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Recipes > Chocolate Cheese Mini Muffins

Chocolate Cheese Mini Muffins

These Chocolate Cheese Mini Muffins are the perfect combination of rich, chocolatey goodness and a creamy, slightly tangy cheese filling. These bite-sized treats are soft, moist, and indulgent, making them an excellent choice for breakfast, tea-time snacks, or a delightful dessert. The contrast between the deep cocoa flavor and the smooth, slightly sweet cheese center creates a unique and irresistible taste experience. Perfect for parties, lunchboxes, or just as a sweet treat with your coffee, these muffins are easy to make and even easier to enjoy!

Prep

15 mins

Bake

8 - 12 mins

Total

35 mins

Yield

24 mini muffins

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Ingredients

  • All-purpose flour — 3/4 cup
  • Cocoa powder — 2 tablespoons
  • Baking powder — 1-1/2 teaspoons
  • Salt — 1/4 teaspoon
  • Cream cheese — 1/2 package (4 ounces)
  • Butter — 2 tablespoons
  • Granulated sugar — 1/4 cup
  • Egg — 1
  • Sour cream — 2 tablespoons
  • Pure Vanilla Extract — 1/4 teaspoon
  • Mini chocolate chips — 1/4 cup
  • Confectioners’ sugar (for glaze) — 1/2 cup

Featured Products

PLAIN FLOUR UNBLEACHED 1KG (#1242)

PLAIN FLOUR UNBLEACHED 1KG (#1242)

$2.80

COCOA POWDER 200G (#66036)

COCOA POWDER 200G (#66036)

$8.00

BAKING POWDER 500G (#62606)

BAKING POWDER 500G (#62606)

$3.60

COARSE SALT 100G (#66401)

COARSE SALT 100G (#66401)

$3.60

Instructions

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  1. Preheat oven to 350º. Spray pan cavities with vegetable pan spray.
  2. In small bowl, combine flour, baking powder, and salt. In large bowl, beat cream cheese with electric mixer until smooth and creamy, about 3 minutes. Add butter to cream cheese and beat until creamy. Beat in sugar, egg, sour cream and vanilla. Add flour mixture into cream cheese mixture, stirring just until moistened. Gently stir in mini chocolate chips. Spoon the batter into prepared pan, filling each muffin cup 2/3 full.
  3. Bake 8-12 minutes, or until top of muffin springs back when touched. Remove from oven and cool 5 minutes. Gently loosen the sides with a spatula and transfer to cooling grid. Cool completely before glazing.
  4. For Glaze: In small saucepan, stir together sour cream and confectioner’s sugar. Stir over medium heat until the sugar is completely dissolved. Remove from heat and stir in vanilla extract. Use immediately to glaze chocolate muffins.

Education

Baking School

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PLAIN FLOUR UNBLEACHED 1KG (#1242)

2.80

FINE SUGAR 1KG (#1416)

2.40

DARK CHOCOLATE DROPLETS (8500 COUNTS) 1KG (#54415)

12.60

BAKING POWDER 500G (#62606)

3.60

COCOA POWDER 200G (#66036)

8.00

COARSE SALT 100G (#66401)

3.60

CREAM CHEESE 1KG (#67059)

16.00

VANILLA EXTRACT 2 FOLD 33ML (#67819)

8.40

REDMAN Butter Salted 250g (#68327)

6.00

SOUR CREAM 24% 1L (#110180)

11.50

COARSE GRAIN SUGAR 1KG (#110292)

2.20

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