I think everyone could use a little chocolate right now. Chocolate just makes everything better. And what better way than with these Chocolate Cream Cheese Muffins. A moist yet light muffin encased in a cream cheese layer, yum!
Hello world! How is everyone doing? Yes, it’s been a while, a long while. The first recipe of March to be exact.
I’ve just been so preoccupied with my new site, that I have lost time and love for adding recipes here. As soon as my new site goes live, it will be business as usual. And to those that follow regularly, I imagine that will be 3 – 4 weeks. This has been a huge project but I am nearing the end of transferring all the recipes and then I can get that site designed and up and running. Wooohooo!
What’s Happening on Our Home front
We’re also currently stuck at home for the upcoming weeks, so maybe I’ll have a chance to get work done even faster. Mind you, I’m stuck at home with the whole family…..eeek! I’ve decided that being quarantined isn’t that bad and will try to make the most of it. I’m a homebody anyway…lol.
And I’m sure that in times as they are right now, people aren’t looking for muffin recipes. I’m certain it’s not on the priority list right now. But cooking and baking makes me happy, keeps me focused and keeps me calm. And trust me, I need all the calm I can get right now.
And these Chocolate Cream Cheese Muffins might help keep you calm as well. Chocolate always helps.
Ingredients to Make the Chocolate Cream Cheese Muffins
New here? Don’t fret there’s a full recipe at the end of all the photos. If you just scroll down, you’ll see the entire recipe. This is just a mere visual with some instructions to help your along the way if you’re a new baker. If you’ve been around the block, you might want to just keep on scrolling. Or stick around for fun…haha!
We start out by reading the recipe remember! Then get all your supplies out including what equipment, spoons etc you need to bake the muffins. And don’t forget to preheat the oven before you get started.
Start by making the muffin layer first.
Mix together the brown sugar and butter on high speed for about 2 – 3 minutes. Next add in the egg, vanilla and cream. Mix well.
Combine the flour, cocoa powder, baking powder and salt in a bowl and whisk to combine.
Then you’re gonna want to put it all together. In three stages add the flour and milk. Start with 1/2 of the flour, followed by the milk and then remaining flour. You’re batter will be really thick like you see here.
Now that you’ve got the chocolate muffin part done, let’s get on with the cream cheese layer. Mix together the cream cheese with remaining egg and sugar. Whisk until smooth.
Either line or grease 14 muffins tins. I got 14 but you could probably push this recipe to 16.
Start by evenly dividing the chocolate mixture among the 14 muffins cups. Then pour over the cream cheese layer.
You could layer as in chocolate, cream cheese and then chocolate again if you prefer to do it this way. Maybe next time I’ll try that way.
Bake these in a preheated 350 f oven for around 15 – 18 minutes. They will be done when a toothpick inserted in the center comes out with just a few crumbs.
Chocolate Cream Cheese Muffins Ready to Enjoy
And just like that, you got your Chocolate Cream Cheese Muffins.
I’m a huge chocolate fan, so anything chocolate suits me just fine. And when you throw cream cheese into the batter, it just gets even better. And these muffins were no exception. Delicious. A moist yet light chocolate muffin encased by a cream cheese layer. We loved them and will be making then again, soon!
Some Other Things You Might Like
- Cream Cheese Brownies
- Chocolate Cream Cheese Squares with Strawberry Compote
- Cream Cheese Chocolate Chip Squares
- Raspberry Chocolate Cream Cheese Brownies
- Double Chocolate Zucchini Muffins
These muffins are best the day they are made but will last up to two days in an airtight container. However, you can freeze them from fresh once they have cooled down. I did that with half of these and it worked a charm. But like many baked goods, fresh is best. One the third day, these were getting on the dry side. So, I’m giving them a shelf life of two days. You’ll probably have them all eaten by then anyway if you’re anything like the folks in my house…..haha!
And if you love these muffins you should check out the Walnut Topped Double Chocolate Muffins.
How Are We All Doing
So, what is everyone else doing to stay calm? Maybe now is a good time to stay home, turn off the tv and stay safe. Read a book, do an online class, learn how to bake, take up knitting, read through my site….funny right!
But in all seriousness, stay safe and well. Being at home isn’t the end of the world.
I like to keep my blog lighthearted so I won’t be diverging into the current crisis. There’s enough of that out there anyway. So, this will remain a place for food and lighthearted banter.
Love to you all, stay safe and keep cooking!
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Get the recipe!
Chocolate Cream Cheese Muffins
For the chocolate layer:
- 1/2 cup butter at room temperature
- 3/4 cup brown sugar
- 1 teaspoon vanilla
- 1 egg
- 1/2 cup heavy cream
- 1/2 cup whole milk
- 1 1/2 cups plain flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup cocoa powder
For the cream cheese layer:
- 8 oz cream cheese
- 1 egg
- 1/2 cup sugar
- Preheat oven to 350 degrees f. Grease of line 14 large muffin tins.
- Make the chocolate layer. In a medium bowl combine the flour, cocoa powder, baking powder and salt. Whisk and combine the dry ingredients. Set aside.
- In the bowl of your electric mixer, combine the butter and brown sugar. Mix on high speed until smooth and combined, about 2 – 3 minutes. Add the egg, cream and vanilla. Whisk until smooth, about a minute. Add the dry ingredient mixture and milk in three additions, starting and ending with the dry ingredients. Mix to combine.
- In another clean bowl with a clean whisk attachment, add the cream cheese, egg and sugar. Mix on high speed for about two minutes, scraping down sides as necessary.
- Evenly spoon the chocolate batter among your muffin cups. Pour over cream cheese mixture.
- Bake between 15 – 18 minutes or until when a toothpick comes out clean.
- Leave to cool and can be stored in a container for up to two days.