This Copycat Starbucks Chocolate Cream Cheese Muffin recipe is chocolatey, moist, and filled with a luscious cream cheese center.
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They’re easy to make at home with simple ingredients, resulting in a decadent treat that pairs perfectly with your morning coffee. Whether you’re baking for a cozy breakfast, a special brunch, or just because, these muffins are sure to impress!
For the full recipe, scroll down to the bottom of the post for the recipe card. Happy baking!
The Players for Starbucks Chocolate Cream Cheese Muffin Recipe
Ingredients:
- Flour – Plain all purpose flour is what you’ll need to make these
- Sugar – White granulated sugar is used in both the muffin batter and the cheesecake filling.
- Cocoa – Unsweetened cocoa powder adds a rich, deep chocolate flavor to this great recipe. Be sure to sift your cocoa powder before using!
- Baking Soda – Using baking soda will give these muffins a light, fluffy texture.
- Salt – Just a pinch of salt brings all the flavors together.
- Coconut Oil – Using melted coconut oil, avocado oil, or extra virgin olive oil will give the muffins a moist texture. You can also use melted butter if you prefer!
- Water – I use filtered water to make this sweet snack!
- Vinegar – By using plain white vinegar, you help activate the baking soda, resulting in a lighter, fluffier texture while also enhancing the moisture of the muffins. Don’t worry, you won’t taste the vinegar at all!
- Vanilla – Pure vanilla extract is used in this delicious Starbucks Chocolate Cream Cheese Muffin recipe.
- Cream Cheese – You’ll need one block (or 8-ounces) of softened cream cheese to make the cream cheese center.
- Egg – One room temperature egg is needed to make the chocolate cream cheese cupcakes.
- Cornstarch – Adding cornstarch to the cream cheese filling helps to stabilize it and prevents it from becoming too runny when baking.
Tools:
- Muffin Tins – You’ll need a 12-cup muffin tin to bake the Chocolate Cream Cheese Muffins. I also use this muffin pan to make the best pumpkin muffins!
- Cupcake Liners – To line your muffin tin, you’ll need cupcake paper liners. You can even make your own muffin liners using parchment paper that are cut into squares.
How to make Starbucks Chocolate Cream Cheese Muffin Recipe
Preheat oven to 350 degree Fahrenheit. Line a 12-cup muffin tin with paper liners and set aside.
Make the Chocolate Muffin Batter
In a large bowl, whisk together the dry ingredients of flour, sugar, sifted cocoa powder, baking soda, and salt.
To the same bowl, whisk in the coconut oil (or melted butter), water, vinegar, and vanilla extract. The batter will be thin.
Make the Sweet Cream Cheese Filling
In a medium bowl using a hand mixer, beat the softened cream cheese, sugar, egg, and cornstarch until smooth. Set aside.
Assemble the Chocolate Cream Cheese Muffins
Fill each muffin cup about halfway with the chocolate batter.
Add 1-2 heaping tablespoons of the cream cheese mixture to the center of each muffin.
Add more chocolate batter over the top of the cream cheese mixture, filling to the top of the muffin pan.
Bake the Starbucks Muffins
Place the muffins into the preheated oven and bake for 20 minutes. Let the muffins cool in the pan for 15 minutes before moving to a wire rack to cool completely before eating. Enjoy!
Storage Instructions
Place your cooled chocolate cream cheese muffins into an airtight container or cover them with plastic wrap. Keep in the refrigerator for up to 4 days. Let them come to room temperature or warm slightly before serving.
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If you end up making these Copycat Starbucks Chocolate Cream Cheese Muffins, leave me a comment. I’d love to chat with you!
Looking for other sweet treats? Check out my other favorite desserts next!
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- The Best Starbucks Pumpkin Scone Recipe (Copycat!)
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Copycat Starbucks Chocolate Cream Cheese Muffin Recipe
Ingredients
Chocolate Muffins
- 2 cups flour
- 1 1/3 cup white sugar
- 2/3 cup cocoa powder, sifted
- 1 1/2 tsp baking soda
- 1/8 tsp salt
- 3/4 cups coconut oil* or avocado oil, extra virgin olive oil, or melted butter
- 1 1/4 cups water
- 1 1/2 tbsp white vinegar
- 2 tsp vanilla extract
Cream Cheese Filling
- 8 ounce cream cheese, softened (1 block)
- 1/3 cup sugar
- 1 egg, room temperature
- 1 tbsp cornstarch
Instructions
- Preheat oven to 350 degree Fahrenheit. Line a 12-cup muffin tin with paper liners and set aside.
Make the Chocolate Muffin Batter
- In a large bowl, whisk together the dry ingredients of flour, sugar, sifted cocoa powder, baking soda, and salt.
- To the same bowl, whisk in the oil (or melted butter), water, vinegar, and vanilla extract.
Make the Cream Cheese Filling
- In a medium bowl, beat the softened cream cheese, sugar, egg, and cornstarch until smooth. Set aside.
Assemble the Muffins
- Fill each muffin cup about halfway with the chocolate batter.
- Add 1-2 heaping tablespoons of the cream cheese mixture to the center of each muffin.
- Add more chocolate batter over the top of the cream cheese mixture, filling to the top of the muffin pan.
Bake the Chocolate Cream Cheese Muffins
- Place the muffins into the preheated oven and bake for 20 minutes. Let the muffins cool in the pan for 15 minutes before moving to a wire rack to cool completely before eating.
Notes
1 Corinthians 15:58 - "Therefore, my dear brothers and sisters, stand firm. Let nothing move you. Always give yourselves fully to the work of the Lord, because you know that your labor in the Lord is not in vain."
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