5 from 1 vote
Black and white muffin
Black and White Muffins
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins

enjoy these rich, moist chocolaty black and white muffins, filled with a creamy cheesecake filling. They oh so delicious and would make a perfect treat for your weekend breakfast table.

Course: Breakfast
Cuisine: American
Keyword: breakfast, Cheesecake, chocolate muffin, muffin
Servings: 12
Calories: 430 kcal
Author: Adapted from a recipe by King Arthur's Flour
Chocolate Muffin
  • 2/3 cup Dutch-process cocoa
  • 1 3/4 cups All-Purpose Flour
  • 1 1/4 cups light brown sugar*
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 3/4 teaspoon espresso powder{optional}*
  • 3/4 teaspoon salt
  • 2 eggs
  • 1 cup whole milk (8 ounces)
  • 2 teaspoons vanilla
  • 2 teaspoons vinegar
  • 1/2 cup butter (1 stick) melted
Cheesecake filling
  • 16 oz cream cheese
  • 2 large eggs
  • 1 tsp vanilla
  • 1/2 cup sugar
  1. Preheat the oven to 375°F.
  2. Line a large muffin pan with paper or use a vegetable spray to coat the cups.
  3. In the bowl of your mixer, whip the cream cheese until smooth.
  4. Add the eggs, vanilla and sugar and whip until smooth and creamy.
  5. Place Cheesecake filling in a pastry bag, and set aside.
  6. In a large mixing bowl, whisk together the cocoa, flour, sugar, baking powder, baking soda, espresso powder, salt.
  7. In a medium-sized mixing bowl, whisk together the eggs, milk, vanilla and vinegar.
  8. Add the wet ingredients, along with the melted butter, to the dry ingredients, stirring to blend; don't over mix the muffins, its okay if there are some lumps.
  9. Scoop the batter into the prepared muffin tin.
  10. With your pastry bag full of cheesecake filling, place the tip of the pastry bag into the top of the batter and squeeze in enough to increase the volume of the muffin by about a quarter of the original size.*
  11. Bake the muffins for 20 to 25 minutes, or until a cake tester inserted in the center of a muffin comes out clean.
  12. Remove the muffins from the oven, and allow to cool on a wire rack for 10 minutes before serving.
Recipe Notes

*I did find the muffins a little sweet, which takes away from the chocolate flavor, I would cut back the sugar to one cup. *I didn't add the espresso powder, with the cream cheese filling I wanted the chocolate to be the only other flavor, If I omitted the cheesecake filling I would have definitely used the espresso powder. *you can smooth over the chocolate muffin batter to completely enclose the cheesecake filling or leave it open at the top the way I did.

Nutrition Facts
Black and White Muffins
Amount Per Serving
Calories 430 Calories from Fat 207
% Daily Value*
Fat 23g35%
Saturated Fat 13g65%
Cholesterol 118mg39%
Sodium 463mg19%
Potassium 255mg7%
Carbohydrates 50g17%
Fiber 2g8%
Sugar 33g37%
Protein 7g14%
Vitamin A 855IU17%
Calcium 113mg11%
Iron 2.1mg12%
* Percent Daily Values are based on a 2000 calorie diet.