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Cheesecake Stuffed Chocolate Muffins

Cheesecake Stuffed Chocolate Muffins are the perfect treat for anyone who loves chocolate and creamy cheesecake. These delightful muffins have a soft chocolate exterior and a surprise cheesecake filling that makes them extra special. They are perfect for breakfast, snacks, or dessert.

Why Make This Recipe

If you’re looking for a way to impress your friends and family, these muffins are a great choice. They are easy to make and combine two delicious favorites: chocolate muffins and cheesecake. Plus, they are fun to eat with that creamy center. Whether you’re baking for a special occasion or just because, these muffins will surely please everyone!

How to Make Cheesecake Stuffed Chocolate Muffins

Making Cheesecake Stuffed Chocolate Muffins is simple and straightforward. Follow these easy steps to whip up a batch of these delightful treats.

Ingredients

1 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 cup granulated sugar
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, melted
1 cup milk
1 teaspoon vanilla extract
2 large eggs
8 oz cream cheese, softened
1/4 cup powdered sugar
1 teaspoon vanilla extract

Directions

Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
In a bowl, mix together flour, cocoa powder, sugar, baking soda, baking powder, and salt.
In another bowl, combine melted butter, milk, vanilla extract, and eggs. Whisk until smooth.
Pour the wet ingredients into the dry ingredients and mix until just combined.
In a separate bowl, mix cream cheese, powdered sugar, and vanilla extract until smooth.
Fill each muffin cup halfway with chocolate batter, add a spoonful of the cream cheese mixture, and then top with more chocolate batter.
Bake for 18-20 minutes or until a toothpick comes out clean.
Let cool in the pan for a few minutes, then transfer to a wire rack to cool completely.
Enjoy your chocolate cheesecake muffins with coffee!

How to Serve Cheesecake Stuffed Chocolate Muffins

These muffins are delicious served warm or at room temperature. You can enjoy them just as they are, or dust them with a little powdered sugar for a fancy touch. They pair well with hot coffee or tea, making them a great snack or breakfast option.

How to Store Cheesecake Stuffed Chocolate Muffins

To keep your muffins fresh, store them in an airtight container at room temperature. They will stay good for 2-3 days. If you want to keep them for a longer time, you can freeze them. Just wrap each muffin in plastic wrap and place them in a freezer bag. They will last in the freezer for about a month.

Tips to Make Cheesecake Stuffed Chocolate Muffins

Make sure your cream cheese is softened to room temperature for a smooth filling.
Do not overmix the batter; mix until just combined to keep the muffins fluffy.
Feel free to add chocolate chips into the batter for extra chocolatey goodness!

Variation

If you want to change things up, try using flavored cream cheese, like strawberry or pumpkin, for a different twist. You can also add nuts or fruit pieces to the chocolate muffin batter for added texture.

FAQs

Can I use a different type of flour?
- Yes, you can use whole wheat flour, but keep in mind that it might change the texture slightly.
How can I make these muffins gluten-free?
- Use a gluten-free flour blend instead of all-purpose flour.
Can I make mini muffins instead?
- Absolutely! Just adjust the baking time to about 10-15 minutes for mini muffins.

Enjoy making and sharing these Cheesecake Stuffed Chocolate Muffins! They are sure to be a hit!