Soft Cheesecake Center Chocolate Chip Muffins
Equipment
- 1 12-cup muffin pan
- 12 paper cupcake liners
- 2 medium mixing bowl
- 1 Small mixing bowl
- 1 Whisk
- 1 Rubber spatula
- 1 hand mixer or stand mixer
- 1 cookie scoop or 2 spoons
- 1 Cooling rack
- 1 measuring cup set
- 1 measuring spoon set
Ingredients
- 8 ounce cream cheese softened
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 large egg room temperature
- 1 cup semisweet chocolate chips divided
- 1 3/4 cup all-purpose flour
- 2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine salt
- 1/2 cup unsalted butter melted and cooled
- 3/4 cup granulated sugar
- 2 large eggs room temperature
- 3/4 cup whole milk room temperature
- 1/3 cup sour cream room temperature
- 2 teaspoon vanilla extract
Instructions
- Preheat the oven to 400°F (200°C) and line a 12-cup muffin pan with paper liners.
- In a small bowl beat cream cheese, 1/4 cup sugar, 1 teaspoon vanilla, and 1 egg until smooth and set aside as the cheesecake filling.
- In a medium bowl whisk flour, baking powder, baking soda, and salt.
- In another bowl whisk melted butter and 3/4 cup sugar until combined, then whisk in 2 eggs one at a time.
- Whisk in milk, sour cream, and 2 teaspoons vanilla to the wet mixture until smooth.
- Add the dry ingredients to the wet and fold gently with a spatula until just combined with a few small lumps remaining.
- Fold in 3/4 cup chocolate chips, reserving the remaining 1/4 cup for topping.
- Fill each muffin cup one-third full with batter.
- Spoon about 1 tablespoon of cheesecake filling into the center of each cup.
- Cover the filling with more muffin batter until cups are about 3/4 full.
- Sprinkle the tops with the remaining chocolate chips.
- Bake for 5 minutes at 400°F then reduce the oven to 350°F (175°C) and bake 11–13 minutes more until a toothpick inserted into the muffin (avoiding the center filling) comes out clean or with a few moist crumbs.
- Cool in the pan for 5 minutes, then transfer muffins to a cooling rack to rest for 10 minutes before serving.
Notes
For the creamiest centers, ensure all dairy ingredients are at room temperature so they blend smoothly and bake evenly. The initial high-heat burst helps create a tall muffin dome; don’t skip lowering the temperature to finish baking gently. Avoid overmixing the batter to keep the crumb tender—stop folding as soon as the flour disappears. If your cream cheese is very soft, the filling will sink slightly, which is normal and delicious. Muffins keep well covered in the refrigerator for up to 4 days; warm briefly in the microwave to refresh. You can freeze cooled muffins for up to 2 months and thaw overnight in the fridge. Consider adding a pinch of cinnamon to the batter or using mini chips for more even chocolate distribution.
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