These Small Batch Chocolate Muffins with Cream Cheese Filling are super easy to make. This Small Batch muffin recipe only makes 6 muffins, and the double chocolate muffin batter comes together quickly. You can make them with a cream cheese chocolate centre for a chocolate cream cheese muffin, or just leave them plain for a regular small batch double chocolate muffin - this recipe is super versatile!
Table of contents
- Small Batch Chocolate Muffins
- Chocolate Cream Cheese Muffins
- What is the difference between a muffin and a cupcake?
- How to make your own muffin tin liners
- How to adapt a Small Batch Muffin recipe for a regular muffin pan
- Can I leave out the cream cheese in the recipe?
- Small Batch Chocolate Muffins FAQ
- For more Small Batch Recipes, check out:
- Made this recipe and love it?
- A note on salt and oven temperature
- Why is this recipe in grams?
Small Batch Chocolate Muffins
Hi hi! Just popping in to share this recipe with you for Small Batch Chocolate Muffins! These muffins are super easy to make and also come together really fast. They have a double chocolate muffin base, and they are filled with a big chunk of cream cheese. The recipe is small batch and only makes 6 muffins, which, to be honest, is the perfect amount of muffins for most people! Small muffin recipes are quick and easy, and one of my favourites.
Chocolate Cream Cheese Muffins
This small batch chocolate muffin recipe has kind of a weird back story - I worked on an oil rig before I moved to NYC. We worked night shift (7am-7pm, 21 shifts in a row), and in our little shipping container unit there was an oven we used for drying the rock samples. One night we worked out it went to a temperature that was good to bake at, and so the next day I grabbed some chocolate cupcake mix and a block of cream cheese from the supermarket, and popped together some chocolate and cream cheese muffins in our unit, and baked them in our sample oven. They were the best 3am snack I've ever had, and from then on each evening we would find something to bake in the oven. Probable giant health and safety violation? Yes. But very worth it? Also yes.
These Chocolate Cream Cheese muffins are super easy to make. You just make the muffin batter, then divide half between the cavities, shove a big piece of cream cheese into the middle, and top with the second half of the batter. So easy, and the cream cheese surprise in the middle is just so good.
What is the difference between a muffin and a cupcake?
Here’s my theory. A muffin is a mini ‘quick bread’ - so think like a mini version of a banana bread, etc. They are often (not always) a stir together recipe. The batter is usually a little wetter, and there is a higher ratio of leavening (the thing that makes the recipe rise) than in a cake recipe, and they often bake at a higher temperature. Cupcakes are wee cakes, so the way the batter is made is more similar to how a cake is made and usually baked at a lower temperature. Cupcakes often have a higher ratio of fat and sugar in the recipe too. Fun facts!
How to make your own muffin tin liners
I made my own muffin liners for these muffins to make them more 'bakery' style - meaning that they rose a little higher in the cups as the paper which sticks out also supports them as they bake. To do this I just cut some parchment paper into squares - 5.5" seemed to work well for me but feel free to go larger if you want. I then sprayed each cavity with spray, and pressed the paper down into it using the end of a rolling pin. A narrow glass would work great too. It does make them a little trickier to fill as the paper likes to jump out a little, but once you have the first quantity of muffin batter in there you are fine.
If you want to use pre-made muffin cups or just regular cupcake liners, go for it! If your muffin pan is super non stick you could probably also just do a good spray of baking spray or rub them with butter and do away with the paper completely.
How to adapt a Small Batch Muffin recipe for a regular muffin pan
I use a 6 hole pan for this recipe, but it would work great just in a regular pan too. If you make them in a regular pan recommend spacing the muffins out so there is one in every second hole with a gap between, just to help them rise evenly. My friend Michelle fills some of the holes with warm water which is so smart!
Can I leave out the cream cheese in the recipe?
