Double Chocolate Cheesecake Muffins New Zealand
Indulge in the ultimate fusion of rich chocolate decadence and creamy cheesecake with these Double Chocolate Cheesecake Muffins, a New Zealand-inspired treat that’s perfect for any occasion. These irresistible muffins feature a moist, cocoa-rich base studded with semi-sweet chocolate chips, hiding a luscious cheesecake filling for a delightful surprise in every bite. With just 20 minutes of prep time and an easy step-by-step method, these crowd-pleasers are as straightforward as they are delicious. Ideal for breakfast, dessert, or a mid-afternoon treat, these muffins are best served warm or at room temperature. Whether you’re baking for a gathering or simply satisfying a personal craving, these double chocolate delights will quickly become a staple in your recipe collection. Perfect keywords: double chocolate muffins, cheesecake filling, New Zealand dessert, easy chocolate dessert recipe, decadent baked goods.
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Recipe Information
Ingredients
- 150 grams all-purpose flour
- 40 grams unsweetened cocoa powder
- 150 grams granulated sugar
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
- 100 grams semi-sweet chocolate chips
- 120 milliliters milk
- 80 milliliters vegetable oil
- 1 teaspoon vanilla extract
- 1 large egg
- 200 grams cream cheese
- 50 grams confectioners' sugar
- 0.5 teaspoon vanilla extract (for filling)
Instructions
Preheat the oven to 190°C (375°F) and line a 12-cup muffin tin with paper liners.
In a large mixing bowl, sift together the flour, cocoa powder, sugar, baking powder, baking soda, and salt. Mix well to combine.
Stir in the chocolate chips, ensuring they are evenly distributed throughout the dry ingredients.
In a separate bowl, whisk together the milk, vegetable oil, vanilla extract, and egg until smooth.
Pour the wet ingredients into the dry ingredients and gently mix until just combined. Do not overmix; some small lumps are fine.
In a medium bowl, beat together the cream cheese, confectioners' sugar, and 0.5 teaspoon of vanilla extract until smooth and creamy. This will be the cheesecake filling.
Spoon a tablespoon of the chocolate muffin batter into each muffin cup, making sure the bottom is covered.
Add a teaspoon of the cheesecake filling to the center of each muffin cup, then top with another tablespoon of the chocolate muffin batter, ensuring the filling is fully covered.
Bake in the preheated oven for 18-20 minutes, or until the muffins are firm to the touch and a toothpick inserted into the chocolate portion comes out clean.
Remove the muffins from the oven and let them cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
Serve warm or at room temperature. Enjoy your rich, decadent Double Chocolate Cheesecake Muffins New Zealand style!
Nutrition Facts
Calories |
3365 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 183.7 g | 236% | |
| Saturated Fat | 74.2 g | 371% | |
| Polyunsaturated Fat | 50.4 g | ||
| Cholesterol | 433 mg | 144% | |
| Sodium | 2457 mg | 107% | |
| Total Carbohydrate | 426.3 g | 155% | |
| Dietary Fiber | 25.1 g | 90% | |
| Total Sugars | 268.8 g | ||
| Protein | 53.2 g | 106% | |
| Vitamin D | 2.7 mcg | 14% | |
| Calcium | 444 mg | 34% | |
| Iron | 16.9 mg | 94% | |
| Potassium | 1306 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
