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!
This post is sponsored by Walmart and SheKnows Media.
Cheesecake Chocolate Chip Muffins
I have an amazing chocolate chip muffin recipe for you today that is going to knock your socks off. This easy muffin recipe is filled with a cheesecake filling and topped with mini chocolate chips for an over-the-top delicious chocolate flavor that is guaranteed to start your morning off right.
I’ve always been a fan of chocolate for breakfast. I mean, who isn’t?? It’s a really delicious way to start the day and feels sooo decadent. These muffins also double as cupcakes and can be eaten as dessert, of course.
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!)
Because we’re having chocolate for breakfast I made a few modifications to my go-to muffin recipe to make it a little bit healthier. I used Greek yogurt to add a ton of moisture to these muffins and coconut oil – Great Value Organic Unrefined Virgin Coconut Oil to be exact – to really amp up the health benefits.
I picked up this gem at Walmart and it’s perfect for baking and so many other things too! It’s become a real staple in our kitchen and I love that I can feed my family healthy, organic food without breaking the bank. (Thanks Walmart!)
After spooning or piping in some of the muffing butter, I injected a chocolate chip cheesecake filling right into the center. I topped with a spoonful of muffin batter and a sprinkling of chocolate chips because you can never have too much chocolate, amiright?
Tips for the Best Chocolate Chip Muffin Top!
I bake the muffins for five minutes at 400F and then reduce the temperature down to 350F. This gives the muffins that nice “muffin top”. They only take about 12 to 15 minutes more and they’re ready to go. I honestly cannot resist these muffins warm from the oven. The melty chocolate, the creamy cheesecake – it’s outrageously good.
I picked up everything I needed for this recipe at Walmart. I rely on the incredible value and terrific quality products that I find there each week.
There are so many amazing Great Value Organic products that I have come to rely on in my everyday cooking and baking. Some of my favorites are the coconut flakes, honey, applesauce, chocolate chips, olive oil and, of course, milk. (We go through at least 2 gallons of Great Value Organic Milk each week!) I simply LOVE the fact that I can run to the store and buy a wide assortment of healthy, organic items for my family at such competitive prices. And you guys! The quality is AWESOME. You can really taste the difference!
I sure hope you give these chocolate muffins a try soon! I know you’ll love them as much as we did!
How To Make Cheesecake Chocolate Chip Muffins
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!
- 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
- 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
Line a muffin pan with liners and set aside. Preheat oven to 400F.
In a medium size bowl, beat cream cheese and sugar together until light and fluffy, about 2 to 3 minutes.
Add egg and vanilla extract and continue beating until well combined.
Stir in chocolate chips.
Transfer to a ziploc bag and chill until needed.
In a large bowl, whisk together flour, cocoa powder, baking soda and salt. Set aside.
In a medium bowl, whisk together coconut oil and sugar.
Add the egg, Greek yogurt, milk, coffee and vanilla extract and continue whisking until combined.
Stir wet ingredients into dry ingredients just until combined. Stir in 1/2 a cup of mini chocolate chips.
Transfer muffin batter to a ziploc bag and cut off one corner.
Pipe batter into each liner until about halfway full leaving the center empty if possible. The batter is very thick.
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 muffin.
Top with another tablespoon of muffin batter and sprinkle with mini chocolate chips.
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.
Let cool slightly before serving.
Breakfast done right:
Cookies for breakfast? I say YES. These Cranberry Almond Breakfast Cookies also double as the perfect after school snack.
You guys, these pancakes get RAVE reviews! So light and fluffy and downright DELICIOUS. Try them today!
This easy Triple Berry French Toast Casserole is a great weekend breakfast or brunch! It’s so pretty it’s a favorite for special holidays like Christmas and Mother’s Day as well.
For all breakfast recipes, go HERE.
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Have a great day!
Disclosure: This recipe is sponsored by Walmart and SheKnows Media. Thank you for supporting the brands that make Mom On Timeout possible!