Chocolate Cream Cheese Muffins
These Chocolate Cream Cheese Muffins are rich, moist, and filled with a luscious cream cheese center, making them the perfect treat for breakfast or dessert.
Equipment
- Mixing bowl
- Whisk
- Muffin pan lined with paper liners
- Oven
- Piping bag for adding the cream cheese filling
- Cooling rack
Ingredients
- 1.5 cups all-purpose flour sifted
- 0.5 cup unsweetened cocoa powder
- 1 tsp baking soda
- 0.5 tsp salt
- 0.75 cup granulated sugar
- 0.5 cup vegetable oil
- 1 tsp vanilla extract
- 1 cup buttermilk room temperature
- 1 large egg room temperature
- 8 oz cream cheese softened
- 0.25 cup powdered sugar
Instructions
- Preheat oven to 350°F (175°C) and line a muffin pan with paper liners.
- In a mixing bowl, whisk together flour, cocoa powder, baking soda, salt, and granulated sugar.
- In a separate bowl, whisk together vegetable oil, vanilla extract, buttermilk, and egg until well combined.
- Gradually add the wet ingredients to the dry ingredients, stirring until just combined.
- In a small bowl, mix softened cream cheese and powdered sugar until smooth. Transfer to a piping bag.
- Spoon chocolate batter into each muffin cup, filling halfway. Pipe a small amount of cream cheese filling into the center, then top with more batter until 3/4 full.
- Bake for 20-22 minutes, or until a toothpick inserted near the edge comes out clean (avoid the cream cheese center).
- Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Optional Equipment: A hand mixer can be used to make the cream cheese filling extra smooth.
- Customization: Sprinkle chocolate chips or cocoa powder on top for extra richness.
- Storage: Store in an airtight container in the refrigerator for up to 5 days.
- Serving Tip: Best enjoyed at room temperature or slightly warmed.