CHEESECAKE CHOCOLATE CHIP MUFFINS




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Breakfast has never been this decadent or delicious! Treat your family to Cheesecake Chocolate Chip Muffins this weekend and make breakfast an event they won’t soon forget. Decadent chocolate chip muffins stuffed with a creamy cheesecake filling are a chocolate lover’s dream come true!

You could top these muffins with your favorite chocolate frosting and call it a day or leave them as-is with a sprinkle of chocolate chips on top. (Pro tip: If you add the chocolate chips right when they come out of the oven, wait a few minutes and the chocolate will be spreadable. Instant frosting!)
Breakfast has never been this decadent or delicious! Treat your family to Cheesecake Chocolate Chip Muffins this weekend and make breakfast an event they won't soon forget. Decadent chocolate chip muffins stuffed with a creamy cheesecake filling are a chocolate lover's dream come true!

Ingredients
  • Chocolate Chip Cheesecake Filling
  • 8 oz cream cheese, softened
  • 1/2 cup granulated sugar
  • 1 egg, room temperature
  • 1/2 tsp vanilla extract
  • 1/4 cup mini chocolate chips
  • Chocolate Chip Muffins
  • 2 cups all-purpose flour, spooned and leveled
  • 1/2 cup unsweetened cocoa powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 1/2 cup coconut oil (warm to a liquid state)
  • 1 cup granulated sugar
  • 1 egg, room temperature
  • 1 cup plain Greek yogurt
  • 1/4 cup milk
  • 1/4 cup strong coffee, cold
  • 1 tsp vanilla extract
  • 3/4 cup mini chocolate chips, divided
Instructions
  1. Chocolate Chip Cheesecake Filling
  2. Line a muffin pan with liners and set aside. Preheat oven to 400F.
  3. In a medium size bowl, beat cream cheese and sugar together until light and fluffy, about 2 to 3 minutes.
  4. Add egg and vanilla extract and continue beating until well combined.
  5. Stir in chocolate chips.
  6. Transfer to a ziploc bag and chill until needed.
  7. Chocolate Chip Muffins
  8. In a large bowl, whisk together flour, cocoa powder, baking soda and salt. Set aside.
  9. In a medium bowl, whisk together coconut oil and sugar.
  10. Add the egg, Greek yogurt, milk, coffee and vanilla extract and continue whisking until combined.
  11. Stir wet ingredients into dry ingredients just until combined. Stir in 1/2 a cup of mini chocolate chips. 
  12. Transfer muffin batter to a ziploc bag and cut off one corner.
  13. Pipe batter into each liner until about halfway full leaving the center empty if possible. The batter is very thick.
  14. Remove the cheesecake filing from the refrigerator and snip one corner of the ziploc bag. Press the tip of the bag into the center of each muffin and squeeze about two tablespoons of filling into the center of each muffinl
  15. Top with another tablespoon of muffin batter and sprinkle with mini chocolate chips.
  16. Bake at 400F for 5 minutes. Turn temperature down to 350F and continue baking for an additional 12 to 15 minutes or until the top of the muffins springs back when pressed.
  17. Let cool slightly before serving.
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