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Baking recipe · from the recipe book

Mocha Berry Muffins with Cream Cheese Centers

Deep cocoa-and-espresso muffins with a tender crumb, bursts of blueberry and raspberry, and a sweet, creamy vanilla cream cheese pocket in the middle.

Mocha Berry Muffins with Cream Cheese Centers

Ingredients

  • 1⅔ cups210 gAll-purpose flour
  • ½ cup40 gUnsweetened cocoa powder
  • ¾ cup150 gGranulated sugar
  • ¾ tsp4 gBaking soda
  • 1¼ tsp6 gBaking powder
  • ½ tsp3 gSalt
  • 2 large100 gEggsroom temperature
  • ¾ cup (180 ml)180 gWhole milkroom temperature
  • 2 shots60 gEspressobrewed and cooled
  • ⅓ cup80 gCanola oil
  • 2 tsp8 gVanilla extractdivided
  • ⅔ cup100 gBlueberries
  • ⅔ cup80 gRaspberries
  • ⅓ cup50 gSemisweet chocolate chips
  • ½ cup115 gCream cheesesoftened
  • ¼ cup30 gPowdered sugar

Steps

  1. Set the cream cheese out to soften and brew the espresso so it can cool. Preheat the oven to 375°F (190°C) and line a 12-cup muffin pan with paper liners.
  2. Make the filling first: beat the cream cheese, powdered sugar and one quarter of the vanilla extract until smooth. Set aside.
  3. In a large bowl, whisk the all-purpose flour, unsweetened cocoa powder, granulated sugar, baking soda, baking powder and salt.
  4. In a second bowl, whisk the eggs, whole milk, cooled espresso, canola oil and the remaining three quarters of the vanilla extract.
  5. Pour the wet mixture into the dry mixture and stir with a spatula just until no dry flour remains; a few lumps are fine.
  6. Gently fold in the blueberries, raspberries and chocolate chips with a few strokes so the berries stay whole.
  7. Spoon half of the batter evenly into the 12 liners. Drop a rounded spoonful of the cream cheese filling into the center of each, using all of it.
  8. Spoon the remaining half of the batter over the filling, covering it.
  9. Bake 18 to 22 minutes, until the tops spring back and a toothpick inserted into the cake part beside the filling comes out clean.
  10. Cool in the pan 5 minutes, then move the muffins to a rack and cool at least 20 minutes so the centers set. Refrigerate leftovers.

Food safety: Don't taste raw dough or batter: raw flour and raw eggs can carry germs.

Contains: Milk, Egg, Gluten. Some brands contain soy.

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Saved in the Every Helping recipe book on October 24, 2026.

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