Recipe by EGGY
"Only one word for these muffins: DELICIOUS!"
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
1 (8 ounce) package
cream cheese, softened
egg, room temperature
semi-sweet chocolate chips
These came out perfectly!! I made a dozen and they were gone in a couple of hours!! (even my husband who is insulted by muffins in general loved them)I followed the recipe exactly, except that I used vanilla soy milk instead of cream since that is what I had on hand, and I added a little bit more milk until the texture seemed right. I was a little worried because of the bad reviews here, but I remembered reading in "The Joy of Coking",that different flours have different properties depending on moisture content and age and how they are stored:some flour will need more milk, and some will need less, so use your best judgement when adding liquid to avoid hard muffins!
Thanks for sharing a super recipe!!
I hesitate to give this recipe even one star. I followed this recipe exactly. Been making muffins since 1968 and have never had anything come out so awful. They not only looked unappetizing, but after cooling down, they were hard as a rock! Went directly into garbage can. What a waste of good ingredients!
I loved these muffins and so did my kids. I doubled the batch and didn't have enough cream cheese so I also used non fat yogurt the only flavor I had was Cream Brule and also didn't have cream so used non fat milk and used 1/4 cup less flour. I also used brown sugar instead of white. They turned out so soft and light not cake like. Thanks for putting the recipe here for me to try!! I will make them all the time now!!
I added more chocolate chips than it called for, they were a huge hit. The cream cheese adds just a hint of flavor.
These muffins are FANTASTIC! I made a couple modifications based on other reviews...and here's what I came up with: (By the way, I doubled the recipe) I used 3 cups of flour, 1 cup of white sugar, and 1 cup of brown sugar. All other ingredients were just as the recipe calls for. I was concerned at first because the batter was very, very thick...but they turned out wonderful. I took these in to work as a birthday treat for my co-workers and they would not stop raving about them!
I made these for my daughter who loves a similar muffin at our local store. She really liked them, next time I would add a bit more sugar and use mini chocolate chips. I think these changes would make them even better.
I think they're really delicious and my boyfriend loved them. I modified the recipe by accident by putting in 1 cup flour instead of 2! It's a blessing in disguise as they turned out to be nicely moist. Also, I used 300g (instead of 224g) of cream cheese. The only complain that I have is that they collapsed after I took them out of the oven. They didn't stay puffed up like they did in the oven.
These are fantastic! I was so impressed and will hold on to this recipe as a new family favorite. I used 2% milk instead of cream and doubled the sugar (because we like our muffins sweet). They were excellent!
* Percent Daily Values are based on a 2,000 calorie diet.
Chocolate Chip Cream Cheese Muffins
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 144
From the bird to the sides to the cranberry sauce and the pie, it's all here for you.
Choose from dozens of top-rated roast turkey recipes, from stuffed to deep-fried.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $5!
Watch how to make chocolaty muffins kids love.
See how to make moist, spiced pumpkin muffins loaded with chocolate chips.
It’s like a chocolate cheesecake without all the hard work!