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These Chocolate Chip Cream Cheese Stuffed Muffins are huge, fluffy, packed with chocolate chips and filled with a super easy cream cheese filling!
This post is sponsored in conjunction with #BrunchWeek. I received product samples from sponsor companies to aid in the creation of the #Brunchweek recipes. All opinions are 100% mine.
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I feel in love with cream cheese stuffed muffins years ago when I use to work at a popular coffee house in Jacksonville, NC. It was there that I was introduced to the amazing Pumpkin Cream Cheese Muffins that I make every fall. While the pumpkin muffins are perfect for the autumn months, we need a cream cheese stuffed muffin that works for the rest of the year.
I’d like to introduce you to these amazing Chocolate Chip Cream Cheese Stuffed Muffins to start off this year’s #BrunchWeek Blogging Event!
For the past few years I’ve been participating in a online food blogging event called #BrunchWeek that is hosted by my friend Terri from Love and Confections.
If you’ve been following my blog for a bit you may remember the Shortcut Blueberry Cheesecake Cinnamon Rolls, Ham Egg Cups and Bacon and Cheese Twists from last year and you also know that #BrunchWeek not only offers up tons of awesome brunch recipes but it also provides from pretty great giveaways that you can enter to win at the bottom of every #BrunchWeek post this week.
Let’s Make Chocolate Chip Cream Cheese Stuffed Muffins:
The recipe is below and you don’t even need an electric mixer to make these. These muffins are super easy to make so I’m not going to take a bunch of time to tell you how to mix muffin batter.
However, I am going to show you how to fill these tasty muffins with an easy cream cheese filling.
Filling muffins with cream cheese:
First step is to make sure the muffin is cool and removed from the pan.
Next, take a small sharp knife and cut a section out from the center of the muffin. Discard (or eat haha) the center of the muffin.
Then fill a pastry bag or a plastic sandwich bag with the cream cheese filling (recipe below) and snip the end of the bag off with scissors.
Fill the center of the muffin with the cream cheese filling!
That’s it! Super easy, right?
Let’s take this one step further and fancy these muffins up just a bit! This next step is totally optional but I love it and I think it makes these muffins look even more beautiful for a Mother’s day brunch or birthday brunch!
Brunch…Dessert….Breakfast on a Monday…..
Making Chocolate Dipped Sprinkle Chocolate Chip Cream Cheese Stuffed Muffins
Once muffins are cooled and filled with cream cheese filling, melted chocolate candy coating or chocolate almond bark according to package directions.
Dip half of the muffin into the melted chocolate and sprinkle with colorful sprinkles.
Place muffins on a flat surface until chocolate hardens. I love them!
- I don’t have a giant muffin pan, can I use a regular one?
Yep! If you use a regular size muffin pan you should have enough batter for 12 muffins.
- Do I need liners for these muffins?
You don’t have to use them but it makes them easier to get out of the pan. I don’t use liners when I make them and I just make sure to butter the muffin tins really well before adding the muffin batter.
Brunch Week Sponsor Items Used in this Recipe:
- Dixie Crystals – White Sugar & Powdered Sugar
- Sweets and Treats Shop– Sweet Sprinkles Mix: Sunday Best
- Cabot – Unsalted Butter & Cream Cheese
Chocolate Chip Cream Cheese Stuffed Muffins
- 1 1/4 cups flour
- 1 cup white granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 eggs
- 1/2 cup milk
- 2 tablespoons cup oil
- 2 tablespoons melted butter
- 1 teaspoon vanilla
- 1 cup chocolate chips
- 8 ounces cream cheese, softened
- 1 cup powdered sugar
- Melted Chocolate Candy Coating or Melted Chocolate Almond Bark
Pre-heat oven to 350F.
Mix flour, sugar, baking powder, and salt in a large mixing bowl.
Stir in egg, butter, oil, milk, and vanilla.
Stir in chocolate chips.
Fill muffin cups (buttered or lined with paper liners) til about 3/4 full.
Bake 25 minutes.
Remove from oven and let cool completely.
In the bowl of a stand mixer, beat the cream cheese until smooth. Add powdered sugar and whisk until combined.
Once muffins are cool, use a small pairing knife to cut a hole into the top of the muffin.
Fill a pastry or a large ziplock bag with the cream cheese filling and pipe into the center of the muffin.
FOR CHOCOLATE DIPPED VERSION
Once muffins are cooled and filled with cream cheese filling, melted chocolate according to package directions.
Dip half of the muffin into the melted chocolate and sprinkle with colorful sprinkles.
Place muffins on a flat surface until chocolate hardens.
LOVE IT? PIN IT!
