High altitude chocolate cheesecake muffins, made with black cocoa powder and a swirl of tangy cream cheese. These cream cheese swirl chocolate muffins are so soft, moist and fluffy, not too sweet, and delicious warm from the oven.
You might also love these maple blueberry bran muffins, pumpkin pecan muffins, and spiced pear crumble muffins.
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Why You’ll Love This Recipe
Easy to Make. These chocolate cheesecake swirl muffins come together quickly, with standard pantry ingredients and no mixer needed.
Soft and Moist for Days. Even days after baking, these muffins are still so soft, especially if they’re rewarmed in the microwave for a just baked texture.
High Altitude Tested. I develop all the recipes on my site for Denver’s altitude of 5,280 feet. If you’re at a lower or higher elevation, please see my FAQs for guidance on adjusting recipes for your altitude.
See the recipe card at the end of the post for the full ingredients list and instructions.
Ingredients
- Flour. You’ll need plain all-purpose flour for structure and strength.
- Sugar. Granulated sugar adds moisture and sweetness to balance the bitterness of the cocoa powder.
- Cocoa Powder. I made my chocolate cheesecake muffins with a combination of Dutch processed cocoa powder and black cocoa powder for a rich, chocolatey flavor and dark color.
- Baking Powder. Leavening agent, so the muffins rise as they bake.
- Salt. Balances the sweetness and enhances flavors.
- Vegetable Oil + Sour Cream + Milk. Adds moisture and flavor.
- Eggs. Adds moisture and also gives the muffins strength, so they don’t crumble apart.
- Vanilla Extract. Flavor.
- Cream Cheese. Use a block style cream cheese to make these chocolate muffins with cream cheese swirl.
Instructions
Getting Ready
- Preheat the oven to 375 F, and position a rack in the center of the oven.
- Line a standard-sized muffin pan with 12 paper liners, and lightly spray the paper liners and the top of the pan with non-stick baking spray, so the muffin tops don’t stick to the pan.
Muffin Batter
- In a bowl, sift together the flour, sugar, cocoa powders, baking powder and salt.
- In a separate bowl, whisk together the oil, sour cream, milk, eggs and vanilla. Add the wet ingredients to the dry, and use a spatula to stir the batter together just until moistened.
- Divide the batter between the muffin cups, filling them full.
Cream Cheese Swirl
- In a bowl, whisk together the cream cheese, sugar, egg yolk and vanilla, until smooth. If it’s easier for you, you can also use an electric mixer.
- Dollop the cream cheese mixture on top of the chocolate muffin batter, and swirl it in with a toothpick.
Bake
- Bake the muffins for about 25-28 minutes, until the tops spring back when gently touched, and a toothpick or cake tester comes out clean.
- Cool in the pan for 2 minutes, then transfer to a cooling rack to cool for about 10 more minutes. Enjoy the muffins warm.
Be sure to read all of my BAKING FAQs where I discuss ingredients, substitutions and common baking questions, so that you can be successful in your own baking!
Frequently Asked Questions
Leftover muffins should be stored in an airtight container for up to 3 days. While they are best the day they’re made, they’re still delicious leftover, and should be rewarmed for 10-15 seconds in the microwave, or for several minutes in a toaster oven.
The black cocoa powder adds a richer chocolate flavor and deep, dark color, but you can also replace it with the same amount of Dutch processed cocoa powder.
I only bake with Dutch processed cocoa powder, and have not tested this recipe with natural cocoa powder. The muffins may not rise the same way with a different type of cocoa powder.
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High Altitude Chocolate Cheesecake Muffins
All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet. See FAQs for adjusting to higher or lower elevations.
Equipment
- Muffin Pan
Ingredients
Chocolate Muffins
- 2 cups all-purpose flour, spooned and leveled
- ¾ cup granulated sugar
- ¼ cup unsweetened, Dutch-processed cocoa powder
- ¼ cup black cocoa powder
- 2 ½ tsp baking powder
- ¼ tsp coarse Kosher salt (if using table salt, use half the amount)
- ¾ cup vegetable oil
- ¾ cup full-fat sour cream
- ½ cup whole milk
- 2 large eggs
- 2 tsp vanilla extract
Cream Cheese
- 6 oz block cream cheese, softened to room temperature
- 2 tbsp granulated sugar
- 1 large egg yolk
- 1 tsp vanilla extract
Instructions
Getting Ready
- Preheat the oven to 375 F, and position a rack in the center of the oven.
- Line a standard-sized muffin pan with 12 paper liners, and lightly spray the paper liners and the top of the pan with non-stick baking spray, so the muffin tops don't stick to the pan.
Muffin Batter
- In a bowl, sift together the flour, sugar, cocoa powders, baking powder and salt.
- In a separate bowl, whisk together the oil, sour cream, milk, eggs and vanilla. Add the wet ingredients to the dry, and use a spatula to stir the batter together just until moistened.
- Divide the batter between the muffin cups, filling them full.
Cream Cheese Swirl
- In a bowl, whisk together the cream cheese, sugar, egg yolk and vanilla, until smooth. If it's easier for you, you can also use an electric mixer.
- Dollop the cream cheese mixture on top of the chocolate muffin batter, and swirl it in with a toothpick.
- Baker's Note: I prefer more chocolate muffin with less cheesecake, so I think the ratio is perfect. But if you want to double the cheesecake, you certainly can. Since the muffin cups are already very full, you'd likely need to divide the muffin batter between 14-16 cups (instead of 12) to accommodate the extra cheesecake.
Bake
- Bake the muffins for about 25-28 minutes, until the tops spring back when gently touched, and a toothpick or cake tester comes out clean.
- Cool in the pan for 2 minutes, then transfer to a cooling rack to cool for about 10 more minutes. Enjoy the muffins warm.
These came out great. Family thought they would only be made better by more cheesecake mixture! Great base chocolate muffin recipe. Thank you.
So glad your family liked them! Personally, I like more of the chocolate muffin and less cheesecake, so I think the ratio is just right. You could always double the cheesecake, but you’d need to make more muffins, with less of the muffin batter in the cups to accommodate more cheesecake, since the cups are already very full.
I’m so excited to make these, do you think I could use avocado oil instead of vegetable?
I’m sure that would work, but I’m not sure how it will affect the taste.