Chocolate Peanut Butter Cheesecake Muffins
These rich decadent muffins are the perfect combination of springy chocolate cake and creamy peanut butter cheesecake filling.
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!
Notes
I got 9 muffins with this recipe using a large muffin tin - depending on the size of your pan you may get more.
I used a 3 tbsp scoop for the muffin batter and a 2 tbsp scoop for the cheesecake filling. My tin allowed for one scoop of the muffin batter in the bottom then one scoop of the cheesecake filling and another scoop of muffin batter on top.