Description
These Cheesecake Stuffed Chocolate Muffins combine rich chocolate muffin batter with a creamy cheesecake filling in the center, creating a delightful surprise in every bite. Perfectly moist with a smooth, velvety cheesecake core, these muffins are an irresistible treat for dessert lovers and chocolate fans alike.
Ingredients
Scale
For the Chocolate Muffins:
- 1 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 2 large eggs
- 1 cup whole milk
- 1/4 cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 1/2 cup hot water
For the Cheesecake Filling:
- 8 oz cream cheese, softened
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 egg yolk
- 2 tablespoons heavy cream
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease the pan thoroughly to prevent sticking and set aside.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt. This ensures even distribution of ingredients in the batter.
- Combine Sugars and Eggs: In a large bowl, beat the granulated sugar, brown sugar, and eggs together until the mixture is light and fluffy, creating a good base for the muffins.
- Add Wet Ingredients: To the sugar and egg mixture, add the whole milk, melted unsalted butter, and vanilla extract. Mix these ingredients until fully combined for a smooth batter.
- Add Dry Ingredients: Gradually incorporate the dry ingredient mixture into the wet ingredients, mixing until just combined. Avoid overmixing to maintain tender muffins.
- Incorporate Hot Water: Slowly stir the hot water into the batter until smooth. The batter will be thin, which is expected and helps yield moist muffins.
- Prepare Cheesecake Filling: In a separate bowl, beat together the softened cream cheese, powdered sugar, vanilla extract, egg yolk, and heavy cream until the mixture is smooth and creamy.
- Assemble Muffins: Spoon a small amount of chocolate muffin batter into each muffin cup, filling it halfway. Add a tablespoon of cheesecake filling into the center, then cover with another spoonful of chocolate batter to enclose the filling completely.
- Bake: Bake the muffins in the preheated oven for 18-22 minutes. Check doneness with a toothpick inserted into the center; it should come out clean or with minimal cheesecake residue.
- Cool: Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely, ensuring they maintain their shape and texture.
- Optional Finishing Touch: Dust the cooled muffins with powdered sugar or drizzle with melted chocolate for added sweetness and visual appeal.
Notes
- Do not overmix the batter to avoid dense muffins.
- The hot water thins the batter, which helps keep the muffins moist.
- Make sure the cream cheese is softened to avoid lumps in the filling.
- If desired, use a silicone muffin pan for easy removal.
- Store muffins in an airtight container at room temperature for up to 2 days or refrigerate for up to a week.
- Reheat muffins gently in the microwave for a few seconds before serving.
