Chocolate Muffin with Cream Cheese Filling
Deliciously moist chocolate muffins filled with a creamy, tangy cream cheese center. Perfect for breakfast, snacks, or dessert.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 muffins 1x
Ingredients
1 3/4 cups (220 grams) all-purpose flour
1/2 cup (50 grams) unsweetened cocoa powder
1 cup (200 grams) granulated sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup (240 ml) buttermilk, room temperature
1/3 cup (80 ml) vegetable oil
2 large eggs, room temperature
1 teaspoon vanilla extract
1/2 cup (90 grams) mini chocolate chips
8 ounces (225 grams) cream cheese, softened
1/4 cup (50 grams) granulated sugar
1 large egg yolk
1/2 teaspoon vanilla extract
Instructions
Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
In a large bowl, sift together the all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, and salt. Stir in the granulated sugar.
In a separate medium bowl, whisk together the buttermilk, vegetable oil, eggs, and vanilla extract until smooth.
Pour the wet ingredients into the dry ingredients and gently fold together until just combined. Do not overmix. Fold in the mini chocolate chips.
In a small bowl, beat the softened cream cheese, granulated sugar, egg yolk, and vanilla extract until smooth and creamy.
Fill each muffin cup about one-third full with the chocolate batter.
Add about 1 tablespoon of the cream cheese mixture on top of the batter in each cup.
Cover the cream cheese layer with the remaining chocolate batter, filling each cup nearly to the top.
Using a toothpick or skewer, gently swirl the batter and cream cheese filling together to create a marbled effect.
Bake for 18 to 20 minutes, or until a toothpick inserted into the chocolate muffin part (not the cream cheese center) comes out clean.
Remove the muffins from the oven and let them cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.