{"id":19844,"date":"2022-05-26T14:39:26","date_gmt":"2022-05-26T09:09:26","guid":{"rendered":"https:\/\/www.tashasartisanfoods.com\/blog\/?p=19844"},"modified":"2024-11-04T02:40:02","modified_gmt":"2024-11-03T21:10:02","slug":"chocolate-cream-cheese-muffins","status":"publish","type":"post","link":"https:\/\/www.tashasartisanfoods.com\/blog\/chocolate-cream-cheese-muffins\/","title":{"rendered":"Chocolate Cream Cheese Muffins"},"content":{"rendered":"\n

The flavors of chocolate cream cheese muffins are fantastic and rich. The tangy touch of yogurt and cream cheese intersects with chocolate in perfect balance, striking the right notes in every way.<\/p>\n\n\n\n

It\u2019s been less than 24 hours, and my family is already begging for more!<\/p>\n\n\n\n

\"Chocolate<\/figure>\n\n\n\n

What\u2019s even better?<\/p>\n\n\n\n

This easy muffin recipe gets two thumbs up from me too because it hardly takes any time to bake them. The muffins are soft and moist, and the pools of melted chocolate chips make them extra indulgent. I know I will<\/em> regret not making them again!<\/p>\n\n\n\n

Jump to:<\/strong><\/p>\n\n\n\n

How to make chocolate cream cheese muffins<\/a><\/p>\n\n\n\n

F<\/a>AQs<\/a><\/p>\n\n\n\n

Ingredient substitutes<\/a><\/p>\n\n\n\n

More muffin recipes<\/a><\/p>\n\n\n\n

\"Chocolate<\/figure>\n\n\n\n

<\/a>How to make chocolate cream cheese muffins?<\/h2>\n\n\n\n

I feel I should give you a fair warning. These decadent chocolate muffins are less a snack and more a dessert. Definitely not meant for the breakfast table ( I won't judge you if you do!), but rather superb for an after-dinner treat.<\/p>\n\n\n\n

They\u2019re adapted from my chocolate protein muffins.<\/a> And, in case you\u2019ve been searching for the best double chocolate muffins of your life. This is it.<\/p>\n\n\n\n

Step 1:<\/strong> Because this is an eggless muffin recipe, start with the buttermilk. Mix vinegar into lukewarm milk and set it aside.<\/p>\n\n\n\n

Step 2:<\/strong> Sift together all-purpose flour and cocoa powder in a mixing bowl to remove any lumps. Add baking soda, baking powder, salt, and sugar.<\/p>\n\n\n\n

Step 3:<\/strong> To your buttermilk, thoroughly whisk in the oil and vanilla extract.<\/p>\n\n\n\n

Step 4:<\/strong> Pour the wet ingredients into the dry and combine gently just until everything comes together in a thick consistency.<\/p>\n\n\n\n

Optional step:<\/strong> With a very light hand, fold in chocolate chips, because why not? Tiny bits of chocolate makes everything better!<\/p>\n\n\n\n

\"Steps<\/figure>\n\n\n\n

Layer and bake the muffins<\/h3>\n\n\n\n

Step 6:<\/strong> Beat cream cheese with plain Greek yogurt, a little bit of flour, sugar, and vanilla extract until smooth and creamy.<\/p>\n\n\n\n

Step 7:<\/strong> Line your muffin tray with paper cups (or silicone if that\u2019s your preference). Fill each about 3\/4th of the way with the chocolate batter.<\/p>\n\n\n\n

Step 8:<\/strong> Plonk a tablespoon of the cream cheese filling on top, followed by the remaining chocolate batter.<\/p>\n\n\n\n

\"Cream<\/figure>\n\n\n\n

Step 10:<\/strong> Use your knife to gently swirl the two batters together for that marbled look. Finish off with a crown of chocolate chips. Again, this is optional, but I never say no to some more decadence.<\/p>\n\n\n\n

Final step:<\/strong> Bake for 20 to 25 minutes till spongy and perfect. Cheesecake batters tend to take longer to bake, but I recommend keeping an eye on them after the 20-min mark. <\/p>\n\n\n\n

\"Cream<\/figure>\n\n\n\n

Serve:<\/strong> Muffins are not meant to sit in the baking tray. But because these are cream cheese muffins. Let them cool for about 10 minutes, so the cream cheese filling has time to set. Then turn over a wire rack. Serve them warm or cooled to room temperature.<\/p>\n\n\n\n

\"Baked<\/figure>\n\n\n\n

<\/a>How do you check if the chocolate cheesecake muffins are baked?<\/h4>\n\n\n\n

Insert a toothpick<\/strong> in the center of any muffin. It should come out more or less clean of any cheesecake batter<\/strong>. If the toothpick merely has a chocolate coating (for those who add chocolate chips), reinsert it into another part to double-check.<\/p>\n\n\n\n

Do these muffins need to be refrigerated?<\/h4>\n\n\n\n

Yes!<\/strong> If you\u2019re not eating chocolate cream cheese muffins right away or have leftovers, I strongly suggest refrigerating them. When you are ready to enjoy them, nuke the muffins in the microwave for 10 to 15 seconds, if you prefer to eat them warm.<\/p>\n\n\n\n

2 Tasha tips for making decadent chocolate muffins<\/h4>\n\n\n\n