Take a look at what the #BrunchWeek Bloggers are creating today!
Blueberry Lemonade from Family Around The Table
Easy Smoothie Shooters from The Nifty Foodie
Fresh Squeeze Blackberry Lemonade from Cooking With Carlee
Guava Mimosa from Seduction in the Kitchen
Guava Moscow Mule from Love and Confections
Lightening Lavender Margarita from A Kitchen Hoor’s Adventures
Mango Mimosa from April Golightly
Rum Punch for Brunch! from Hardly A Goddess
Sparkling Lavender Lemonade from Snacks and Sips
Strawberry Lavender Smoothie from Eat Move Make
BrunchWeek Egg Dishes:
Baked Eggs with Mushroom and Asparagus from Caroline’s Cooking
Baked Hash Brown and Egg Cups from Creative Southern Home
Breakfast Pizza from Kate’s Recipe Box
Cheesy Scrambled Egg Stuffed Popovers from Jolene’s Recipe Journal
Fried Green Tomato BLT Benedict from The Spiffy Cookie
Ham, Egg, & Spinach Breakfast Bites from Sweet Beginnings
Roasted Carrot and Beet Frittatas from Culinary Adventures with Camilla
Sausage, Egg, and Cheese Breakfast Bake from Hezzi-D’s Books and Cooks
Sheet Pan Mexican Frittata from Strawberry Blondie Kitchen
Soy-Brined Hard-Boiled Eggs from Shockingly Delicious
The Best Avocado Toast from Simply Healthyish Recipes
BrunchWeek Breads, Grains, and Pastries:
Chocolate Chip Cream Cheese Muffins from Big Bear’s Wife
Funfetti Cinnamon Rolls from Cookaholic Wife
How to Build A Crepe Bar from The Crumby Kitchen
Salted Caramel Peach Sweet Rolls from The Redhead Baker
BrunchWeek Main Dishes:
Cheesy Baked Breakfast Tacos from Rants From My Crazy Kitchen
Chocolate Banana Bread Cookies from Who Needs A Cape?
Cinnamon Roll Cake from Books n’ Cooks
Espresso Banana Bread from PasstheSushi
Spring Blooms Cake from The Mandatory Mooch
Vegan Coffee Cinnamon Rolls from The Baking Fairy
Welcome to #BrunchWeek 2019 hosted by Love and Confections and A Kitchen Hoor’s Adventures! This is our 7th year of #BrunchWeek and we have 35 bloggers from around the country sharing over 140 of their best Brunch recipes. We have so many delicious recipes for you to enjoy throughout the week including cocktails, appetizers, casseroles, cinnamon rolls, breakfast pizzas, coffee cakes, plenty of desserts, and more! Our BrunchWeek Sponsors are helping us give away some great prizes. Thank you so much, Sponsors, for your generosity. We have an incredible giveaway below and we’d love if you would take a moment to read about it and what you can win!
PRIZE #1 DIXIE CRYSTALS Dixie Crystals is giving one winner a Keurig K-Select Single-Serve K-Cup Pod Coffee Maker. Since 1917, Dixie Crystals® has been the South’s choice for high-quality sugar and sweeteners. For generations, Dixie Crystals has been at the heart of family traditions and celebrations. Our pure cane, non-GMO sugar products guarantee that treasured family recipes will turn out right every time. Bake with love and Dixie Crystals. PRIZE #2 CABOT CREAMERY CO-OPERATIVE Cabot is giving one winner a gift box of assorted Cabot cheeses. The farm families that own Cabot Creamery Co-operative love what they do. And they’ve been doing it for a long time—every single day since 1919. Almost 100 years later, we’re proud of our thriving farms, strong communities, and happy, healthy cows that produce the rich, buttery milk that we use to make Cabot’s award-winning cheese and dairy products. We like to think those awards mean we’re doing something right. Of course, you’re a big part of this too. If you love eating our cheese as much as we love making it, then we’ll get to keep doing what we do for generations to come. PRIZE#3 JOYJOLT
PRIZE#4 SWEETS & TREATS PRIZE#5 TORANI PRIZE#6 COOKBOOK SET
Disclaimer: Thank you to #BrunchWeek Sponsors: Dixie Crystals, Cabot Cheese, Joyjolt, Sweets & Treats, Torani, Sarcastic Cooking, Dessert for Two, Sweet Phi, and The Little Ferraro Kitchen for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BrunchWeek recipes. All opinions are my own. The #BrunchWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Six (6) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. Winners have 48 hours to respond once chosen, or they forfeit the prize and another winner(s) will be chosen. The #BrunchWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #Brunchweek posts or entry.