Chocolate Cheesecake Muffins

Preheat the oven to 400 degrees Fahrenheit. Line a cupcake pan with paper liners. Line eight wells of a second cupcake pan with paper liners.

Beat the butter and brown sugar until creamy. Add the egg, vanilla, and sour cream and beat until smooth.

Stir together the cinnamon, baking powder, baking soda, salt, cocoa powder, and flour in a bowl. Slowly add the dry mixture and the milk to the butter mixture, alternating between the two.

Stir in the mini chocolate chips by hand. Set the batter aside.

Beat the cream cheese until creamy. Add the granulated sugar and beat until smooth.

Add the egg and beat until fully incorporated. Do not overbeat the batter.

Place one spoonful of the muffin batter in the bottom of each cupcake liner. Spoon the cheesecake filling evenly over the top of the batter in the liners. Top each liner with the rest of the muffin batter.

Sprinkle the tops of the muffins with the mini chocolate chips.

Bake the muffins for 16 to 18 minutes. Remove the pan from the oven and let the muffins cool in the pan for five minutes, then gently remove them from the pan and place them on a wire rack to cool completely.