These are adapted from my Strawberry Cream Cheese Muffin, I wanted to post another very different option!
Chocolate Chip Cream Cheese muffins:
12 oz cream cheese softened
1 stick of butter
1 1/2 cup of sugar
2 egg whites
9 tablespoons of buttermilk
2 tsp vanilla
2 1/4 cup of all purpose flour
2 tsp of baking powder
1/2 tsp baking soda
1/2 tsp salt
1 1/2 – 2 cups of mini chocolate chips
Cream cheese topping:
6oz cream cheese
1 1/2 – 2 cups of powdered sugar
A few table spoons of creamer
I added a 1/2 tablespoon of dutch process coco powder which is what is in the picture… but I wouldn’t do it again. I think it would be way better with just the regular cream cheese topping!
Cream the cream cheese and butter until smooth, add sugar and cream again until smooth. Add eggs and egg whites beat until just combined, add in the buttermilk and vanilla. In a separate bowl combine flour, baking powder, baking soda and salt. Add to creamed mixture just until moistened. Fold in the chocolate chips.
Fill paper lined muffin cups with batter, 3/4 full, these spread out much more then when the batter has fruit in it, so leave room for them to grow! Usually I don’t but in this case you definitely need to follow the 3/4 rule!
Bake at 350 degrees for 25-28 turning around halfway through.
While the muffins are cooling beat the cream cheese and creamer until smooth, and add powdered sugar until smooth and creamy, adjust amount of powder sugar accordingly, add more if it’s too runny, and add a tad more creamer if it’s to thick!
Fill a pastry bag and pipe on a drizzle! Although it’s not exactly a drizzle it’s a cross between a glaze and icing…. it’s super creamy and melts in your mouth! Very yummy!