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copycat starbucks chocolate cream cheese muffin on a wire rack.

Copycat Starbucks Chocolate Cream Cheese Muffin Recipe

These Copycat Starbucks Chocolate Cream Cheese Muffins are rich, moist, and filled with a creamy center. Perfect with coffee, they’re an easy homemade treat that tastes just like the real thing!
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Dessert
Servings 14 muffins

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

*I have used coconut oil, avocado oil, and melted butter in this recipe.  My favorite is to use coconut or avocado oil to have the most moist muffin!
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.