Chocolate Chip Cream Cheese Muffins
These Chocolate Chip Cream Cheese Muffins are soft, moist, and packed with gooey chocolate chips and a rich, creamy cheesecake filling. A perfect breakfast or snack treat!
Equipment
- Mixing bowls
- Electric mixer
- Muffin tin
- Oven
- Muffin Liners
- Spatula
Ingredients
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter melted
- 3/4 cup granulated sugar
- 2 large eggs
- 1 cup milk
- 1 tsp vanilla extract
- 1 cup chocolate chips
- 8 oz cream cheese softened
- 1/4 cup powdered sugar
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with liners.
- In a mixing bowl, whisk together the flour, baking powder, baking soda, and salt.
- In another bowl, beat the melted butter, granulated sugar, eggs, milk, and vanilla extract until smooth.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
- Fold in the chocolate chips.
- In a separate bowl, beat the softened cream cheese and powdered sugar until smooth.
- Fill each muffin liner halfway with batter, add a spoonful of the cream cheese mixture, then top with more batter.
- Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
- Let muffins cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Storage: Store in an airtight container in the refrigerator for up to 5 days.
- Customization: Use white or dark chocolate chips for a different flavor twist.
- Freezing Tip: Freeze muffins for up to 2 months and thaw before serving.