Double Chocolate Cheesecake Muffins

This one is a straight up copy from another site. I was in the mood one day for chocolate muffins. You know, kind of like the Otis Spunkmeyer individually wrapped amazing chocolately goodness you can sometimes find at convenience and grocery stores? (The ones like these.) Yeah…I wanted one of those. So, I went searching. When I landed on something that looked even better (chocolate muffins with cream cheese in them!), I couldn’t resist. I had to try them. And they were amazing.

This recipe came from Double Chocolate Cheesecake Muffins – Dinners, Dishes, and Desserts ( Check it out over there to read all the details about cooking them. Below is simply the recipe. 🙂 


Cheesecake Layer



Pre-heat oven to 400F.

For the muffins:

  1. Preheat oven to 400 degrees. Line a cupcake pans with paper liners. 
  2. In a separate bowl whisk together flour, cocoa powder, salt, baking powder, baking soda and cinnamon. Set aside
  3. Beat brown sugar and butter together until creamy. Add egg, vanilla and sour cream. Beat until smooth. 
  4. Slowly add the flour mixture and the milk to the butter mixer, alternating between the two.
  5. Fold in chocolate chips. Set aside

For the cheesecake layer:

  1. Beat cream cheese until creamy. Add sugar and beat until smooth. 
  2. Add egg and beat until fully incorporated. Do not over mix. 

To assemble:

  1. Place a spoonful of the muffin batter into the bottom of each liner. Top with cheesecake layer. Top with the remaining batter. 
  2. Sprinkle the tops of each muffin with the remaining 1/4 cup of chocolate chips. 
  3. Bake for 16-18 minutes until a tester comes out mostly clean.
  4. Remove from oven and let cook for 5 minutes before removing to a wire rack to cool completely.

Yum!!!! 😀 Enjoy!