Cream Cheese Brownie Muffins

Fudgy brownie muffins swirled with a creamy cheesecake that tastes incredible! You won’t get enough of it!

Cream Cheese Brownie Muffins

Ingredients
For the cream cheese layer:
  1. 8 oz (227 g) full fat cream cheese, at room temperature
  2. ¼ cup (50 g/1.7 oz) granulated sugar
  3. 1 large egg, at room temperature
  4. ½ teaspoon pure vanilla extract

For the brownie layer:
  1. 4 oz/113 g dark chocolate, coarsely chopped
  2. ½ cup (113 g/4 oz) unsalted butter, cut into small pieces
  3. ¾ cup (150 g/5.3 oz) granulated sugar
  4. 2 large eggs
  5. ½ teaspoon vanilla extract
  6. ½ cup (70 g/2.5 oz) all-purpose flour
  7. ¼ teaspoon salt

Instructions
  • Preheat oven to 325F/160C. Line 12 muffin cups with liner papers, so it will be easy to release the muffins from the pan after baking.
  • Make the cream cheese filling: In a medium bowl, mix together cream cheese and sugar, then stir in the egg and vanilla extract until completely smooth. If the batter isn’t smooth enough, use an electric mixer fitted with the paddle attachment and beat on medium speed until smooth. Don’t overmix or the cheesecake will crack during baking. Set aside while making the brownies.
  • Make the brownies: In a large heat-proof bowl, place chocolate and butter, and heat in the microwave in 20-second intervals, stirring in between each interval until melted (or set over a saucepan of simmering water, stirring occasionally). Add sugar and whisk until combined. Add eggs, one at a time, and whisk just until combined. Stir in vanilla extract. Sift flour and salt over chocolate mixture and fold, using a rubber spatula, just until combined. Do not over mix.