These Chocolate Swirl Cheesecake Muffins combine the richness of brownies with the creaminess of cheesecake in a delightful muffin form.
Preheat your oven to 350°F (175°C) and grease a muffin tin.
Using a non-stick spray ensures easy removal of muffins after baking.
In a mixing bowl, beat the softened cream cheese, granulated sugar, and egg until smooth and creamy.
Ensure the cream cheese is at room temperature for easier mixing.
Prepare the brownie batter according to the package instructions using the eggs, oil, and water.
Mix until just combined to avoid overmixing, which can make the brownies dense.
Spoon a layer of brownie batter into each muffin cup, filling about halfway.
Tap the muffin tin gently on the counter to level the batter.
Add a dollop of cheesecake filling on top of the brownie batter in each cup.
Use a small spoon for precise placement of the filling.
Top with the remaining brownie batter, covering the cheesecake filling.
Leave a small gap at the top to allow room for the muffins to rise.
Bake in the preheated oven for 20-25 minutes or until a toothpick inserted into the brownie portion comes out clean.
Avoid overbaking to keep the muffins moist.
Let the muffins cool completely before dusting with powdered sugar.
Cooling ensures the powdered sugar doesn't melt into the muffins.
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