Get ready to revolutionize your breakfast or snack time with these irresistible Chocolate Chip Cream Cheese Stuffed Muffins! Imagine biting into a soft, fluffy muffin and discovering a creamy, decadent surprise waiting inside. These aren't your ordinary muffins - they're a game-changing treat that will make your taste buds dance with joy. Perfect for morning indulgence, afternoon pick-me-ups, or anytime you need a little sweet comfort, these muffins are about to become your new obsession!
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: American
Serves: 12 muffins
Ingredients
- 2 cups all-purpose flour
- 1/2 cup sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 2 large eggs
- 1 cup chocolate chips
- 8 oz cream cheese, softened
Instructions
- Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease thoroughly with non-stick cooking spray.
- In a large mixing bowl, whisk together the all-purpose flour, sugar, baking powder, baking soda, and salt until well combined.
- In a separate medium bowl, beat the buttermilk, vegetable oil, and eggs until smooth and fully integrated.
- Prepare the cream cheese filling by placing the softened cream cheese in a small bowl. Using a hand mixer or spoon, smooth out any lumps until creamy.
- Pour the wet ingredients into the dry ingredients. Gently fold together using a spatula, being careful not to overmix. Some small lumps are okay.
- Fold in 3/4 cup of chocolate chips into the batter, reserving the remaining 1/4 cup for topping.
- Fill each muffin cup about 1/3 full with the batter. Place a small dollop of cream cheese in the center of each.
- Cover the cream cheese with remaining batter, filling each cup about 3/4 full. Sprinkle the reserved chocolate chips on top.
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from oven and let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- Serve warm or at room temperature. Store in an airtight container for up to 3 days.
Tips
- Make sure your cream cheese is truly softened to room temperature to ensure a smooth, lump-free filling.
- Don't overmix the batter - gentle folding is key to keeping the muffins light and tender.
- Use a cookie scoop or spoon to create an even layer of cream cheese in the center of each muffin.
- For extra richness, you can use full-fat buttermilk and cream cheese.
- Let the muffins cool slightly before removing from the pan to prevent breaking.
- If you want a more decadent version, try using mini chocolate chips for more even distribution.
- These muffins freeze beautifully - wrap individually and store for up to 2 months for a quick grab-and-go treat.
- For a flavor variation, try adding a teaspoon of vanilla extract to the batter or a sprinkle of cinnamon on top.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 42g
Protein: 7g
Fat: 22g
Saturated Fat: 9g
Cholesterol: 55mg
