These muffins combine the richness of chocolate with a creamy cheesecake filling, creating a delightful treat perfect for any occasion.
Preheat your oven to 350°F (175°C) and prepare a muffin tin by lining it with paper liners or greasing it lightly.
Using paper liners makes cleanup easier and ensures the muffins release easily.
In a mixing bowl, beat together the softened cream cheese, egg, granulated sugar, and salt until smooth and creamy. Stir in the chocolate chips.
Ensure the cream cheese is at room temperature to avoid lumps in the mixture.
In another bowl, combine the flour, sugar, cocoa powder, baking soda, and salt. Add the warm water, vegetable oil, vinegar, and vanilla extract, and mix until smooth.
Mix the batter just until combined to avoid overmixing, which can make the muffins dense.
Fill each muffin cup about one-third full with the chocolate batter. Add a generous spoonful of the cream cheese mixture on top.
Use an ice cream scoop for even portions of batter and filling.
Bake in the preheated oven for 20-25 minutes, or until the muffins are set and a toothpick inserted into the chocolate part comes out clean.
Rotate the muffin tin halfway through baking for even cooking.
Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely. Serve and enjoy!
Let the muffins cool completely before storing to prevent condensation and sogginess.
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