Fluffy chocolate studded muffins stuffed with a cream cheese filling and topped with a crumbly streusel.
I’m not much of a breakfast person.
I know it’s “the most important meal of the day” (or something along those lines), and so I do always manage to choke down a cup or so of dry cereal (dry because I generally hate milk in my cereal) every morning, but I do it grudgingly. I’m just never very hungry until about noon.
Even the fluffiest buttermilk pancakes, cheesiest scrambled eggs, or even the most copiously syruped slices of French Toast fail to tempt me, at least until I’ve been awake for at least a few hours.
But recently I discovered a recipe that my breakfast-hating stomach is no match for.
Whether I just rolled out of bed or am just about to roll back into it, these chocolate chip cream cheese muffins are utterly irresistible, to the point where I can’t stop at one (or two, or sometimes even three…).
With their sweet, pebbly tops, their rich cream cheese filling, and their semisweet chocolate chips, all of which can be made, assembled, and in the oven in under 30 minutes, these muffins are any breakfast lover’s dream.
I throw these two words around here a lot on this blog, but these muffins are so light and fluffy (which, judging by the frequency with which I use these words, is clearly how I like my cakes and muffins).
Despite the heavy cream cheese, the body of the muffin is very light and soft, and studded with chocolate pieces. The cream cheese is concentrated in sweet creamy goodness at the top, and is covered with just a scant amount of muffin batter, then finished off with crumbly streusel (which is usually my favorite part of any muffin, but in this case comes just second to the cream cheese filling).
Between the cream cheese and the streusel, these particular muffin tops don’t rise very much or become too rounded, so make sure to not over-fill your muffin cups, because the batter will just spread out the sides rather than rise.
Oh, and in case you could use a friendly reminder this morning: we’re halfway to the weekend!!!
Chocolate Chip Cream Cheese MuffinsPrint Pin Rate
Cream Cheese Filling
- 8 oz cream cheese softened to room temperature*, 1 package
- 1/3 cup granulated sugar
- 1/2 teaspoon vanilla extract
- 2 cups all-purpose flour
- 2 tsp baking powder
- tsp ½ salt
- cup ½ canola oil can substitute vegetable oil
- cup ¾ sugar
- cup ½ buttermilk or ½ cup milk mixed with ½ Tbsp lemon juice or vinegar and allowed to sit for at least 5 minutes
- 2 eggs lightly beaten
- 1 tsp vanilla extract
- 1 1/2 cups semisweet chocolate chips I used a mix of mini and regular-sized
Cream Cheese Filling
- In a medium-sized bowl, stir together cream cheese, granulated sugar and vanilla, until smooth.
- Set aside
- In a small microwave-safe dish, melt 2 Tbsp butter and set aside.
- In a medium-sized bowl combine flour, ⅓ cup granulated sugar, and brown sugar.
- Add in butter and vanilla extract, combine using a fork (you may need to use your fingers). The streusel topping should clump together in smaller pieces.
- Set aside
- Preheat oven to 350F and line cupcake pan with paper liners (or grease/spray with baking spray)
- In a medium-sized bowl, whisk together flour, baking powder and salt. Set aside.
- In another bowl, combine canola oil, sugar, buttermilk, eggs and vanilla extract, stirring until well-combined.
- Add flour mixture to canola oil mixture and stir until just combined (do not over-mix!). Gently fold in chocolate chips.
- Fill muffin cups almost (but not quite) 2/3 of the way with batter.
- Portion about 1 1/2 Tbsp of cream cheese mixture onto the top of the batter, and then lightly cover with a small amount of muffin batter until each tin is filled nearly 3/4 of the way with batter/cream cheese.
- Using your hands, sprinkle the streusel topping evenly across the muffins. Sprinkle with additional chocolate chips, if desired.
- Bake on 350F for 35-40 minutes (it can be difficult to tell if muffins are done because the toothpick test can't really be done because of the cream cheese filling. Muffins should be beginning to turn a light golden brown.
- Cool in muffin tins before serving.
You may also like: