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!

Similar Recipes

Like these Cold Brew Cream Cheese Muffins? Then you will love these recipes:

• Cheesecake Brownie Bites
• Chocolate Chip Coffee Coconut Muffins
• Coffee Peanut Butter Cup Oatmeal

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

Easy Cold Brew Cream Cheese Muffins recipe. This fudgy decadent dessert idea is like a cake and cheesecake in one bite sized snack.

5 from 5 votes

Print Pin Rate

Course: Dessert

Cuisine: American

Keyword: Vegetarian

Prep Time: 15 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 35 minutes minutes

Ingredients

Cream Cheese Filling

• 4 oz cream cheese, softened
• 3 Tbsp granulated sugar
• 2 Tbsp all-purpose flour
• 1 large egg
• 2/3 cup chocolate chunks

Coconut Topping

• 3/4 cup unsweetened shredded coconut
• 1/2 cup chopped pecans
• 1/3 cup chocolate chips

Batter

• 1 1/2 cups all-purpose flour
• 1 cup brown sugar, packed
• 1/4 cup cocoa powder
• 1 tsp baking soda
• 1 cup cold brew concentrate
• 1/3 cup oil
• 2 Tbsp 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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