Cream Cheese Chocolate & Peanut Butter Chip Muffins - a deliciously soft muffin that verges on a cupcake!

Cream Cheese Chocolate & Peanut Butter Chip Muffins

Cream Cheese Chocolate & Peanut Butter Chip Muffins - a deliciously soft muffin that verges on a cupcake!
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Servings: 16 muffins
Author: Melissa | Persnickety Plates

Ingredients

  • 3 cups flour
  • 3/4 cup sugar
  • 4 teaspoons baking powder
  • 1/8 teaspoon salt
  • 8 oz 1 brick cream cheese, softened
  • 2 eggs
  • 1 cup milk I used 2%
  • 1 teaspoon vanilla extract
  • 1/2 cup unsalted butter melted & cooled
  • 1/2 cup Ghirardelli baking chips
  • 1/4 cup peanut butter chips
  • 1/4 cup or so chocolate sanding sugar (or turbinado sugar if you can't find chocolate sanding sugar)

Instructions

  • Preheat your oven to 400 degrees and line a muffin pan with liners. Set aside.
  • Sift flour, sugar, baking powder, and salt into a large bowl.
  • In another large bowl (or use your stand mixer), beat the softened cream cheese until creamy.
  • Add in the eggs and beat until smooth.
  • Add in the milk, vanilla, and melted butter and mix thoroughly.
  • Pour the cream cheese mixture into the flour mixture bowl. Use a large (wooden) spoon to mix until fully combined.
  • Add in the chocolate chips and peanut butter chips and stir to make sure they're evenly distributed.
  • Use a large cookie scoop, or ice cream scoop, to distribute the batter evenly amongst the 12 muffin wells.
  • Generously (I should have been more generous), sprinkle the tops with the chocolate sanding sugar (or turbinado sugar).
  • Bake for 20-25 minutes or until the muffins just start to brown and are slightly firm.
  • Let cool then enjoy!

Notes

Adapted from A Family Feast
Tried this recipe?Tag @melissa_pplates or tag #persnicketyplates!