What can I say? These muffins are epic. This is your ideal recipe to whip up on a cold, blustery day like it is in Wellington at the moment, infact all over New Zealand I believe!
I like them best straight out of the oven when the piping hot cream cheese just oozes out from between the chocolatety goodness. Incredible.
Guess you’ll just have to try the recipe to know what I’m talkin’ ’bout 🙂
Double Chocolate Cream Cheese Filled Muffins
Makes 12
- 1/2 cup canola oil
- 3/4 cup sugar
- 2 large eggs
- 1 tsp vanilla essence
- 1/2 cup sour cream
- 2 tsp milk
- 1 cup flour
- 1/4 cup cocoa
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/2 cup chocolate chips
Filling:
- 100 grams cream cheese, softened (I used light Philadelphia cream cheese)
- 2 tbsp sugar
- 1 tbsp flour
Preheat oven to 180 degrees. Line a muffin tin with paper liners or spray well with non stick cooking spray. Set aside.
In large bowl, beat the oil, sugar, eggs, vanilla, sour cream and milk until well combined and light in color, for 3 minutes or so. Fold in remaining ingredients until just combined.
In small bowl, mix cream cheese, sugar and flour together until smooth. Set aside.
Scoop 1 large spoonful of muffin batter into prepared muffin tins to be 1/3 way full. Drop small spoonfuls of cream cheese mixture into middle of muffin batter (should be about 1 1/2-2 teaspoons per muffin). Scoop another large spoonful of muffin batter and pour overtop cream cheese mixture. Muffin tins should be filled 2/3-3/4 way full.
Bake 20-25 minutes. Remove from oven and cool 10 minutes before removing from tins. Once cooled, store in air tight containers, ideally in the fridge.
They also freeze particularly well 🙂 Enjoy.
After Taste 
Epic is a good word to describe them, I can just imagine them straight from the oven
They are terribly moreish 🙂