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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:

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

For muffins:

  • In a large bowl, whisk together flour, brown sugar, cocoa, baking soda, cinnamon, and remaining chocolate chips.
  • Stir in the coffee, oil, and vinegar, and mix until wet and dry ingredients are just combined.
  • Line regular-sized muffin cups with paper liners.
  • Fill half full with muffin batter.
  • Drop a rounded tablespoonful of cream cheese mixture onto the top of the batter.
  • Sprinkle with a tablespoonful of coconut-pecan mixture.
  • Bake at 350 degrees for 20-25 minutes, or until a toothpick inserted near the center comes out clean.
  • 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.