Chocolate Cream Cheese Muffins

Chocolate cream cheese muffins stacked in a pile in the forefront of the photo another in the background that is the focus.

Rich chocolate muffins with smooth cream cheese filling swirled throughout. Chocolate Cream Cheese Muffins make a delicious addition to your breakfast or brunch table.

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These muffins may look impressive but they are surprisingly easy to make. The batter mixes up quickly with common pantry ingredients and the cream cheese layer is even easier.

Make a batch for an easy breakfast or to look good at your next family brunch.

Chocolate cream cheese muffins cut in half showing interior texture.

Ingredients for Chocolate Cream Cheese Muffins

  • All-purpose flour
  • Cocoa powder: I like to use dutch process cocoa powder. It produces a dark color and richer chocolate flavor.
  • Baking powder
  • Kosher salt
  • Eggs
  • Granulated sugar
  • Vegetable oil
  • Buttermilk
  • Sour cream: I pretty much don’t make muffins or cakes without sour cream these days. It makes the finished product so moist.
  • Vanilla extract
  • Cream cheese: You’ll need 8 ounces of softened cream cheese.
Photo shot down on to 3 chocolate cream cheese muffins.

Room Temperature Ingredients

When baking, it’s important for your ingredients to be at room temperature. This doesn’t just mean butter in baking recipes.

The eggs, buttermilk, sour cream and cream cheese should all be at room temperature. But why?

Room temperature ensures all the ingredients incorporate well and fully to the recipe. Cold ingredients may not cream into the batter as well and will affect the texture of the finished product.

Small cooling rack topped with chocolate cream cheese muffins and a small bowl of chocolate chips.

Whip Together the Cream Cheese Filling

The cream cheese filling is super easy to mix up. Make sure you start with room temperature cream cheese. If it’s too cold it won’t mix properly and you’ll end up with a chunky filling.

Add cream cheese, a large egg (also at room temperature), granulated sugar and vanilla extract in a bowl. You can use a spatula to stir together or a hand mixer.

Two chocolate cream cheese muffins on a small cooling rack.

Make the Muffin Batter

Mix all your dry ingredients into a large bowl. In another bowl, whisk together the liquid ingredients.

Pour the liquid ingredients into the dry and fold together until the batter just comes together. Make sure not to overmix as it will yield tough muffins.

Close up of chocolate muffin.

Swirl the Chocolate Cream Cheese Muffins

Start by lining your muffin pan with liners. Add a scoop of muffin batter to the bottom of each liners. I like using a cookie scoop to ensure the muffins are even.

Top each with 2 tablespoons of the cream cheese mixture then top with another scoop of muffin batter.

Lastly, add another tablespoon of cream cheese mixture to the top then use a toothpick to swirl around the two batters.

Bake until spongy and perfect.

Chocolate cream cheese muffin cut in half to show interior texture.

Frequently Asked Questions

How do I store these muffins? Even though these muffins have cream cheese, you don’t need to refrigerate them. Simply place in an airtight container and keep at room temperature.

How long will they last? When properly stored, these muffins will last about 4 to 5 days.

What do I serve with these muffins? Because they are so rich and chocolatey, these muffins go really well with fresh fruit. I especially love them with berries.

More Muffin Recipes

Chocolate cream cheese muffins stacked in a pile in the forefront of the photo another in the background that is the focus.
5 from 1 vote

Chocolate Cream Cheese Muffins

Rich chocolate muffins with smooth cream cheese filling swirled throughout. Chocolate Cream Cheese Muffins make a delicious addition to your breakfast or brunch table.
Prep Time20 minutes
Active Time15 minutes
Total Time35 minutes
Course: Breakfast
Cuisine: American
Keyword: chocolate cream cheese muffins
Yield: 18 muffins


  • 2 cups all-purpose flour
  • 1/2 cup cocoa powder
  • 2 1/2 teaspoons baking powder
  • 1 teaspoon kosher salt
  • 2 large eggs, room temperature
  • 1 cup granulated sugar
  • 1/2 cup vegetable oil
  • 1 cup buttermilk, room temperature
  • 1/4 cup sour cream, room temperature
  • 1 teaspoon vanilla extract

Cream cheese filling:

  • 8 ounces cream cheese, room temperature
  • 1/2 cup granulated sugar
  • 1 large egg, room temperature
  • 1/2 teaspoon vanilla extract


  • Preheat oven to 425 degrees F. Line a muffin pan with liners and set aside. In a large bowl, whisk together flour, cocoa powder, baking powder and salt.
  • In another bowl, whisk together the eggs and 1 cup granulated sugar. Add vegetable oil, buttermilk, sour cream and vanilla extract. Pour wet ingredients into dry and gently fold until the batter just comes together. Set aside.
  • In another bowl, whisk together the cream cheese filling ingredients until super smooth. You can use a hand or stand mixer for this if you desire.
  • Fill muffin cups a little less than halfway with chocolate batter (I like to use a cookie scoop to help keep them even). Top each with 2 tablespoons cream cheese filling. Top with another scoop of chocolate batter. Finally, top with 1 tablespoon more of cream cheese filling. Take a toothpick and swirl each one.
  • Bake for 14 to 16 minutes, until a toothpick comes out clean. Store in an airtight container at room temperature.

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  1. Is 425 the correct temperature to bake these muffins at?

    1. Yes, that’s the correct temperature.

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