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.
Servings 18 muffins
Ingredients
- 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
Instructions
- 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.