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Fudge Brownie Cheesecake Muffins

  • Prep Time: 25 minutes
  • Cook Time: 12 minutes
  • Servings: 36
  • Course: BreakfastDessert

Line an empty parchment paper box, wrapped with scrapbook paper, with these muffins and give as a holiday hostess gift.

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  • 1 3 oz package cream cheese, softened
  • 2 tablespoons granulated sugar
  • 1 tablespoon all-purpose flour
  • 1 egg yolk
  • 2 tablespoons miniature semisweet chocolate pieces
  • 1 3/4 cups all-purpose flour
  • 1/2 cup packed brown sugar
  • 1/4 cup unsweetened cocoa powder
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon kosher salt or 1/4 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1 egg, lightly beaten
  • 3/4 cup milk
  • 1/4 cup vegetable oil
  • 1 teaspoon vanilla
  • 1/2 cup chopped pecans or walnuts
  • Reynolds® Baking Cups


Step 1

Preheat oven to 400°F. Using mini muffin pans (1-3/4-inch), line 36 cups with Reynolds® Baking Cups; set aside.

Step 2

For topping, in a mixing bowl, beat cream cheese, granulated sugar, 1 tablespoon flour, and the egg yolk with an electric mixer on medium speed until blended. Fold in chocolate pieces; set aside.

Step 3

In a bowl, stir together 1-3/4 cups flour, the brown sugar, cocoa powder, baking powder, cinnamon, salt, and baking soda. Make a well in center of flour mixture; set aside.

Step 4

In another bowl, combine egg, milk, oil, and vanilla. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy). Fold in nuts.

Step 5

Spoon batter into the baking cups, filling each two-thirds full. Spoon cream cheese topping on top of the batter in each cup. Bake about 12 minutes or until edges spring back when lightly touched (do not touch cream cheese topping). Cool in pans on a wire rack for 5 minutes. Remove from pans; cool completely. Cover; store in refrigerator.

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