- Dish type
- Mini cakes
- Chocolate muffins
- Chocolate chip muffins
Only one word for these muffins: DELICIOUS!
102 people made this
- 1 (200g) tub cream cheese, softened
- 55g butter, softened
- 1 egg, room temperature
- 125ml single cream
- 1/2 teaspoon vanilla extract
- 250g plain flour
- 100g caster sugar
- 3 teaspoons baking powder
- 1/2 teaspoon salt
- 50g chocolate chips
MethodPrep:10min ›Cook:20min ›Ready in:30min
- Preheat oven to 200 C / Gas mark 6. Lightly grease 12 muffin cups or use paper cases.
- Beat cream cheese and butter together until fluffy. Beat in egg, cream and vanilla. Combine the flour, sugar, baking powder and salt. Stir flour mixture into cream cheese mixture until flour is moistened. Fold in chocolate chips. Spoon batter into prepared muffin cups filling them 3/4 full.
- Bake in preheated oven until tops are golden, about 20 minutes.
Reviews & ratingsAverage global rating:(108)
Reviews in English (92)
Just made these with my stepdaughter and they're going down a treat. Really light and fluffy!-01 Dec 2012
Delicious muffins and very quick recipe!-15 May 2010
I hesitate to give this recipe even one star. I followed this recipe exactly. Been making muffins since 1968 and have never had anything come out so awful. They not only looked unappetizing, but after cooling down, they were hard as a rock! Went directly into garbage can. What a waste of good ingredients!-29 Mar 2005
Keto Chocolate Cream Cheese Muffins
Rich, decadent keto chocolate cream cheese muffins it&rsquos what you have come to expect from your favorite keto pound cake except with chocolate as the star and baked into muffins.
Perfectly converted into rich, moist, and portion-controlled muffins! These low-carb chocolate cream cheese muffins make a great breakfast, after-school snack, or just whenever you feel like some chocolate!
They are sure to satisfy your craving for dark chocolate and keep you full while doing a ketogenic diet. And because my favorite ingredient in keto baking is cream cheese, the texture is moist and dense.
This recipe for low-carb chocolate muffins was inspired by the many requests we get for more and more keto cream cheese recipes . Honestly, I can&rsquot blame you all for searching for this one! Chocolate and cream cheese are really the keto match made in Heaven.
Do check out our Keto Pound Cakes and Keto Cakes collection for more delicious keto-friendly treats. Oh and our keto Hershey&rsquos chocolate recipes too for more chocolate keto bliss!
What is a Muffin?
This might sound like a silly question, but I make loads of cupcakes and cakes. What ratio of ingredients makes this a muffin?
Muffins fall into the quick bread category because they don&rsquot use yeast to rise. They bake up thanks to leavening agents like baking soda or baking powder.
Traditionally they&rsquore also baked in a muffin pan! Some recipes bake them in liners, others have you grease the pan and bake them right in each little muffin cup.
I prefer making them in muffin liners, because it makes for an easier clean up. But if you don&rsquot have liners on hand, you can grease your muffin tin and bake these muffins right in the pan.
The traditional ratio for a quick bread or muffin recipe is 2 parts flour, 2 parts liquid, 1 part egg, 1 part butter.
This recipe is similar to that, but uses a few extra ingredients to give these muffins a tender, fluffy and light texture.
Black Bottom Cupcakes
When I shared this recipe recently on Instagram, lots of people piped in saying they loved them, but knew them as black bottom cupcakes. I looked up a recipe, and they do look very similar. There are a few differences, including the generous amount of chocolate chips I use in my recipe. That is why we call them chocolate chip cream cheese cupcakes. But if you like black bottom cupcakes, you will love this recipe.
There are two parts to this recipe: the cream cheese filling and the cake batter. You start by scooping the chocolate cupcake batter into the liners first. Then you add a dollop of the cream cheese filling on top. Make sure to be generous with chocolate chip cream cheese mixture!
Then bake them in the oven like for about 15 – 18 minutes. No frosting required for these easy and delicious chocolate cream cheese cupcake.
Chocolate Chip Cream Cheese Scones
Didn’t I tell y’all I’m on a scone kick? This is what happens when your girl buys too much buttermilk! I turn to insane amounts of scones. Whatever, these are.
Didn’t I tell y’all I’m on a scone kick? This is what happens when your girl buys too much buttermilk! I turn to insane amounts of scones. Whatever, these are great and we’re all going to be better because this recipe exists because I can’t even begin to explain how happy I am with how these Chocolate Chip Cream Cheese Scones turned out.
The cream cheese makes the scones soooo moist while only adding the slightest bit of tanginess to the flavor. The chopped chocolate makes sure you’re getting as much chocolate as possible with every bite.
I usually love to eat scones with clotted cream and jam (if you’ve never tried it you need to right now), but these guys are so moist I almost don’t even want to suggest you eat them with jam. Either way, you’re not going to be disappointed.
Disclosure: This post may contain affiliate links, meaning, at no extra cost to you, I may earn a commission if you click a link and buy something.
For in-depth “whys” and “howtos”, skip to the end of this post!
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Small Batch Chocolate Muffins FAQ
Nope! If you don't want to, then you can just use regular muffin liners, or if you trust your pan, just spray it or butter it!
You do you here - I prefer chopped chocolate because it melts nicely (chocolate chips have stuff in them to stop them melting), but if it's what you have, it will work great!
I used this Williams Sonoma 6 cavity muffin pan (I just shot it in the vintage one I have and transferred to the other pan for baking). USA pan also makes a 6 cavity pan which looks great, or see the recipe notes for using a regular pan!
Yes. That's exactly what it is.
Cream Cheese Brownie Muffins
If you have yet to try the combination of chocolate and cream cheese then trust me, you are missing out on something real good. Especially if it we’re talking about cheesecake + brownies.
I’ve always been so addicted to my cream cheese brownies that every time I was left with leftover cream cheese, that’s the first thing I’d make. Recently I started making them in muffin form and it’s even better, probably because all muffins are baked evenly meaning they are all perfectly fudgy in the center.
These pretty looking muffins not only have an amazing combination of flavors but also textures—fudgy and creamy, cakey and tender—all in every single heavenly bite.
There are 2 batters to make, but both of them are simple and quick to prepare. The cheesecake batter literally takes two minutes to mix.
Use muffin liners
I always do, except for this last time, and because the muffins are fudgy and the cheesecake is soft it was hard to release them neatly from the pan. Using liners is the safe way to go.
While the cheesecake layer is usually more delicious when chilled, the brownies can get too firm. If they do, make sure to serve the brownies at room temperature so that they are super fudgy!
More Keto Muffin Recipes
If you like this sugar-free chocolate chip muffin recipe, you might also like some of these other keto muffins:
- – The recipe that inspired this one! These are the most popular muffins on Wholesome Yum. – Almond flour muffins with a streusel topping and a sweet cream cheese filling. – These bakery-style muffins have a secret ingredient to give them banana flavor… without the banana! – These nut-free muffins make a great breakfast, snack, or even dessert.
In a food processor or blender, combine the spread ingredients cover and refrigerate until serving. In a bowl, combine flour, sugar, baking powder, cinnamon, and salt. In another bowl, stir milk, and coffee granules until coffee is dissolved. Add butter, egg, and vanilla mix well.
Stir in dry ingredients just until moistened. Fold in chocolate chips. Fill greased or paper-lined muffin cups two-thirds full.
Bake at 375 degrees F for 17-20 minutes or until muffins test done. Cool 5 minutes before removing from pans to wire racks. Serve with espresso spread.