Yep! If you don't want to add the cream cheese in the middle, then you can just leave it out! This is a super versatile double chocolate muffin recipe, so you can do with it what you want. I've done it with a square or two of caramello chocolate in the middle, or an easter egg.... you could also fold some raspberries through too if you wanted, or plop some jam or berry coulis in the middle. I would love to hear your variations in the comments if you do happen to try something! (That's on you though - if you try something and it doesn't work please stay away from the star ratings 😅)
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.
For more Small Batch Recipes, check out:
Made this recipe and love it?
If you made this Small Batch Chocolate Muffin Recipe then I would LOVE for you to leave me a review below to let me know how you liked it! Also, please make sure to tag me on Instagram if you make it!
A note on salt and oven temperature
It is important to note the type of salt that is called for in a recipe. I use Diamond Crystal salt throughout my recipes - if you use a different sort of kosher salt or regular table salt you will need to adjust accordingly as some salt is 'saltier' than others. Morton's salt is twice as salty, so you will need half the quantity. Same goes for a regular table salt. I am working to get gram measurements throughout my recipes for salt but still getting there.
All oven temperatures are conventional unless otherwise stated. If you are baking on fan, you will need to adjust the temperature. An oven thermometer is a great investment to ensure that your oven is the correct temperature.
Why is this recipe in grams?
I post my recipes in grams as it is the most accurate way to bake. Cups are not only inaccurate but they vary in volume worldwide. There is no way for me to provide one cup measure that works for everyone. However, posting in weight fixes this issue. If you would like the recipe in cups you are welcome to convert it yourself via google, but please do not ask me to do it for you as I am not comfortable providing a recipe using a method that I have not tested. Baking with a scale is easy, accurate, and also makes cleanup super simple. Here is the scale that I use if you would like a recommendation! Here's to accurate baking!
Print
Small Batch Chocolate Cream Cheese Muffins
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 muffins 1x
- Category: Muffins
- Method: Baking
- Cuisine: American
Description
These Small Batch Chocolate Muffins with Cream Cheese Filling are super easy to make. This Small Batch muffin recipe only makes 6 muffins, and the double chocolate muffin batter comes together quickly. You can make them with a cream cheese chocolate centre for a chocolate cream cheese muffin, or just leave them plain for a regular small batch double chocolate muffin - this recipe is super versatile!
Ingredients
- 135g all-purpose flour
- 110g granulated sugar
- 35g dutch process cocoa
- 1 tsp baking powder
- ½ tsp baking soda
- 1 tsp espresso powder
- ¾ tsp kosher salt
- 100g greek yoghurt or sour cream, at room temperature
- 75g whole milk, at room temperature
- 70g unsalted butter, melted and cooled
- 30g neutral oil
- 1 egg, at room temperature
- 110g dark chocolate, coarsely chopped, plus extra for the tops
- 100g full fat cream cheese, at room temperature
Instructions
- Preheat the oven to 400°f / 205°c. Grease and line a 6 hole muffin pan with paper liners (you can make your own with a square of parchment cut into a 5 ½ “ square and pressed into each cavity in the pan if you like). Alternatively use a 12 hole muffin pan and use every second cavity - leaving space between them allows them to bake more evenly
- In a medium bowl, whisk together the flour, sugar, cocoa, baking powder, baking soda, espresso powder, and salt.
- In a second bowl, whisk together the yoghurt, milk, melted butter, oil, and egg. Add the wet ingredients to the dry and fold until just combined with a spatula. Add the chocolate and mix to incorporate.
- Scoop about 2 Tbsp of batter into each muffin cavity. Divide the cream cheese into 6 roughly equal pieces, and press into the batter of each muffin, pressing down lightly. Divide the remaining batter between the muffins to cover the cream cheese. Spread lightly with a spoon or spatula to ensure the cream cheese is covered. Sprinkle the tops of the muffins with a little dark chocolate if desired.
- Bake the muffins for about 20 minutes, until the top springs back when lightly touched. Do not overbake as they will dry out.
