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Chocolate Chip Cream Cheese Muffins

Chocolate Chip Cream Cheese Muffins

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EGGY

Only one word for these muffins: DELICIOUS!

Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 272 kcal
  • 14%
  • Fat:
  • 16 g
  • 25%
  • Carbs:
  • 28.3g
  • 9%
  • Protein:
  • 4.7 g
  • 9%
  • Cholesterol:
  • 62 mg
  • 21%
  • Sodium:
  • 279 mg
  • 11%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 400 degrees F (200 degrees C). Lightly grease 12 muffin cups or use paper liners.
  2. Beat cream cheese and butter together until fluffy. Beat in egg, cream and vanilla. Combine the flour, sugar, baking powder and salt. Stir flour mixture into cream cheese mixture until flour is moistened. Fold in chocolate chips. Spoon batter into prepared muffin cups filling them 3/4 full.
  3. Bake in preheated oven until tops are golden, about 20 minutes.
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Reviews

PEGWILL
23
3/29/2005

I hesitate to give this recipe even one star. I followed this recipe exactly. Been making muffins since 1968 and have never had anything come out so awful. They not only looked unappetizing, but after cooling down, they were hard as a rock! Went directly into garbage can. What a waste of good ingredients!

devilonastick
19
3/9/2006

These came out perfectly!! I made a dozen and they were gone in a couple of hours!! (even my husband who is insulted by muffins in general loved them)I followed the recipe exactly, except that I used vanilla soy milk instead of cream since that is what I had on hand, and I added a little bit more milk until the texture seemed right. I was a little worried because of the bad reviews here, but I remembered reading in "The Joy of Coking",that different flours have different properties depending on moisture content and age and how they are stored:some flour will need more milk, and some will need less, so use your best judgement when adding liquid to avoid hard muffins! Thanks for sharing a super recipe!!

NELLE V.
13
12/23/2003

I loved these muffins and so did my kids. I doubled the batch and didn't have enough cream cheese so I also used non fat yogurt the only flavor I had was Cream Brule and also didn't have cream so used non fat milk and used 1/4 cup less flour. I also used brown sugar instead of white. They turned out so soft and light not cake like. Thanks for putting the recipe here for me to try!! I will make them all the time now!!