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Dairy
Easy
45 Minutes
Diets 
Okay, so technically these probably should be called cupcakes. I mean, they are chocolate, have a swirl of cheesecake in them, and are baked in a cupcake pan. But since I prefer to call it a muffin tin when I make breakfast treats, we are calling these muffins today. My daughter thinks that all muffins should include chocolate chips. She is so my daughter. She also thinks that all muffins should be warmed up in the microwave to get the chocolate chips all nice and gooey. She is one smart cookie – or should it be muffin? Either way, cheesecake-swirled chocolate muffins are the perfect treat for special breakfasts, or for a fun midweek snack. It’s your call. For more delicious cheesecakes like this one, see our post The Ultimate Cheesecake Roundup. Makes 20 muffins
2 teaspoons Haddar Baking Powder
1 teaspoon baking soda
2/3 cup packed brown sugar
1/2 cup (1 stick) unsalted butter, at room temperature
1 cup mini chocolate chips
1 teaspoon ground cinnamon
1/2 cup unsweetened Gefen Cocoa Powder
1 large egg
2 cups all-purpose flour
2/3 cup milk
1 teaspoon salt
2/3 cup sour cream
2 teaspoons Gefen Pure Vanilla Extract
1/4 cup Gefen Mini Chocolate Chips
1 (8-ounce) package cream cheese, at room temperature
1 large egg
1/4 cup granulated sugar
Preheat the oven to 400 degrees Fahrenheit. Line a cupcake pan with paper liners. Line eight wells of a second cupcake pan with paper liners.
Beat the butter and brown sugar until creamy. Add the egg, vanilla, and sour cream and beat until smooth.
Stir together the cinnamon, baking powder, baking soda, salt, cocoa powder, and flour in a bowl. Slowly add the dry mixture and the milk to the butter mixture, alternating between the two.
Stir in the mini chocolate chips by hand. Set the batter aside.
Beat the cream cheese until creamy. Add the granulated sugar and beat until smooth.
Add the egg and beat until fully incorporated. Do not overbeat the batter.
Bake the muffins for 16 to 18 minutes. Remove the pan from the oven and let the muffins cool in the pan for five minutes, then gently remove them from the pan and place them on a wire rack to cool completely.
Place one spoonful of the muffin batter in the bottom of each cupcake liner. Spoon the cheesecake filling evenly over the top of the batter in the liners. Top each liner with the rest of the muffin batter.
Sprinkle the tops of the muffins with the mini chocolate chips.
This recipe originally appeared in Cheesecake Love (https://amzn.to/2WVRJQx) by Jocelyn Brubaker (St. Martin’s Press, 2017). Photography by Jocelyn Brubaker. Reprinted with permission. Blog: https://insidebrucrewlife.com/ Facebook: https://www.facebook.com/InsideBruCrewLife Pinterest: https://www.pinterest.com/brucrewlife/ Instagram: https://www.instagram.com/brucrewlife/
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How do you store them fridge? Freezer? Leave them out?
sybil just made them, don’t look as nice as the picture though they came out really rich and tasty. I was wondering if they’re suppose to be
runny and gooey in the center like mine were?
I don’t think these muffins are runny in the center, it could be you had to bake them for a few more minutes for the center to fully cook.
Chocolate Cheesecake Muffins alternate Can I make a Bundt cake with this recipe?
I don’t see why not, however, you’d definitely need to adjust the baking time.
step 1 should step 1 come after step 3?
do i have to use paper liners?
You don’t must, but they may get stuck to the pan if you don’t.
Can I used oil instead of butter?
Also what kind cream cheese do i look for in Israeli supermarkets? gvina levana?
There are several types of cream cheese. There is 25% called Napolian made by Tenuva. There are also cream cheese made by Gad and Tara Daries. They are carried in most stores and all supermarkets. Gvina levana will be too watery. You can also use farmers cheese by Tara. It is only 3% but it perfect for most types of cheese cakes. I would mix it with a bit of sour cream or even yogurt as it is a bit dry, but it would work.
can i freeze them?
Yes!
Delicious! This was my second time making them – a real treat! I found the batter to be a bit thick, so this time around I subbed 1/3 of the 2/3 of sour cream for gevinah levana and a touch of milk. Batter came out much smoother!
Thanks for the tip! We are so glad to hear that you enjoyed it!