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

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.
Course Breakfast
Cuisine American
Keyword chocolate cream cheese muffins
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 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.