My chocolate peanut butter cheesecake muffins are the perfect excuse to have dessert for breakfast. These rich and decadent muffins combine a moist, springy chocolate cake with a creamy, luscious cheesecake filling. The addition of mini dark chocolate chips add a touch of bitterness and texture that make these muffins a must make!
I firmly believe that there is no superior flavor combination than that of chocolate and peanut butter. I put them together whenever possible so be sure that there will be many more chocolate peanut butter recipes to come on here and my YouTube channel – which you can find here.
I made these muffins with mini dark chocolate chips but any chocolate chips will work. In fact, white chocolate would be quite good in them as well. But peanut butter chips would definitely take these to a whole other level – I will be doing that next time I make them. You could use cake flour for these if you like but that is not necessary.
This recipe is not overly sweet so you could add some frosting if you like although these are not as light as a cupcake. I could also see the tops of these being dipped in a chocolate or peanut butter ganache – another note to self for next time I make them!
Any way you make them you are definitely going to love these muffins!
Chocolate Peanut Butter Cheesecake Muffins
Equipment
- Muffin tin any size works
- 2 mixing bowls
- Hand mixer or stand mixer or both
- Cookie or ice cream scoops optional
- Paper muffin liners
Ingredients
For the chocolate muffin batter
- 1/2 cup unsweetened cocoa powder
- 2 cups all purpose flour
- 1 tsp baking soda
- 2 tsp baking powder
- 1/2 tsp kosher salt
- 1 stick unsalted butter 1/2 cup at room temperature
- 2/3 cup brown sugar lightly packed
- 1 large egg room temperature
- 1/2 cup greek yogury
- 2/3 cup buttermilk
- 2 tsp vanilla extract
- 1 cup dark mini chocolate chips or your favorite
For the cheesecake filling
- 5 oz cream cheese room temperature
- 3 oz creamy peanut butter or other nut butter
- 1/2 cup granulated sugar
- 1 large egg room temperature
Instructions
- Preheat the oven to 400 F
For the muffin batter
- Combine the cocoa powder, all purpose flour, baking powder, and soda in a mesh strainer set over a bowl and sift together the add the salt and set aside.
- In another bowl combine the softened butter and brown sugar. Beat with a hand mixer or with the paddle attachment in a stand mixer until light and well combined.
- Scrape down the bowl then add the egg and beat until combined.
- Scrape the bowl again then add the yogurt and vanilla and beat until combined.
- Scrape down the bowl then add the dry ingredient mixture alternating with the buttermilk in batches. Once the last of the flour is added beat until just combined.
- Scrape the bowl and stir with a rubber spatula to make sure there are no pockets of dry mix and fold in the chocolate chips. Set aside.
For the cheesecake filling
- Combine the cream cheese and peanut butter in a bowl and beat together until creamy.
- Add in the sugar and beat until well combined scraping the bowl as needed.
- Add in the egg and beat until everything comes together. Optionally, you can add 1 tbsp of flour and beat that in.
- Place liners in your muffin tin. Add some of the muffin batter – about 1/3 of the muffin cup – spread it a little and make a well in the center.
- Place some of the cheesecake filling in the center and top with more of the muffin batter.
- Bake at 400 F for 16-22 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Cool in the pan for 5 minutes and then move to a rack to cool completely and ENJOY!