- Remove from the oven and allow to cool in the pan for 5-10 minutes before transferring to a wire rack and allowing to cool completely.
- Store leftover muffins in an airtight container at room temperature.
Keywords: Muffins, Small Batch, Chocolate Muffins, Cream Cheese, Double Chocolate Muffins
Comments
Yay have been waiting for this recipe! Can’t wait to try, thank you for all your deliciousness x
★★★★★
these were delicious!!!!!!
★★★★★
these baked into the most beautiful muffin!!!
★★★★★
So yum!
★★★★★
Thank you for this gorgeous recipe. I'm sorry to bother you with a question but I was wondering if it would be possible to use non-Dutched cocoa?
Hi! Not a bother at all 🙂 I haven’t tried it but the recipe uses baking powder so you should be fine!
so yum
★★★★★
Thank you!
I made these today without the cream cheese and with chopped dark and white chocolate in the mix. They were without a doubt the best chocolate muffins I’ve ever made.
★★★★★
Ahhh white chocolate is so, so smart! So happy that you loved them x
Hey,
I just made these choco muffin’s today but without cream cheese...!! They turned out to be so amazing and delicious..!! Loved them 😍
Love from India 😊
I love Erin and all of her recipes - having tried a few!
This was delicious although it made 11 decent sized muffins for me but maybe tin sizes are much smaller here in the UK 🙂
The muffins were very salty so maybe I'll reduce the salt next time.
They were a little burnt after 20 min in the oven at 205C (fan forced) but I'm not sure whether it should have been fan forced or traditional?
★★★★★
Hi hi! Happy you liked them! Recipes are always conventional unless stated otherwise so fan forced would have been a wee bit too hot! Other salts are more salty than kosher salt which I call for in the recipe, so you need to adjust if you're using something other than kosher salt 🙂 Thank you so much for the lovely review! x
Do you have suggestions for baking these at high altitude? I live at 7000' and things are always a little off somehow. TIA
★★★★
Hi! I don't sorry. I don't have any experience with high altitude baking. Just a note on star ratings - they really affect how my recipe (and other bloggers too) shows up in google so please be mindful of that - If you have not made the recipe I would appreciate you just leaving a star rating off completely rather than marking me down over something I have no control over so that it doesn't affect my rankings negatively. Thanks!
This is not the first time I’ve tried something with the help of cloudykitchen and as expected the muffins have turned out AH-MAZING! Everyone that tried it, loved it. The cream cheese is a really exciting and yummy addition but like she’s mentioned even if you want to skip it, they’ll turn out decadent. I wanted more than 6 so I doubled the batch without any difficulty but I see myself making these in a small batch again.
Thanks Erin for sharing your knowledge and information!💜
Hi! ahhh so happy you loved! Thanks so much for the lovely review!
Another great recipe from Cloudy Kitchen! So easy to whip up and so delicious. These will be a staple for me for sure
★★★★★
Very nice, any substitute for eggs please
I don’t sorry!
These are very, very good.
I really appreciate that Erin writes her recipes in grams as it makes baking as a whole so much easier! Every recipe of hers that I’ve tried has baked beautifully.
I doubled this recipe and used 12 cup tins with store bought baking cups and I was able to make 18* muffins at 60g of batter each. They were perfect!
*technically 19 but I tossed one to space out the second tin evenly.
★★★★★
Eeeee I am so happy you loved them!!
Baked this tonight! So easy so quick and so delicious as always! Perfect for late night surprise baking rush! Thanks Erin!!!
★★★★★
So happy you loved them!
The most delicious muffins!
★★★★★
So happy you loved them!
Made them yesterday and it was so so goodd!!
★★★★★
I love this recipe. Perfect and foolproof. I've been searching for just a plain old bakery style chocolate chip muffin, but haven't had much luck. I love this recipe as it's that perfect bakery style that I'm after. Would it be a simple case of taking out the cocoa and espesso and upping the flour to adapt to just a chocolate chip muffin? I'm not brave enough to experiement without someone sensible to tell me whether it would work or not!
