Chocolate Cheesecake Muffins (Gluten Free)

I love cheesecake and would eat it at every meal if I could. These Chocolate Cheesecake Muffins are the perfect excuse to eat cheesecake for breakfast! And they make a lovely dessert as well. You can’t go wrong with these beauties!

These lovely treats are light but packed with chocolate flavor thanks to the cocoa powder and chocolate chips.

The recipe originally comes from Jocelyn Brubaker’s Cheesecake Love cookbook. If you love cheesecake as much as I do, this book belongs in your culinary library! She has over 75 recipes including cheesecake brownies, stuffed strawberries, muffins, cookie bars, and of course cheesecakes.

I used two sizes of scoops to portion the batter in the muffins. They make it easy and tidy to fill the cups. The slightly larger one scooped the chocolate batter and the smaller one the cheesecake filling.

I could have used more of the cheesecake filling in each muffin but was being cautious because the cups were getting full. Feel free to be more generous than I was.

One of the most fun aspects of these muffins are the surprise nuggets of chocolate hidden in the batter! It is lovely to bite into the tender muffin and suddenly discover a burst of chocolate. What a treat!

These muffins are best on the day they are baked when they are the softest. They are delicious the second day too, just not quite as tender.

Enjoy every bite of these Chocolate Cheesecake Muffins, they are a wonderful treat for breakfast, brunch, or dessert – so versatile! Happy Chocolate Monday my friends!

If you try this recipe, let me know! Please leave a star rating in the recipe card, comment below, and don’t forget to snap a pic and tag it #theheritagecook on Instagram! Seeing your creations makes my day and I love hearing from you!

 

Ingredients needed for Chocolate Cheesecake Muffins:

• Muffins: flour, cocoa powder, baking powder, baking soda, salt
• Butter, brown sugar, egg, vanilla, sour cream, milk, chocolate chips
• Cheesecake: cream cheese, sugar, egg, vanilla

 

PRO Tip:

Fill each muffin cup with about 1-1/2 tablespoons of the chocolate batter, then top with the cheesecake mixture. Go back and add more if you have any leftover. Follow with the remaining chocolate batter, topping each one and spreading the batter to cover the cheesecake mixture as much as possible. Try not to go above 3/4 full if you can.

 

How to make Chocolate Cheesecake Muffins:

1. Whisk together the flour, cocoa powder, salt, baking powder and baking soda. Set bowl aside. With your mixer, beat the butter and brown sugar together until creamy. Add the egg, vanilla, and sour cream, beating until smooth.
2. Slowly, alternating, add the flour mixture and the milk, beginning and ending with the dry ingredients. Scrape the bowl and beater(s) thoroughly and mix again for a few seconds to incorporate. Fold in the chocolate chips and set aside,
3. For the cheesecake mixture, beat the cream cheese until creamy. Add the sugar and beat until smooth. Add the egg and vanilla and beat on low until fully blended. Don’t over mix.
4. Working with muffin pans lined with paper liners, place a small scoop of the chocolate mixture in the bottom of each muffin liner. Top with a dollop of the cheesecake mixture then top with remaining chocolate batter. You should have about 20 muffins.
5. Bake at 400°F (204°C) for 16 to 18 minutes, until a tester comes out mostly clean. Let rest in the pans for 5 minutes before transferring the muffins to a wire rack and let cool completely. Serve at room temperature. Store in an airtight container for up to 3 days; refrigerate for longer storage.

 

PRO Tip:

Using a couple of cookie scoops with sweeping arms make filling the muffin cups so simple and quick to do. And it keeps your pan cleaner than trying to do this with a spoon. I have several sizes of scoops for different tasks and they are invaluable.

 

Recommended Tools (affiliate links; no extra cost to you):

• Kitchen scale
• Muffin/cupcake pans
• Stand mixer or hand mixer
• Cookie/batter scoops
• Wire cooling rack

 

Gluten-Free Tips:

*You can adjust any regular baking recipe to gluten-free by using 120 grams per cup of my favorite gluten-free flour blend. If you are using another brand of gluten-free flour, whisk the mix, spoon it lightly into a measuring cup until mounded, level off the top with the back of a knife, and weigh the flour left in the cup. Use that weight as your standard per cup of that specific flour. Do this for each flour blend you use. Commercial blends such as Pamela’s All-Purpose Artisan Blend, Bob’s Red Mill 1-to-1, or King Arthur Measure for Measure are all good choices.

All recommended ingredients are gluten-free as of the writing of this article. Always check to be sure the products haven’t changed and are still safe to consume.

 

 

 

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