I have seen these Cream Cheese Filled Muffins Recipes a number of times and finally gave into the temptation to give them a try. In the past I have prepared filled cupcakes, they are a lot of work and time consuming; but they are very good. The thought of filling these muffins without some of the work that’s involved with removing some of the muffin to insert the filling appealed to me. However, I was still a little skeptical.
I thought these Cream Cheese Filled Muffins were pretty good but kind of heavy. When they are warm the filling is delicious, but if you serve them cold, it is more like part of the muffin. They do have a rich chocolate flavor with a heavy cake like texture. I used dark chocolate chips in the recipe for the filling which turned out to be an excellent choice.
This one won’t go on my favorites list, but it’s pretty good. So if you don’t have the time, or energy to make the traditional filled muffins or cupcakes, give this Cream Cheese Filled Muffins Recipe a try for the holidays. I bet you won’t have any trouble getting rid of them. Enjoy
3 cups all-purpose flour
2 cups Sugar
1/2 cup baking cocoa
2 teaspoons baking soda
1 teaspoon salt
2 cups cold water
1/4 cup canola oil
2 tablespoons white vinegar
2 teaspoons vanilla extract
Ingredients for filling
4 ounces cream cheese (softened)
1/4 cup Sugar
1/8 teaspoon salt
2 tablespoons beaten egg
1/2 teaspoon vanilla extract
3/4 cup milk chocolate chips
Preheat oven to 350F.
1. In a large bowl, combine the flour, sugar, cocoa, baking soda and salt.
2. Using a mixer In another bowl, combine the water, oil, egg, vinegar and vanilla. Stir into dry ingredients just until moistened.
Directions for filling
3. For filling, beat the cream cheese, sugar and salt until smooth. Then add in the egg and vanilla.
4. Using 12 paper-lined jumbo muffin cups or muffin tin sprayed with cooking spray fill each cup half full of batter.
5. Drop a rounded tablespoonful of cream cheese mixture into center of each cup; then cover with remaining batter.
6. Bake at 350° for 25-30 minutes or until a toothpick comes out clean.
Cool for 5 minutes before removing from pans to wire rack to cool completely.
Sprinkle with confection sugar or top with your favorite topping recipe.