Cold Brew Cream Cheese Muffins
Easy Cold Brew Cream Cheese Muffins recipe. This fudgy decadent dessert idea is like a cake and cheesecake in one bite sized snack.
The weather in Wisconsin is crazy! One week it's so hot that my students are getting burned going outside. Then the next week, it starts snowing and I need to take out my winter jacket again. I can't keep up!
But on the positive side, now that the weather is cold again I can turn on my oven. So I'm taking advantage of this fact by making these Cold Brew Cream Cheese Muffins.
What you'll need to make Cold Brew Cream Cheese Muffins
- cream cheese
- white sugar
- flour
- egg
- chocolate chunks
- shredded coconut
- pecans
- chocolate chips
- brown sugar
- cocoa powder
- baking soda
- cold brew concentrate
- oil
- apple cider vinegar
Storage and Freezing
These muffins are best stored in an airtight container at room temperature for 3-4 days. They can also be stored in the fridge for up to 1 week, however I have found that the fridge will dry out these muffins a little.
These muffins also freeze well. If you wanted to freeze these muffins, allow them to cool then store in a freezer bag for up to 1 month. When you are ready to eat them, place the muffin in the microwave for 20 seconds and enjoy!
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Like these Cold Brew Cream Cheese Muffins? Then you will love these recipes:
If you try this recipe, let me know! Rate it, leave a comment and tag me with #atasteofmadness on Instagram! I always love seeing what you are creating!
Cold Brew Cream Cheese Muffins
Ingredients
Cream Cheese Filling
- 4 oz cream cheese, softened
- 3 tablespoon granulated sugar
- 2 tablespoon all-purpose flour
- 1 large egg
- ⅔ cup chocolate chunks
Coconut Topping
- ¾ cup unsweetened shredded coconut
- ½ cup chopped pecans
- ⅓ cup chocolate chips
Batter
- 1 ½ cups all-purpose flour
- 1 cup brown sugar, packed
- ¼ cup cocoa powder
- 1 teaspoon baking soda
- 1 cup cold brew concentrate
- ⅓ cup oil
- 2 tablespoon apple cider vinegar
Instructions
- Preheat the oven to 350˚F. Line a muffin pan with paper liners and set aside.
- Cream Cheese Filling: In a small bowl, beat the cream cheese, granulated sugar and flour until smooth. Mix in the egg. Fold in the chocolate chunks.
- Coconut Topping: In another small bowl, mix together the coconut, pecans and chocolate chips.
- Batter: In a large bowl, mix together the flour, brown sugar, cocoa powder and baking soda.
- In a small bowl, mix together the cold brew, oil and vinegar.
- Slowly mix the coffee mixture into the flour mixture until just combined.
- Fill the prepared muffin cups half full with the batter. Scoop around 1 tablespoon of the cream cheese mixture then top with some coconut topping.
- Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the centre comes out clean.
- Allow to cool in the pan for around 5 minutes before transferring to wire racks to cool completely.
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I made these and they are delicious! Everyone at home enjoyed them and will definitely make them again.
Yay! That makes me so happy to hear!
These cold-brew cream cheese muffins are just delish! The three elements in the muffin work perfectly together and all the flavors shine through.
So glad you liked them Stephanie 🙂
These sound like the perfect cream cheese muffins! Also, thanks for that storage tip; now I know not to store my leftovers in the refrigerator.
You're welcome! Let me know how they go 🙂
My mum loves coffee and cheesecake so I'm making these for her. They look amazing and I love the cococnut on top too.
It's such a good addition 😉 hope your mum loves this as much as I do!
This was such a fun batch of muffins to make for breakfast this morning and that cream cheese filling was to die for!
So glad you liked it!