Remember these Peanut Butter Chocolate Chip Muffins? It occurred to me that I had not yet turned that recipe into Peanut Butter Chocolate Chip Cheesecake Muffins. So I quickly remedied this over-sight and am so happy to present you with these delights!
Now, before we proceed, I will share that in case you need (and I do mean need) other variations of these fun Cheesecake Muffins, I’ll make it easy for you:
- Easy Chocolate Cheesecake Muffins
- Easy Banana Cheesecake Muffins
- Easy Pumpkin Cheesecake Muffins
- Easy Chocolate Chip Cheesecake Muffins
There’s something so fun and obviously delicious about topping your muffin with cheesecake. Eat them however you like, but I always follow these very important steps when eating any variety of Cheesecake Muffin:
- Gently, though eagerly, pull off the top part of the muffin and set it on the plate.
- Giggle quietly in anticipation.
- Eat the bottom portion of the muffin, enjoying every nibble but secretly looking forward to eating the cheesecake portion that is being saved for last.
- Start in on the top part of the muffin, smiling like a kid because every bite is filled with muffin, chocolate, and cheesecake, all at the same time, which is almost better than Christmas!!
- Sip coffee slowly throughout the entire process, because obviously.
Peanut Butter Chocolate Chip Cheesecake Muffins
- 2 cups Muffin Mix** or...
- 1½ cups whole grain flour
- ⅓ cup brown sugar or sucanat
- ½ teaspoon baking power
- ½ teaspoon sea salt
- 1 egg
- ½ cup milk
- ½ cup sour cream
- ¼ cup melted butter
- ½ cup natural peanut butter
- ¼ cup mini chocolate chips
- Cheesecake topping:
- 8 ounces softened cream cheese
- 1 egg
- 2 Tablespoons real maple syrup
- ½ teaspoon vanilla extract
- ¼ cup mini chocolate chips
- Scoop Muffin Mix or measure dry ingredients together in a bowl.
- Add egg, sour cream, milk, peanut butter, and melted butter, stirring until ingredients are combined.
- Fold in ¼ cup chocolate chips.
- Scoop batter into 12-15 prepared muffin tins.
- Prepare cheesecake topping by blending (in a blender or with a hand mixer) cream cheese, egg, maple syrup, and vanilla until smooth.
- Spoon 2-3 Tablespoons of cheesecake topping over each unbaked muffin.
- Sprinkle chocolate chips over the top of each.
- Bake in a 400 degree oven for 18-22 minutes or until muffins are golden brown.
I like to make my own peanut butter to use in recipes like this! Here are my two favorite methods:
- Peanut Butter (just peanuts!)
- Peanut Butter (super creamy – like Skippy or Jif)
**You really must get our Simple Mixes to Save the Day eBook so you can save time and energy by using the Muffin Mix for this recipe instead!! I LOVE having these mixes on hand!!!
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What other variations of Cheesecake Muffins am I missing? I’ve already got a variety of Blueberry Muffins in the works…
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