basics, Cheesecake, easy recipes, muffins

Chocolate Cheesecake Muffins

Hello everyone!

It’s finally there, and even though I know you haven’t been waiting for this moment, believe me, I have! Soooo many batches of chocolate cheesecake Muffins before I’ve finally found one that I am happy with! And I’m here to share the love, so lets get baking…


Muffin Mixture:
100g Caster Sugar
190g Plain Flour
30g Cocoa Powder
1 1/2 tsp Baking Powder
1/2 tsp Bicarb of Soda
1/4 tsp Salt
35 ml Vegetable Oil
200ml Buttermilk
2 Eggs
1 tsp Vanilla Extract
80g Dark Choc (I’m using 72% cocoa solids)
70g Dark Choc Chips (same here)

Cheesecake Mixture:
250g Quark or Cream Cheese
60g Caster Sugar
2 tbsp Cornflour
1 Egg
1 tsp Vanilla Extract

Preheat your oven to 180 degree C. Line a muffin tray with 12 muffin cases (make sure to use muffin cases, as cupcake cases are smaller and the mixture won’t fit in).
Melt the 80 grams of dark chocolate over a bain marie (heatproof bowl over a pot of simmering water) or in the microwave in 30 second intervals, stirring in between each one) and set it aside to cool down a bit.
For our muffin mix we need to combine all of our dry ingredient, so flour, cocoa powder, sugar, baking powder, soda and salt and dark chocolate chips. Do the same with the wet ingredients. Whisk together buttermilk, oil, eggs, vanilla extract and the melted chocolate. Make sure the chocolate has cooled down a little bit, otherwise it might cook your eggs. Then combine the dry and wet ingredients and mix until everything is fully incorporated and you have a nice, thick, chocolatey mixture.

For the cheesecake filling, combine quark, sugar, cornflour, egg and vanilla extract with a whisk until it’s a smooth mixture.

Using a large spoon grab a good amount of muffin mixture and use a small spoon to scoop it into the muffin liners. Divide the mixture evenly between the 12 cases. Then, with the back of a small spoon, form a hole in the middle of each of the unbaked muffins. This is where we’ll put the cheesecake mixture. Spoon 1 1/2- 2 1/2 teaspoons of the cheesecake filling into each hole, making sure that it doesn’t spill out too much, otherwise it will just spread to the side rather than stay in the middle when baking them.

Bake the muffins for 17-19 minutes, keeping a close eye on them, as they overbake very easily. So give them a poke with your finger towards the end of the baking time and check if the top (the muffin bit, not the cheesecake bit) is nice and springy already.

Let them cool a bit before tucking in, they’re very nice when they’re still a bit warm!



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