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Coconut-Pecan Chocolate Cheesecake Muffins

Moist, rich double chocolate muffins with cream cheese filling, and coconut-pecan streusel on top!
Course Breakfast
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 1 dozen
Author Sarah @ The Gold Lining Girl

Ingredients

For filling and topping:

  • 6 oz. reduced-fat cream cheese softened
  • 1/4 c. sugar
  • 2 tbsp. all-purpose flour
  • 1 egg
  • 1 1/4 c. mini semi-sweet chocolate chips divided
  • 1/2 c. sweetened shredded coconut
  • 1/3 c. chopped pecans

For muffins:

  • 1 1/2 c. all-purpose flour
  • 1 c. packed brown sugar
  • 1/4 c. cocoa
  • 1 tsp. baking soda
  • 1/2 tsp. cinnamon
  • 1 c. strongly brewed coffee cooled
  • 1/3 c. vegetable oil
  • 2 tbsp. apple cider vinegar

Instructions

For filling and topping:

  1. In a small mixing bowl, beat cream cheese, sugar, and flour until smooth.
  2. Add egg, beating until smooth.
  3. Fold in 1/2 c. chocolate chips.
  4. In a small bowl, stir together 1/2 c. chocolate chips, coconut, and pecans. Set aside.

For muffins:

  1. In a large bowl, whisk together flour, brown sugar, cocoa, baking soda, cinnamon, and remaining chocolate chips.
  2. Stir in the coffee, oil, and vinegar, and mix until wet and dry ingredients are just combined.
  3. Line regular-sized muffin cups with paper liners.
  4. Fill half full with muffin batter.
  5. Drop a rounded tablespoonful of cream cheese mixture onto the top of the batter.
  6. Sprinkle with a tablespoonful of coconut-pecan mixture.
  7. Bake at 350 degrees for 20-25 minutes, or until a toothpick inserted near the center comes out clean.
  8. Remove to a wire rack to cool for 10-15 minutes before serving. These are wonderful served warm, but just as wonderful when they've cooled completely.