs. Don’t overbake, or you’ll lose that irresistible moistness!

Step 8: Cool and Enjoy

Let the muffins rest in the pan for about 5 minutes to firm up slightly before you transfer them to a wire rack to cool completely. It’s tempting to dig in right away, but a little patience means each Cheesecake Stuffed Chocolate Muffin will have a perfect, creamy center and a beautifully crackly top.

How to Serve Cheesecake Stuffed Chocolate Muffins

Garnishes

For a little extra flair, dust your muffins lightly with powdered sugar, drizzle with melted chocolate, or add a dollop of whipped cream just before serving. Fresh berries, like raspberries or strawberries, pair stunningly with Cheesecake Stuffed Chocolate Muffins—think of them as the sweet crown for your creation.

Side Dishes

Serve these muffins alongside a strong cup of coffee, creamy latte, or a glass of cold milk for a comforting afternoon treat. They’re also right at home on a festive brunch table next to fresh fruit salad, yogurt parfaits, or even a savory breakfast bake—the muffins are rich, so keep sides simple and refreshing.

Creative Ways to Present

If you’re in a celebratory mood, try arranging your Cheesecake Stuffed Chocolate Muffins on a cake stand or tiered platter with some edible flowers or chocolate curls sprinkled around. For a bake sale or party, wrap each muffin in parchment or pretty baking paper, tied with twine for a sweet, homemade gift vibe.

Make Ahead and Storage

Storing Leftovers

Leftover Cheesecake Stuffed Chocolate Muffins keep beautifully for up to five days in the refrigerator. Just pop them into an airtight container, separating layers with a piece of parchment paper to keep the tops tidy and fresh.

Freezing

For longer storage, these muffins freeze wonderfully. Wrap each muffin individually in plastic wrap, then place them in a freezer-safe bag or airtight container. They’ll stay delicious for up to two months—simply thaw overnight in the fridge or at room temperature for a special anytime treat.

Reheating

Want that oven-fresh softness? Warm your muffin in the microwave for 10 to 15 seconds, or reheat in a 300°F oven for about 5 minutes. The cheesecake center gets perfectly creamy again, and the chocolate chips turn deliciously melty.

FAQs

Can I make these Cheesecake Stuffed Chocolate Muffins gluten free?

Absolutely! Swap out the all-purpose flour for your favorite 1:1 gluten-free baking blend. Just keep in mind that texture may be a little different, but still tasty and satisfying.

Can I use low-fat cream cheese for the filling?

Low-fat cream cheese will work in a pinch, but full-fat cream cheese creates the smoothest, richest, and creamiest cheesecake filling. If you do use low-fat, expect a slightly lighter flavor and looser texture.

Do I have to use buttermilk?

Buttermilk creates extra tenderness and a slight tang that beautifully complements the chocolate, but you can easily make a substitute by mixing 1 tablespoon of white vinegar or lemon juice into 1 cup of regular milk. Let it sit for 5 minutes before using!

Can I double the recipe for a crowd?

Definitely! This recipe doubles (and even triples) without trouble. Work in batches or use several muffin tins to keep your oven’s flow going smoothly—the muffins are always a hit at gatherings and parties.

Why is my cheesecake filling sinking to the bottom?

If your cheesecake filling consistently sinks, your muffin batter may be too loose. Try thickening it a bit by not overmixing and adding just a touch more flour. Also, be sure to place the spoonful of cheesecake in the center, not all the way at the bottom.

Final Thoughts

If you’re ready for a chocolate-and-cheesecake combo that feels both indulgent and completely doable, you have to bake these Cheesecake Stuffed Chocolate Muffins. They’re pure comfort, sure to make any day feel like a special occasion. Treat yourself—you deserve it!

Cheesecake Stuffed Chocolate Muffins Recipe

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4.8 from 14 reviews

Author: admin
Total Time: 35 minutes
Yield: 12 muffins 1x
Diet: Vegetarian

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Description

Indulge in the rich and decadent combination of chocolate muffins with a creamy cheesecake center in these Cheesecake Stuffed Chocolate Muffins. Perfect for a sweet treat any time of day!

Ingredients

Scale

For the muffin batter:

1 cup all-purpose flour
1/2 cup unsweetened cocoa powder
3/4 cup granulated sugar
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup vegetable oil
1 cup buttermilk
1 large egg
1 teaspoon vanilla extract
1/2 cup chocolate chips

For the cheesecake filling:

225g (8 oz) cream cheese, softened
1/4 cup granulated sugar
1 large egg yolk
1/2 teaspoon vanilla extract

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Instructions

Preheat the oven: Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
Prepare the muffin batter: Whisk together flour, cocoa powder, sugar, baking soda, baking powder, and salt. In a separate bowl, combine oil, buttermilk, egg, and vanilla. Mix wet ingredients into dry, then fold in chocolate chips.
Make the cheesecake filling: Beat cream cheese, sugar, egg yolk, and vanilla until smooth.
Assemble the muffins: Fill each liner with chocolate batter, add cheesecake filling, cover with more chocolate batter.
Bake: Bake for 18–22 minutes until a toothpick comes out mostly clean. Cool before serving.