Reviewed: Feb. 4, 2006

I'm not sure at first about the texture but after baking it turn out ok and everybody loves it and it's so soft even after a few hours. Sure will make it again. Thanks.

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Nana Sidek

Cooking Level: Expert

Home Town: Singapore, Central Region, Singapore

Living In: Jurong West, West Region, Singapore

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Reviewed: Apr. 26, 2005

My husband just loves this recipe! I can not make it often enough! Great recipe!

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MOMMY2KATIEROSE

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Reviewed: Mar. 29, 2005

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!

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10 users found this review helpful

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PEGWILL

Cooking Level: Expert

Home Town: Chicago, Illinois, USA

Living In: Frankfort, Illinois, USA

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Reviewed: Jan. 10, 2005

This is a fabulousssss recipe. My 6 year old and i made these tonight and couldnt believe how good they were. I really watched them in the oven to make sure they didnt dry out and they came out perfectly moist and rich. WIll make this again and again.

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COOKINFORFUN

Cooking Level: Intermediate

Living In: Burlington, Ontario, Canada

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Reviewed: Sep. 8, 2004

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.

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CACAHUETE

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Reviewed: Aug. 31, 2004

I thought these were wonderful!! I added 1/2 c brown sugar (after reading other reviews), I used 1/2 of a 10 oz. bag of white chocolate chips, and I used fat free half and half (which I ended up adding a little more because batter looked thick to me). They smelled and tasted warm and sweet and wonderful!!

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TRAJABRAD

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Reviewed: Aug. 8, 2004

These were good muffins but not what I expected. There just wasn't much of a cream cheese flavor to them. Won't make again.

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GOOBALOU

Cooking Level: Expert

Living In: Kansas City, Missouri, USA

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Reviewed: Apr. 8, 2004

Easy and very popular with my colleagues. Like several other users, I increased choc chips to about 2/3 cup and added a 1/4 cup brown sugar. Beautiful color and smell just out of the oven!

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Aliseb

Cooking Level: Intermediate

Home Town: Minerva, Ohio, USA

Living In: Rouen, Haute-Normandie, France

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Reviewed: Nov. 1, 2003

Sort of dry . . .

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Rachel

Cooking Level: Beginning

Home Town: Paducah, Kentucky, USA

Living In: Craig, Alaska, USA

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Reviewed: Oct. 24, 2003

i must be one of the few who only thought these were just "ok." i think it was the texture i disliked, but the rest of the family liked them.

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AESYLIN

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Reviewed: Jun. 10, 2003

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!!

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9 users found this review helpful

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NELLE V.

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Reviewed: May 29, 2003

After reading some of the other reviews, I decided to modify this recipe a bit. I increased the sugar to 3/4 cup, used milk chocolate chips, and added 1/3 cup Skor toffee bits (available in the bulk foods section of my local supermarket). I wasn't sure I had a keeper when they first came out of the oven, lumpy and cakey looking. But I found them addictive (loved the cheesy taste, a bit like baked cheesecake) and my kids devoured them and insisted I pack them in their lunchboxes.

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ALLISONJM

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Reviewed: Sep. 23, 2002

they are very luscious when raw, but turn out a bit spongy in the end and you find yourself chewing and swallowing...I will try with more chocolate morsels too, because 1/3 cup wasn't enough.

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3 users found this review helpful

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ANNAMA

Cooking Level: Expert

Home Town: Como, Lombardia, Italy

Living In: Milan, Lombardia, Italy

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Reviewed: Aug. 28, 2002

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!

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LEAFYGREENES

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Reviewed: Jul. 23, 2002

Had fun making with kids

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MAXINE56

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Reviewed: Jul. 1, 2002

I added more chocolate chips than it called for, they were a huge hit. The cream cheese adds just a hint of flavor.

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MELBLE

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Reviewed: Oct. 23, 2001

Perfect substitute when I am craving Chocolate chip cheesecake. These are best when eaten warm right out of the oven.

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3 users found this review helpful

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KERRINOEL

Cooking Level: Intermediate

Living In: Enfield, Connecticut, USA

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Reviewed: Feb. 10, 2001

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.

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TAMARA 34

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Reviewed: Oct. 30, 2000

They were good, but didn't have much flavor; they were a bit bland. Good for those who don't like sweet foods.

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5 users found this review helpful

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AMYLEE101

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Reviewed: Oct. 18, 2000

THESE MUFFINS ARE REALLY GOOD. TO MY TASTE THE RECIPE NEEDS A LITTLE MORE SUGAR BUT OVERALL THEY ARE DELICIOUS.

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MOM328

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Chocolate Chip Cream Cheese Muffins

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