These Chocolate Cream Cheese Muffins are pillowy and sweet made with tangy cream cheese and just the right amount of chocolate chips! You can serve these delicious muffins up for breakfast, brunch or an afternoon snack.
I don’t know about you, but I LOVE cream cheese in my baked sweets. Anything that reminds me of cheesecake just makes me happy. So today I’m excited to share these Chocolate Chip Cream Cheese Muffins with you!
Spring is here in full swing and that means picnics, barbecues and brunches. These muffins are perfect to serve for any of these occasions.
To make these muffins, you first need to combine flour, baking powder and salt. Line a muffin pan with cupcake liners of your choice. Set aside.
Cream together cream cheese, butter and sugar in a large bowl until light and fluffy. Add eggs one at a time and then the vanilla. Lastly, add the flour mixture and chocolate chips. Mix until moistened and fill cupcake liners 3/4 full.
The muffins bake for 20-25 minutes or until a toothpick inserted into the center comes out clean. Cool muffins on a wire rack and devour! ?
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Chocolate Chip Cream Cheese Muffins
These Chocolate Cream Cheese Muffins are pillowy and sweet made with tangy cream cheese and just the right amount of chocolate chips! You can serve these delicious muffins up for breakfast, brunch or an afternoon snack.
Ingredients
- 1 cup butter, softened 2 sticks
- 8 ounces cream cheese, softened 1 brick
- 4 large eggs
- 1 1/2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 12 ounces chocolate chips 2 cups
Instructions
Preheat oven to 350 degrees F.
Line muffin pan with cupcake liners of your choice and set aside.
In a medium bowl, combine flour, baking powder and salt. Set aside.
In the bowl of a stand mixer or using a hand mixer with a large bowl, cream together butter, cream cheese and sugar until light and fluffy.
Add eggs, one at a time, beating and scraping down bowl after each addition.
Beat in vanilla.
Pour in flour mixture and chocolate chips. Mix until just moistened.
Fill cupcake liners 3/4 full. Bake for 20-25 minutes or untiltoothpick inserted into the center comes out clean.
Cool muffins on wire rack for 5 minutes in pan and then turn out and cool completely.
Recipe Notes
Muffins can be stored in airtight container for up to 4 days or frozen for up to 3 months.
ARE YOU MAKING THIS RECIPE? I LOVE TO SEE YOUR CREATIONS SO SNAP A PHOTO AND TAG @THEQUEENBEEBAKER ON INSTAGRAM WITH THE HASHTAG #THEQUEENBEEBAKER AND PLEASE GIVE A STAR RATING BELOW ★
This recipe was adapted from Taste of Home.
Sweet regards,
Michele
These were absolutely divine! I found myself eating these like no tomorrow once they were out of the oven. After my “one little muffin,” I HAD to have “just one more…” maybe about five more times. This recipe is to die for!
Thank you so much Lexie!