★★★★★
Hi! Hmmm it might but I'm not sure if that would work. You could try adding chocolate chips to the rhubarb streusel one on my site may work better!
The best double chocolate muffins I have tried by far. I love baking muffins. I have baked many different recipes, but this one is for true chocolate lovers. I used Whittaker's 50 percent dark chocolate and put chocolate caramel in center!! Heavenly 🥰
★★★★★
So happy you loved! Thank you!
lovedd these so frikin good
★★★★
Super quick and easy to whip up and so delish! I didn’t have any cream cheese so used raspberry jam instead, which we loved. Thanks for a great recipe!!
★★★★★
Yay so happy to hear!
Delicious muffins!! These are so quick to make, I weighed out the dry ingredients the night before so it took about 10mins to get the wet together in the morning and get them in the oven! Next time I’m going to play around with chocolate chips like white or butterscotch. Thank you Erin!
★★★★★
I mad these a week ago and they were amazing! Easy, quick and so yummy! The only thing I changed was added a little icing sugar to the cream cheese before putting it in the center.
Also the muffin liners with baking paper looked really cute! Thanks Erin!
★★★★★
Ahh I am so happy to hear! thanks so much for the lovely review x
Hi Erin,
This recipe looks really good! Can I use skim milk instead of whole milk?
Thank you!
These were delicious ! So chocolatey and tender. I loved the unexpected cream cheese filling. Kind of tasted like a yummy chocolate cheesecake. My husband and kids loved this one. It’s definitely a keeper!
★★★★★
These are truly delicious and so simple to make. I have made several of Erin’s recipes and have been impressed every time! Her website is the first I check when I am looking for a new recipe
★★★★★
These where so easy to make! I am a patchy baker at best and Erin’s recipe made it so simple! Delicious easy and quick! What’s more to like!
★★★★★
I made these on my lunch break – so easy and so delicious!
★★★★★
Best chocolate chip muffins - have made them a few times now and always delicious 🙂
★★★★★
Hi - just wondering if you could clarify "espresso powder" - thanks !!
Hi! You can use fine instant coffee instead!
I halved this recipe and they were brilliant, made 4 moderate sized muffins, perfectly fluffy and delicious
★★★★★
The best muffins ever! The cream cheese cuts the dark chocolatey-ness - amazing! I baked them in a fan-oven so I reduced the temperature to 180 deg. C for 5 minutes and then 160 deg. C for 12 minutes. I also used a standard 12 hole muffin pan and got 8 muffins. Thanks Erin - your bakes are always amazing!
★★★★★
Hands down the best muffins.
So quick and easy to make.
Love love love!
Thanks for sharing 🙂
★★★★★
Made a batch for my daughter’s 3rd birthday ‘muffin morning’ 🙂 the neighbours are very happy and so is my family
Any new recipe I want to make, I basically always do a first search for it on Erin’s site
★★★★★
Epic muffins. Been a fan on Instagram for a while now. Finally remembered to buy new batteries for my kitchen scales so have made this recipe twice now. Love the small batch - good for school lunchbox baking. Delicious even when you realise you have no cream cheese. More small batch muffins please!
★★★★★
These muffins are so delightful!!! I make them without the cream cheese and they are perfect every time
★★★★★
These were DELICIOUS! I skipped the cream cheese because I didn't have any but they are one of tge best muffins ever!
★★★★★
Delicious! Made a triple batch for my partners work morning tea and they were gone in a few minutes 👏
★★★★★
So fricken soft and fluffy!! Everyone is always pleasantly surprised when I make these as they have this tasty little surprise in the middle no one expects and woo boy does it really just MAKE these muffins. Love them.
★★★★★
Super yummy! Definitely recommend making these
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