Description

Experience the ultimate indulgence with our Double Chocolate Cheesecake Muffins recipe. These moist chocolate muffins are infused with a luscious cheesecake layer, creating a divine fusion of flavors. Topped with mini chocolate chips, each bite is a symphony of chocolate goodness. Perfect for satisfying your sweet cravings or impressing guests at any gathering, these muffins are a delightful treat for all occasions.

Ingredients

Muffins:

½ cup butter, at room temperature
⅔ cup brown sugar
1 large egg
2 tsp vanilla extract
⅔ cup sour cream
1 tsp ground cinnamon
2 tsp baking powder
1 tsp baking soda
1 tsp salt
½ cup unsweetened cocoa powder
2 cups all-purpose flour
⅔ cup milk
1 cup mini chocolate chips

Cheesecake Layer:

1 package (8 oz) cream cheese, softened
½ cup sugar
1 large egg

Topping:

¼ cup mini chocolate chips

Instructions

Preheat your oven to 400º F (200º C) and line 20 muffin cups with liners.
In a bowl, whisk together flour, cocoa powder, salt, baking powder, baking soda, and cinnamon. Set aside.
In a mixing bowl, beat butter and brown sugar until creamy. Add egg, vanilla, and sour cream, beating until smooth.
Slowly add the flour mixture and milk to the butter mixture, alternating between the two, until fully combined.
Fold in the mini chocolate chips and set aside.
In another mixing bowl, beat cream cheese until creamy. Add sugar and beat until smooth. Add egg and beat until fully incorporated.
Spoon a layer of muffin batter into each muffin liner, followed by a layer of cheesecake mixture, and cover with more muffin batter.
Sprinkle the tops of each muffin with mini chocolate chips.
Bake for 16-18 minutes, or until a tester comes out mostly clean.
Allow the muffins to cool for 5 minutes before transferring to a wire rack to cool completely.

Notes

Serving Tips:

Serve these Double Chocolate Cheesecake Muffins warm for an extra indulgent experience.
Pair them with a dollop of whipped cream or a scoop of vanilla ice cream for added richness.
Garnish with fresh berries or a dusting of cocoa powder for a beautiful presentation.
Enjoy with a cup of hot coffee or a glass of cold milk for the ultimate treat.

Storage Tips:

Store leftover muffins in an airtight container at room temperature for up to 2 days.
For longer storage, refrigerate the muffins for up to 5 days. Allow them to come to room temperature or gently warm them in the microwave before serving.
To freeze, place the muffins in a single layer on a baking sheet until frozen, then transfer them to a freezer-safe bag or container. They can be stored in the freezer for up to 3 months. Thaw overnight in the refrigerator or at room temperature before reheating.
When reheating, wrap the muffins in aluminum foil and warm them in a preheated oven at 325°F (160°C) for 10-15 minutes, or microwave them on low power until heated through.