Chocolate Chip Cream Cheese Muffins

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

4 eggs

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!

Directions:

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!

Strawberry Cream Cheese Muffins <3

So my husband said he has monthly meetings, and is responsible for taking snacks…. which I was completely unaware of so he would run tot he gas station and buy packaged donuts…. can you say grossssss especially when his wife is a pretty darn good baker! Geeeeze! So I said let me know when the next meeting is, and I will start making muffins or cupcakes or pastries for you guys. He said awesome, by the way it’s tomorrow!  So I pulled out one of my favorite muffin recipes that I have changed, changed again, and changed again to become my go to all time favorite! It’s very versatile, this time I decided to Strawberry. A couple other combos I have tried are Raspberry, Raspberry Blueberry, Raspberry Blackberry, Raspberry Blueberry Marionberry which is a yummy northwest berry, Peach, and Raspberry Chocolate Chip I am allergic to Bananas but they would be really good too with some walnuts! Really, whatever combo you can come up with would probably be yummy!

Strawberry Cream Cheese Muffins:

12 oz cream cheese softened

1 stick of butter

1 1/2 cup of sugar

4 eggs

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 pints of strawberries, 1/2 pint pureed in food processor- whichever fruit you choose always take the 1/2 pint and puree it. It really adds the flavor of the fruit into the muffin.

Cream cheese drizzle:

4oz cream cheese

1 cup powdered sugar

A few table spoons of creamer

Directions:

Puree the 1/2 pint of strawberries and finely chop the rest.

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 and strawberry puree and mix well. In a separate bowl combine flour, baking powder, baking soda and salt. Add to creamed mixture just until moistened. Fold in the chopped up strawberries.

Fill paper lined muffin cups with batter, 3/4 full…. to be honest I never follow this… I fill them pretty much the entire way even on cupcake recipes. I like the big round dome on top!

Bake at 350 degrees for 25-28 turning around halfway through.

Let sit in pan for about 5 minutes to set before removing from pan

While the muffins are cooling beat the cream cheese and creamer until smooth, and add powdered sugar until smooth and creamy

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!

Hope you enjoy!!