Chocolate Cheesecake Muffins

  • Prep Time: 15 mins
  • Total Time: 35 mins
  • Serves: 8,Yield: 8muffins
  • About This Recipe

    “A Canadian friend gave me this recipe a few years ago…if you like chocolate and cheesecakes, this ones for you.”

    Ingredients

  • 3ouncescream cheese, softened
  • 2tablespoonssugar
  • 1cupflour
  • 1/2 cupsugar
  • 3tablespoonscocoa powder
  • 2teaspoonsbaking powder
  • 1/2 teaspoonsalt
  • 1egg, beaten
  • 3/4 cupmilk
  • 1/3 cupoil
  • Directions

  • In a small bowl, beat cream cheese and 2 Tbsp sugar until light and fluffy.
  • Set aside.
  • In a large bowl, stir together flour,1/2 cup sugar, cocoa, baking powder and salt.
  • Make a well in centre of dry ingredients.
  • Combine egg, milk and oil.
  • Add all at once to dry ingredients stirring just until moistened.
  • (batter should be lumpy) Spoon about 2 Tbsp of batter into each greased muffin tray.
  • Drop 1 tsp of cream cheese mixture on top and then more of the chocolate batter.
  • Bake 375F degrees for 20 minutes.
  • Reviews

  • “Chocolate and cream cheese- in other words, heaven in a muffin!These smelled incredible while baking, and were very good straight out of the oven.They were even better after spending a bit of time in the fridge. I added a little white icing on top and took ’em into work- gone in minutes.Thanks for a great recipe!(hint- don’t overmix!I overzealously used my KitchenAide, and these came out a little dry.Hand mix just until moistened!!)”

  • “WoooHooo, Eve!!What a great recipe, thanks for sharing!I made them as mini muffins and it yielded about 36.I found the cream cheese mixture easy to work with by squeezing out of a sandwich baggie with a corner snipped off.Baking time as mini’s was about 15 minutes.Delightful and I’m looking forward to sharing them at a meeting this afternoon.Thanks again.”

  • “These were scrumptious, I did however do a little bit of tinkering with the cheesecake filling. I used icing sugar instead of normal sugar, and a squirt of orange juice and some grated orange rind. It’s a keeper.”

  • “These are wonderful! I added 1 teaspoon vanilla to the muffin batter. Loved the cream cheese. I had enough filling to put a little more than a teaspoon in each muffin. After they baked I put a chocolate glaze on top. Just delicious! Great recipe, Thank You Evie*!!”

  • “YUMMY!When I made these muffins I used 1 tablespoon of the cream cheese filling instead of 1 teaspoon, and there was plenty of filling for each muffin.I think I over baked them just a bit because they were a little dry, but they had a wonderful flavor.I will be baking these again!”

  • “I’ve had marriage proposals because of these muffins, used to make ’em for a breakfast place in a small town. I’ve tinkered with mixing jam in with the cream cheese and that turns out just as delicious. Oh you can also dust them with icing sugar. I think I’ll be trying the orange twist soon. I’m glad this recipe is out for the world to try!”

  • “These were quick, yummy, and easy. The chocolate part was not cake-like and not super sweet, both things I really enjoy. The center was very oozy and good (and they stayed where you put them in the pan!). I made them with vegan cream cheese and soymilk with no problems at all. Thanks so much!”

  • “Found these just ok, easy to make.Not sure if I’ll be making these again.Thanks”

  • “Even though I’m not a fan of cheesecake, so the filling didn’t appeal to me too much, these muffins were great.I followed the recipe exactly, although I changed the quantity to be 12 muffins instead of 8.They weren’t huge, but decent size.The chocolate part tasted amazing, and they were fairly easy to to make given that they look quite impressive, with the filling!I actually came back to revise this review and drop down to 4 stars.I made these muffins yesterday and when I served them today, the cheese seemed to have collapsed leaving a hole!There was still some filling, but it didn’t look anything like the nice pics I took yesterday with full filling.Sorry…”

  • “This is great! I doubled the recipe to make 12 Texas size muffins.After doubling I added 2 extra tablespoons of cocoa, and three extra tablespoons of oil. They turned out fantastic! I made them for my casual kids at work, and they yummed them up! I think next time I will add a little more sugar to the cheese mix. A real keeper! Thank you so much.”

  • “Thanks a lot for posting this. They were a big hit, i should have doubled the recipe.Thanks to the other reviews I used more cocoa and added chocolate chips.mhh, really a keeper.”

  • “These muffins (more like cupcakes) were very good! They weren’t overly sweet. I didn’t read ahead in the directions and got confused when it said to combine the milk, oil and egg first but they still turned out great. It made 10 smaller size cupcakes/muffins.”

  • “My DH and I enjoyed these muffins. I used Splenda with the cream cheese mixture, but was not sure about using it in the muffin mix, so used sugar there. I also used soy milk, canola oil and added about 1/4 cup dried cranberries and about 1/2 teaspoon cinnamon to the batter, and baked them about 25 minutes for the ‘Texas’ size.The muffins were moist and not too sweet. Thank you for the easy recipe.”

  • “I really hate to give this such a low rating, but we really were not big fans of this recipe.They didn’t have really any chocolate flavor and the cream cheese sank to the bottom for us and stuck to the paper liners and didn’t taste that good.They LOOKED great, minus the insides where the filling sank to bottom, but they just didn’t taste that good.Not a complete waste, just not something we would make again.Sorry! … after originally giving these two stars I wanted to come and change it to 3 since I allowed them to sit for a while and harden up in the centers they are a bit better… I also added some chocolate glaze on top which gives it more of the chocolatey taste I was looking for.”

  • “Very delicious and simple to make.”

  • “Great recipe. I made a double batch which worked just fine. The filling stayed nicely in the center of the muffin which made for a nice surprize when taking that first bite.Very Good!”

  • “I made these this afternoon, and I have had to chase DH and DS out of the kitchen numerous times in order to have some left for tomorrow! I tripled the recipe and got 24 cream cheese filled muffins and 4 unfilled. Very easy, and quite a treat. Thanks so much for sharing. Mine baked in about 18 minutes. Nick’s Mom”

  • “These were pretty good, not quite as good as they looked but still a nice chocolate fix!! I used 1/2 whole wheat flour and they would probably have been better with all purpose. But I prefer to have some whole wheat flour in my muffins. I made 24 mini’s and cooked them for about 12 mins. The cream cheese filling wasn’t as thick as I was expecting from the picture, maybe I used the wrong kind. Anyway all in all a good muffin, even better after a day in the fridge (as most chocolate things are). :)”

  • “i wish i had read more of the reviews – because the fact that these are “muffins” went completly over my head. I know your not suppose to over mix muffins! lol but i did. They were still great tho, just alittle heavy – but not the recipes fault. I added an extra tbsp of cocopowder because the batter didnt look very chocolatey. I also used 4 ounces cream cheese just so i could make sure there was enough. I had enough batter and filling for 8 good sized muffins, and i even put a little dab of the filling on top of each one (and because it was my two year aniversary with my DBF i wrote I ,

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