Stuffin' for Muffins

I am feeling particularly "stuffed" myself these days and I felt a strong connection to these sweet treats. These muffins were so easy to pull together and I loved the unexpected surprise in the center. They were a delicious late night treat and just as good the next morning for an unusually naughty breakfast deviation from my plain whole wheat waffles.

Stuffed Chocolate Chip Muffins
Adapted from Betty Crocker

Filling :

1 package (3 oz) cream cheese, softened
1 tablespoon sugar
1 tablespoon milk

Muffins:
1 cup milk

1/3 cup vegetable oil
1 egg
2 cups Gold Medal® all-purpose flour
1/2 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup semisweet chocolate chips

1. Heat oven to 400°F. Grease bottoms only of 12 regular-size muffin cups with shortening or spray, or line with paper baking cups. In small bowl, mix all filling ingredients until smooth; set aside.

2. In large bowl, beat milk, oil and egg with fork or wire whisk.

Stir in remaining muffin ingredients just until flour is moistened.

Divide batter evenly among muffin cups.

3. Place about 1 rounded teaspoon filling on batter in each muffin cup.

Top with remaining batter.

4. Bake 20 to 25 minutes or until golden brown. Immediately remove from pan to cooling rack (may need to run knife around side of muffins to loosen). Cool 5 minutes. Serve warm or cool.

Click Here for My Adapted Printable Recipe