Friday, September 23, 2011

Cream-Filled Chocolate Supreme Muffins

Here's a fun recipe from Susanne Spicker of North Ogden, Utah. These moist muffins are great for packing for lunches.

Cream-Filled Chocolate Supreme Muffins


3 cups all-purpose flour
2 cups sugar
1/2 cup baking cocoa
2 teaspoons baking soda
1 teaspoon salt
2 cups cold water
3/4 cup canola oil
1 egg
2 tablespoons white vinegar
2 teaspoons vanilla extract


4 ounces PHILADELPHIA Cream Cheese (softened or cubed), softened
1/4 cup sugar
1/8 teaspoon salt
2 tablespoons beaten egg
1/2 teaspoon vanilla extract
3/4 cup milk chocolate chips
Confectioners' sugar, optional


In a large bowl, combine the flour, sugar, cocoa, baking soda and salt. In another bowl, combine the water, oil, egg, vinegar and vanilla. Stir into dry ingredients just until moistened.
For filling, beat the cream cheese, sugar and salt until smooth. Beat in egg and vanilla. Fold in chips.
Fill 12 paper-lined jumbo muffin cups half full with batter. Drop heaping tablespoonfuls of cream cheese mixture into center of each; cover with remaining batter.
Bake at 350° for 25-30 minutes or until a toothpick inserted in muffin comes out clean. Cool for 5 minutes before removing from pans to wire racks to cool completely. Sprinkle with confectioners' sugar if desired. Yield: 1 dozen.

Recipe and picture are the property of Taste of Home Magazine and can be viewed on their website at:

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