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Cheesecake Chocolate Chip Muffins

Indulge in creamy cheesecake and rich chocolate chips combined into delightful muffins. Perfect for any occasion!
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 muffins
Course: Breakfast, Dessert
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
Wet Ingredients
  • 1/2 cup sugar
  • 1/2 cup cream cheese, softened Ensure it's softened for better mixing.
  • 1/4 cup unsalted butter, softened Ensure it's softened for better mixing.
  • 1 large egg
  • 1/2 teaspoon vanilla extract
Add-ins
  • 1/2 cup chocolate chips

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a muffin tin or line it with muffin liners.
  2. In a bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  3. In a separate bowl, combine the softened cream cheese and unsalted butter, and beat them until smooth and creamy. Gradually add the sugar and continue beating until fluffy.
  4. Add the egg and vanilla extract to the cream cheese mixture, mixing until well combined.
  5. Slowly add the dry mixture to the wet mixture, stirring just until combined. Do not overmix!
  6. Gently fold in the chocolate chips until evenly distributed.
Baking
  1. Spoon the batter into the prepared muffin tin, filling each cup about two-thirds full.
  2. Bake for 20-25 minutes or until the tops are golden and a toothpick inserted into the center comes out clean.
  3. Let the muffins cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.

Notes

Store cooled muffins in an airtight container at room temperature for up to three days or refrigerate for up to a week. For longer storage, freeze in a freezer-safe bag for up to three months. Reheat in the microwave for 10-15 seconds or in a preheated oven at 350°F for 5-10 minutes.