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Espresso Cheesecake Muffins

moka coffee pot
Soft coffee-infused muffins swirled with luscious cheesecake filling, baked to perfection, and guaranteed to disappear in minutes.
Print Recipe
Prep Time 20 minutes
Cook Time 18 minutes
Total Time 38 minutes
Servings 12 servings
Calories 230 kcal

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.
Now go bake these espresso cheesecake muffins, and don’t blame me when they disappear in an hour.