Chocolate Cheesecake Muffins are probably my favorite on the go breakfast. The real reason? They taste like dessert! It’s almost like you are having a cheesecake brownie for breakfast, which in my opinion, is the best thing on the planet!
I also love how incredibly easy they are to make and how filling the are, and needless to say, I love how the creamy cheesecake part works as a topping, so you don’t need any extra spreads or syrups or anything to keep them tasting delicious.
The other thing that really makes me happy about this recipe is how cute they are. I prefer to bake them so they are bite sized which amps up the fun x1000. However, if you are more traditional and prefer your muffins to be big, just keep up with this recipe and bake them for a slightly longer time. The result is going to be just as delicious.
And can we please talk about that cheesecake swirl? Oh my gosh, it’s real cheesecake! I mean anything with cream cheese makes my heart happy, but truth to be told I prefer cheesecake a million times more, so when I was developing this recipe I knew I wanted to incorporate the cheesecake in there somehow and still keep it on the breakfast side of things. Thankfully, this recipe completely achieves it!
The secret to being packed with cheesecake and not overly sweet and too dessert is making the chocolate part less sweet. Basically, I’m taking out a lot of sugar from the chocolate batter and instead swirling in all the cheesecake I can.
When it comes to having dessert for breakfast, it’s all about balancing the flavors and making sure it’s delicious but breakfast appropriate at the same time, and these Chocolate Cheesecake Muffins nail it perfectly!
For the Chocolate Batter
⅔ Cup butter
⅓ Cup sugar
1 Cup milk
1 Tsp vanilla extract
½ Cup cocoa powder
1 ½ Cup all-purpose flour
1 Tsp baking powder
For the Cheesecake
⅓ Cup cream cheese
⅓ Cup sugar
½ Tsp vanilla extract
Preheat oven to 350F.
For the chocolate batter, mix the butter and sugar in a bowl.
Beat in the eggs, one at a time. Add the milk and vanilla extract.
Slowly and while whisking incorporate the cocoa powder, flour, and baking powder. Mix until no lumps are left.
In a separate bowl, mix the cream cheese, sugar, egg, and vanilla extract. Mix until well combined.
Line a muffin pan with muffin liners and pour the chocolate batter into them, then add the cheesecake batter and gently fold it.
Bake for 20-25 minutes.
Remove from the oven and let them cool down.
Serve and enjoy.