I have a thing for muffins. I don’t make them very often, but when I do? Watch out, buddy. You do not want to stand between me and my muffins. I mean, come on! They’re like cupcakes for breakfast!
Most muffins are good, but sometimes they leave you wondering who forgot to slather them in frosting.
What? It’s just me who expects frosted cupcakes muffins for breakfast?
Well, because I know you all would get in an uproar if I frosted my muffins, I made these guys. The frosting is on the inside, which means it’s called a “filling” and fillings are perfectly reasonable and healthy. Trust me on that. Besides, these are made with whole wheat flour. Whole wheat flour cancels out all the other sins lurking around in these muffins. I’m sure of it.
You ready to hear what the super secret filling is? Can you handle it?
It’s sweetened cream cheese.
Sounds kinda boring, right?
Oh, Lordy, it’s anything but boring. The tang from the cream cheese plays so nicely with the sweet bites of chocolate sprinkled throughout the muffin.
These guys are amazing. The not too sweet muffin, the milk chocolate chips, the tangy cream cheese. I’m in trouble. Big trouble.
Excuse me, I need to guard my muffins. If my husband catches sight of these they’ll be gone before I have a chance to remind him that I own all rights to the muffins in this house and I don’t want to have to hurt him. I actually kind of like him. Almost as much as these muffins!
Chocolate Chip Surprise Muffins
- 1 cup milk
- 1/3 cup canola oil
- 1 egg
- 2 cups King Arthur white whole wheat flour
- 1/2 cup sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup milk chocolate chips
- 3 ounces cream cheese, softened
- 1 tablespoon sugar
- 1 tablespoon milk
Preheat oven to 400 degrees. Line a muffin tin with paper liners.
Whisk together the milk, oil, and egg. Stir in flour, sugar, baking powder, salt, and chocolate chips just until the flour is moistened and everything is combined.
In a small bowl, mix together cream cheese, sugar, and milk.
Add a tablespoon of batter to each muffin cup. Place one teaspoon of the cream cheese mixture in the center of each muffin and then cover with another tablespoon or so of batter.
Bake 20-22 minutes or until golden brown. Remove from muffin tin immediately and cool for a few minutes on a wire rack. Serve warm or at room temperature.