Chocolate Cream Cheese Muffins

5 from 1 vote

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Let me preface this whole post by saying I do not take any responsibility for the weight you may gain from eating these muffins uncontrollably. You’re welcome.
That’s right. You read this correctly. Double Chocolate Cream Cheese Filled Muffins. Talk about a good back to school breakfast your kids would be willing to wake up for! Sometimes you just have to splurge, especially when it is to bribe your friends/husband/kids (on the dreaded first day of school perhaps?)
Last Friday I wanted to splurge….BIG TIME. I was thinking unhealthy and fattening thoughts and had half a package of cream cheese that I didn’t know what to do with. Typically I use the whole package, but for some reason, I only hadn’t and had some remaining. Because it was the end of the week, things were sparse and on the verge of expiration. Since I HATE wasting food, I was determined to use it, even if it meant running an extra 3 miles.
And behold, the double chocolate pieces of sweet creamy heaven were born.
Again, you’re welcome. I ate two right out of the oven and they really are dreamy, creamy and delicious!

Essentially, these muffins are a little bite of cheesecake encased in a cakey, soft chocolate muffin with morsels of melted chocolate chips. So good.

A few things to be aware of: (1) I first tried to make these with whole wheat flour to at least get a little nutrition in my muffins–I initially had good intentions of making these healthy. DO NOT DO IT. You won’t like them. Go with all-purpose unbleached flour. They will taste much better. (2) Whatever you do, do not over bake these! You want them moist as can be! I first over baked mine and they were awful! Keep in mind that the center is cream cheese and the muffin batter around the edges will cook quite quickly. After 20 minutes, I’d pull them out and test. Mine were done after 22 minutes. Every oven is different, so keep a watchful eye!

So, if you know what is good for you (or not good for you…..which ever way you want to look at this) you’ll jump into your kitchen and whip up a batch of these sweet little devils. They are family tested and sure to please everyone!

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5 from 1 vote

Chocolate Cream Cheese Muffins

Chocolate Cream Cheese Muffins are a little bite of cheesecake encased in a soft chocolate muffin with morsels of melted chocolate chips.
servings 12 muffins
Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes


Cream Cheese Filling:


  • Preheat oven to 350 degrees. Line a muffin tin with paper liners or spray well with non stick cooking spray. Set aside.
  • In large bowl, whip oil, sugar, eggs, vanilla, sour cream and milk until well combined and light in color, 3 minutes or so. Fold in remaining ingredients until just combined.
  • In small bowl, mix cream cheese, sugar and flour together until smooth. Set aside.
  • Scoop 1 large spoonful of muffin batter into prepared muffin tins to be 1/3 way full. Drop small spoonfuls of cream cheese mixture into middle of muffin batter (should be about 1 1/2-2 teaspoons per muffin). Scoop another large spoonful of muffin batter and pour overtop cream cheese mixture. Muffin tins should be filled 2/3-3/4 way full.
  • Bake 20-25 minutes. Remove from oven and cool 10 minutes before removing from tins. Dust with powdered sugar if desired. Once cooled, store in air tight containers, ideally in the fridge.


Calories: 292kcal | Carbohydrates: 29g | Protein: 4g | Fat: 19g | Saturated Fat: 6g | Cholesterol: 47mg | Sodium: 124mg | Potassium: 156mg | Fiber: 1g | Sugar: 18g | Vitamin A: 232IU | Vitamin C: 1mg | Calcium: 50mg | Iron: 1mg
Course: Breakfast, Dessert
Cuisine: American
Keyword: chocolate cream cheese muffins

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Recipe Rating

3 Responses
  1. Lina

    5 stars
    Just made them. Delicious!!!!! the only problem was that the cream cheese covered a little each muffin,maybe I put too much? I did 1Ts each.