Cream Cheese Chocolate & Peanut Butter Chip Muffins

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

Servings muffins

3 cups flour
¾ cup sugar
4 teaspoons baking powder
⅛ teaspoon salt
8 oz 1 brick cream cheese, softened
2 eggs
1 cup milk I used 2%
1 teaspoon vanilla extract
½ cup unsalted butter melted & cooled
½ cup Ghirardelli baking chips
¼ cup peanut butter chips
¼ cup or so chocolate sanding sugar (or turbinado sugar if you can't find chocolate sanding sugar)

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.
3 cups flour, ¾ cup sugar, 4 teaspoons baking powder, ⅛ teaspoon salt
In another large bowl (or use your stand mixer), beat the softened cream cheese until creamy.
8 oz 1 brick cream cheese, softened
Add in the eggs and beat until smooth.
2 eggs
Add in the milk, vanilla, and melted butter and mix thoroughly.
1 cup milk, 1 teaspoon vanilla extract, ½ cup unsalted butter
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.
½ cup Ghirardelli baking chips, ¼ cup peanut butter chips
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).
¼ cup or so chocolate sanding sugar (or turbinado sugar if you can't find chocolate sanding sugar)
Bake for 20-25 minutes or until the muffins just start to brown and are slightly firm.
Let cool then enjoy!

Adapted from A Family Feast