1 ½cupssemisweet chocolate chipsI used a mix of mini and regular-sized
Instructions
Cream Cheese Filling
In a medium-sized bowl, stir together cream cheese, granulated sugar and vanilla, until smooth.
Set aside
Streusel
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
Muffins
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) ⅔ of the way with batter.
Portion about 1 ½ 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 ¾ 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.
Notes
*You may also cut your cream cheese into about 8 pieces in a microwave-safe bowl and microwave at 10-second increments until cream cheese is soft enough to easily stir