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CHEESECAKE CHOCOLATE CHIP MUFFINS

Cheesecake Chocolate Chip Muffins are a delicious combination of cheesecake and cake beat one little package called a muffin. Therefore, they're definitely sweet enough to serve at the top of a meal or place on a dessert buffet table if you’re celebrating something special. 

Cheesecake Chocolate Chip Muffins takes two of my favorite flavors and combines them into one delicious breakfast muffin which will even be served as dessert. Inspect this easy recipe for a delicious, moist, homemade muffin or even it’s a cupcake? You decide! 

CHEESECAKE CHOCOLATE CHIP MUFFINS
CHEESECAKE CHOCOLATE CHIP MUFFINS

CHEESECAKE CHOCOLATE CHIP MUFFINSA
This recipe is extremely almost like a Black Bottom Cupcake or Black Bottom Muffins. However, I’m calling them cheesecake chocolate chip muffins because cheesecake and me are specialized friends. It’s actually one among my all-time favorite desserts. 

The cake portion of this muffin involves Greek yogurt, but you'll definitely substitute soured cream if that’s what you've got available. 

CHEESECAKE CHOCOLATE CHIP MUFFINS

INGREDIENTS :
CHOCOLATE MUFFIN INGREDIENTS:
  • 2 cups all purpose flour
  • 1 egg
  • 1 cup plain Greek yogurt
  • ½ cup milk
  • ½ cup unsweetened cocoa powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 stick – unsalted butter
  • 1 cup granulated sugar
  • ¼ cup cooled coffee
  • 1 tsp vanilla extract
  • ¾ cup mini chocolate chips
CHEESECAKE FILLING INGREDIENTS:
  • 1 egg
  • 8 oz cream cheese – softened
  • ½ cup granulated sugar
  • ½ tsp vanilla extract
  • ¼ cup mini chocolate chips
INSTRUCTIONS :
HOW TO PREPARE THE CHEESECAKE FILLING:
  1. In a medium bowl, mix the cream cheese and sugar until creamy.
  2. Add in the egg and vanilla extract, continue mixing until well combined.
  3. Gently mix in the chocolate chips.
  4. Take a large Ziploc bag or piping bag and spoon the cheese cake filling into the bag.
  5. Chill in the fridge until needed.
HOW TO PREPARE THE CHOCOLATE MUFFINS:
  1. In a large bowl, combine the dry ingredients: flour, cocoa powder, baking soda and salt. Set aside.
  2. In another bowl, beat the butter and sugar until creamy.
  3. Then, add in the egg, yogurt, milk, coffee and vanilla.
  4. Mix well until everything is well combined.
  5. Slowly, add in the dry ingredients into the wet and mix until everything is well combined.
  6. Gently mix in ½ of your chocolate chips.
HOW TO FILL THE MUFFIN PANS:
  1. Take a large Ziploc bag or piping bag and spoon the batter into your bag. The batter will be very thick.
  2. Cut the tips off of your bags and squeeze about a tbsp. of muffin batter into the muffin liners.
  3. Then, squeeze about 2 tbsp of cheesecake batter on top and top with more muffin batter.
  4. Finally, top with a sprinkle of chocolate chips.
  5. The liners should be about ¾ of the way full.
HOW TO BAKE THE MUFFINS:
  1. Bake at 400 for just 5 minutes, then turn the heat down to 350 degrees and continue baking for about 13-15 minutes.
  2. Cool before unwrapping, the muffins will release better when cooled.