Reviewed: Jan. 20, 2008

Rated by my 8 year old: I think this is good. 5 STARS!!!!!!!!!!! we were eating this while football was on. we have 3 computers but the Windows XP is the one i use. it's odd that it has cream cheese in it but i like it. you can't really taste the cream cheese.

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opal~/~dragonfly

Cooking Level: Expert

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Reviewed: Dec. 23, 2007

I made a half batch of these to use some left over cream cheese I had on hand. After reading other reviews, I kept the sugar at 1/2 cup instead of halving that. They could have used even a little more! I guess I like my muffings a little sweeter? I used 1/4 C brown sugar and 1/4 granulated sugar. I also increased the milk a little and decreased the flour a bit. The batter was still incredibly think, but baked up nicely.

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Lisa

Cooking Level: Intermediate

Living In: Springfield, Missouri, USA

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Reviewed: Oct. 28, 2007

This recipe was good- it disappeared quite fast when we made them. Unfortunatly, i was hoping it would have more of a cream cheese taste- at least taste somewhat like cheesecake. To me, they just taste like chocolate chip muffins- but very very good muffins. For the misleading title, I am forced to give it only four stars :-(

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DeAnnaNJ

Cooking Level: Expert

Home Town: Wanaque, New Jersey, USA

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Reviewed: Oct. 16, 2007

Three & A Half stars. Following suggestions, I doubled the sugar (1/2 brown & 1/2 white), 1/4 cup less flour, and 2% milk, and a full teaspoon of vanilla, plus a FULL bag of semi-sweet (reserved some to place on top of muffins before baking) The half cup of milk was *not* enough, so I added more until the dough texture was where I'd like it to be. Checked at 18 minutes, weren't quite ready, pulled at 20 and although the tops were nicely golden, the bottoms were too dark for my liking. Only mildly sweet, with the additional sugar... GREAT texture - light & fluffy. Pretty good flavor, but didn't knock my socks off. If I make these again, I'll try to jazz 'em up more.

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Sumchelle

Cooking Level: Expert

Living In: Minneapolis, Minnesota, USA

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Reviewed: Aug. 15, 2007

I made these this morning for a breakfast treat. I have 2 extra children all week and ww wanted something to make. They really enjoyed these. I did follow the advice of some others and doubled the sugar half white and half brown. I know I used more chips too....but I didn't measure, we just dumped them in. We made them into mini muffins. Baked for about 15 minutes....I got 48 tasty little treats. Thanks Eggy for the recipe!

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cookinme

Cooking Level: Intermediate

Home Town: Pittsburgh, Pennsylvania, USA

Living In: Washington, Maine, USA

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Reviewed: Aug. 8, 2007

These were super-duper good...i made them for breakfast, and they were perfect!!! they were light and fluffy although they were a little dry. but other than that...man, were they good.

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Kimberly J.

Cooking Level: Intermediate

Living In: Freeport, Texas, USA

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Reviewed: Apr. 13, 2007

This recipe tasted good but i had to add another 1/2 cup of milk just to make the dough not so think. i also used 1/2 cup chocolate chips and 1/2 cup of peanut butter chips in this recipe which gave them more flavour. i used the suggestions from some of the other people and added 1/4 cup more sugar and they tasted very good but had a slightly weird texture, kind of rubbery.

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*Lisa*

Cooking Level: Intermediate

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Reviewed: Mar. 24, 2007

great muffins but tasted like they were missing something, will read through reviews for suggestions and will definately make again!

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ellabell

Cooking Level: Expert

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Reviewed: Feb. 21, 2007

Made exactly as the directions called for. I think they were a bit too dry and could use more cream cheese or something. They were okay, but not something I will make over and over.

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MJB

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Reviewed: Jan. 7, 2007

This recipe calls for WAY too much flour!! Egads, was this batter thick!! I had to add more liquid. And even after all that they only tasted "ok". The texture is rather weird and I've had tastier recipes. If I use this recipe again, I will definitely make some changes. They weren't sweet at all, so if you like your muffin a little "bland" (no offense), then by all means, try this one!

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BABIDOLL02

Cooking Level: Expert

Home Town: El Paso, Texas, USA

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Reviewed: Jan. 1, 2007

thanks for this recipe - we used skim milk instead of cream, and the reduced fat cream cheese - and we think they are yummy!

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Martie

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Reviewed: Dec. 6, 2006

Amazing! Only word to describe these :) I didnt have any cream on hand, so I used half a cup of milk, and they turned out fine.

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joelya

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Reviewed: Oct. 3, 2006

I'm not overwhelmed with the results of this recipe. I had to decrease baking time because the muffins browned unpleasantly after only about half of the baking time was over. They turned out ok, but I'm sure that if I hadn't pulled them out of the oven early they would have been as hard as a rock. Taste-wise they are ok but not exceptionally great, some extra-kick is missing here.

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Catrin

Cooking Level: Expert

Home Town: Cologne, Nordrhein-Westfalen, Germany

Living In: Madison, Wisconsin, USA

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Reviewed: Aug. 23, 2006

I tend to like a heavier muffin, and these were a bit light for my taste. The flavor was only alright as well. People ate them, but not all of them.

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Marita797

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Reviewed: Aug. 23, 2006

Hmmm... this was only okay. There were a few problems- My batter became so thick when I added the flour, the mixers couldn't even mix it! I had to add an extra 1/3 cup of cream! After fixing that problem, I was skeptical, but put them in the oven. They have to back for 35 minutes for them to be thoroughly cooked. After the muffins came out, I tried one. They were okay. The cream cheese flavor wasn't too evident. (But that could have been my fault because I used a package of fat free cream + 2 tbsp. of reduced fat cream cheese) Overall, maybe worth a try- But this isn't my favorite muffin recipe.

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Chrisa

Cooking Level: Intermediate

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Reviewed: Aug. 14, 2006

I'm not a very good improviser, so I was a little nervous about needing to deviate from the original recipe in order to make these turn out well. However, I'm proud to say I did okay and these turned out very yummy! I reduced the flour by 1/4 cup and used whole milk instead of cream (3/4 cup). I also added 1/4 cup of brown sugar as some other cooks had suggested. And finally, I used mini chocolate chips because that is what I happened to have on hand. These muffins looked and tasted great! The texture is a little more dense than a traditional muffin however they were not hard at all! This recipe is worth a try.

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Nicole bakes!

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Reviewed: Jul. 4, 2006

These are great! Taste is perfect. I had to use a little extra milk, i didnt use cream. Made exactly 12. You need to fill up the entire cup, and they are just right. They came out beautiful.

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SHELLIE73

Cooking Level: Expert

Home Town: Oregon City, Oregon, USA

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Reviewed: May 7, 2006

I really enjoyed these muffins so did the children not overly sweet just right i will make these again thanks for this recipe.

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ELLEN666

Cooking Level: Intermediate

Home Town: Croydon, Greater London, England, U.K.

Living In: Penge, Greater London, England, U.K.

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Reviewed: Mar. 25, 2006

My husband didn't want chocolate in his muffins again so I put lemon juice and a little lemon pulp in in place of the chocolate chips. I baked them the same amount of time and added a lemon juice powdered sugar frosting to the top after baking. They are wonderful!

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sytera

Cooking Level: Intermediate

Living In: Independence, Kansas, USA

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Reviewed: Mar. 9, 2006

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!!

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devilonastick

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Chocolate Chip Cream Cheese Muffins

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