Coffee and dessert shouldn’t be separate meals, so let’s fix that. These espresso cheesecake muffins deliver a bold caffeine kick wrapped in creamy, tangy bliss. Moist, fluffy, and dangerously rich, they make plain muffins look like a sad breakfast mistake. The deep espresso flavor blends perfectly with the smooth cheesecake swirl, creating a bite that’s both decadent and energizing. Store-bought muffins? Absolutely not. These are better, fresher, and packed with real coffee. Bake a batch, grab one in the morning, and pretend it counts as breakfast. Just don’t expect them to last long.
Espresso Cheesecake Muffins
Soft coffee-infused muffins swirled with luscious cheesecake filling, baked to perfection, and guaranteed to disappear in minutes.
Ingredients
For the Muffin Batter:
- 1 ¾ cups all-purpose flour
- ¾ cup sugar
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup brewed espresso cooled
- ½ cup whole milk
- ⅓ cup unsalted butter melted
- 1 large egg
- 1 tsp vanilla extract
For the Cheesecake Swirl:
- 8 oz cream cheese softened
- ¼ cup sugar
- 1 egg yolk
- ½ tsp vanilla extract
Instructions
- Prepare the Batter – Whisk flour, sugar, baking powder, baking soda, and salt. In another bowl, mix espresso, milk, butter, egg, and vanilla.
- Combine Wet & Dry – Gently fold wet ingredients into the dry mixture. Stir until combined but don’t overmix—unless you like dense muffins.
- Make the Cheesecake Swirl – Beat cream cheese, sugar, egg yolk, and vanilla until smooth and slightly dangerous-looking.
- Fill the Muffin Cups – Spoon batter into a greased muffin tin, filling each cup about ¾ full.
- Swirl in the Cheesecake – Drop a teaspoon of cheesecake mixture into each muffin, then swirl with a skewer or spoon.
- Bake to Perfection – Bake at 350°F (175°C) for 18 minutes, or until a toothpick comes out with just a few moist crumbs.
- Cool & Enjoy – Let them cool before eating—if you can wait that long.
Notes
Nutritional Information (Per Serving)
- Calories: 230
- Total Fat: 11g
- Saturated Fat: 6g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 4g
Vitamins & Minerals (Per Serving)
- Calcium: 6%
- Iron: 8%
- Vitamin B12: 3%
- Magnesium: 5%
- Potassium: 4%
Pro Tips for the Best Muffins
- Use room temperature ingredients for a smoother batter.
- Don’t overmix—lumps are fine, dense muffins aren’t.
- Let them cool before eating, unless you enjoy molten cheesecake burns.
- Store leftovers in the fridge—if there are any.
