Perfect for chocolate and cheesecake lovers like me ;-).
Double Chocolate Cheesecake Muffins
Ingredients
For the chocolate batter
- 250 g all-purpose flour
- 200 g brown sugar
- 30 g cocoa powder, unsweetened
- 0.5 tsp baking powder
- 0.5 tsp baking soda
- 125 g water, lukewarm
- 125 g milk
- 80 g canola oil
- 1 tsp white wine vinegar
- 1 egg
- 0.5 vanilla bean
For the cheesecake cream
- 250 g full-fat cream cheese
- 60 g sugar
- 1 egg yolk
- 0.5 vanilla bean
Nutrition per muffin, approx.: 312 kcal5 g protein38 g carbs16 g fat2 g fiber
Estimates, calculated from the ingredients.
Instructions
- Preheat the oven to 180 °C (350 °F), conventional oven (top and bottom heat).
- Either butter a standard muffin pan and dust it with flour or line the cups with paper liners.
- In a large mixing bowl, gently combine the 250 g all-purpose flour, 200 g brown sugar, 30 g cocoa powder, 0.5 tsp baking powder and 0.5 tsp baking soda with a spoon.
- Then add 125 g water, 125 g milk, 80 g canola oil, 1 tsp white wine vinegar, 1 egg and the seeds of 0.5 vanilla bean.
- Quickly mix with a stand mixer or a whisk until all the ingredients are combined.
- In a second bowl, combine 250 g full-fat cream cheese, 60 g sugar, 1 egg yolk and the seeds of 0.5 vanilla bean and beat until creamy, either with the stand mixer or the whisk.
- Using two tablespoons, divide the chocolate batter among the 12 muffin cups (approx. 2.5 tbsp each).
- Using two teaspoons, place the cheesecake cream in the center of the chocolate batter and gently press it in a little.
- Bake the muffins in the oven for 25 – 30 min and then let them cool completely.
Tips
- The liquids such as milk, water and oil are given in grams in this recipe. Since you’re already weighing the other ingredients, it’s simply more practical. But if you measure with a measuring cup, please be careful: oil is lighter than water. So you’ll need about 90 ml of oil.
- Why does vinegar go into the muffins? Well, it’s an old trick from our grandparents’ generation. The vinegar makes the batter light and fluffy. But don’t worry, the sour vinegar taste disappears during baking.
- Muffins always leave room for variations. You could, for example, refine the chocolate batter with a little speculoos spice or bake in some chocolate chunks. You could add a little tonka bean to the cheesecake cream or put a dollop of raspberry or cherry jam underneath.
- Storage: Keep the muffins in the fridge for 2–3 days or freeze them individually for up to 3 months.
Find more kitchen tips from A to Z in our Kitchen A–Z.
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Frequently Asked Questions about Double Chocolate Cheesecake Muffins
Why is there vinegar in the muffin batter?
It’s an old trick: the vinegar makes the batter light and fluffy. The sour taste disappears during baking. Learn more about vinegar in batter.
Can I measure the liquids with a measuring cup?
Yes, but oil is lighter than water. So instead of 80 g oil, you’ll need about 90 ml (about 6 tbsp).
What variations can I try?
Add speculoos spice or chocolate chunks to the chocolate batter. A little tonka bean works in the cheesecake cream. Or tuck a dollop of raspberry or cherry jam underneath.
How do I best store double chocolate cheesecake muffins?
Because of the cream cheese filling, keep the muffins in a sealed container in the fridge. They keep for 2–3 days there. Take them out about 15 minutes before eating for the best flavor.
Can I freeze double chocolate cheesecake muffins?
Yes, the muffins freeze well. Wrap them individually or freeze them in a freezer container. They keep for about 3 months. Thaw them overnight in the fridge.
