These are the muffins I always would have killed for when I saw them in a cafe window in Sydney, Aus. I never see them sold anywhere anymore and I’m not sure why, they’re way better than the trash regular cafes sell. Thank you for this recipe, I can’t wait to make it.
When refrigerated it would last at least a week stored in an airtight container. We love eating them chilled but you can always warm it up a few seconds in the microwave oven as well. 😊
I tried these today and i know there is potential for them to be amazing! But even 7 minutes past the recipe baking time, the cream cheese batter just wouldnt solidify, the toothpick was just totally wet when checking them. The extra minutes made the chocolate batter so overbaked and dried out. I dont know what could be causing this - or is it normal for the cream cheese side to be wet? Maybe it needs to cool completely? Any thoughts on this would be so helpful before i try this recipe again
Hi, sorry for the late reply. Did you use low fat cream cheese because this might be the reason why it isn't setting well? You may also check if the oven temperature is accurate and heat is well distributed. Hope this helps. Thanks
@hecooksshebakes2967 thank you for the tips! I ended up putting them in the fridge and the Cheesecake side set amazing. So I was just overbaking for nothing, they seemed to just need to set in the cold. Definitely worth another try and they were still super tasty 🤩
![CREAM CHEESE [CHOCOLATE MUFFINS]](/img/1.gif)
This is an excellent recipe. Muffin turns out really moist on the inside. Flavour was well balanced. Something i would pay for ❤❤ thank you 🙏
Thank you 😊
Baked mine today and it was a hit with my son. Delicious
Glad you tried it. We enjoyed this recipe too. Thank you 😊
Greetings from Malaysia...
Wow, your chocolate cream cheese muffins look super delicious & so tempting... thanks for sharing this great recipe...
Thank you! 😊
Un canal de cocina no necesitan hablar para crear cosas deliciosas! 👍
Gracias! 😊
Wow perfect 👍🏻 thank you.!!!
Thank you! 😊
These are the muffins I always would have killed for when I saw them in a cafe window in Sydney, Aus. I never see them sold anywhere anymore and I’m not sure why, they’re way better than the trash regular cafes sell. Thank you for this recipe, I can’t wait to make it.
Thank you! 😊
thank you. will also try this recipe. may i ask what's the shelf-life for this kind of flavor.
When refrigerated it would last at least a week stored in an airtight container. We love eating them chilled but you can always warm it up a few seconds in the microwave oven as well. 😊
@@hecooksshebakes2967 i see. thank you for replying ❤
You're welcome 😊
I tried these today and i know there is potential for them to be amazing! But even 7 minutes past the recipe baking time, the cream cheese batter just wouldnt solidify, the toothpick was just totally wet when checking them. The extra minutes made the chocolate batter so overbaked and dried out. I dont know what could be causing this - or is it normal for the cream cheese side to be wet? Maybe it needs to cool completely? Any thoughts on this would be so helpful before i try this recipe again
Hi, sorry for the late reply. Did you use low fat cream cheese because this might be the reason why it isn't setting well? You may also check if the oven temperature is accurate and heat is well distributed. Hope this helps. Thanks
@hecooksshebakes2967 thank you for the tips! I ended up putting them in the fridge and the Cheesecake side set amazing. So I was just overbaking for nothing, they seemed to just need to set in the cold. Definitely worth another try and they were still super tasty 🤩
We're glad everything went well. Thanks for the update 😊
What kind of milk?
Fresh milk is okay. 😊
Recipe please!
Hi, it's in the description box 😊
Could i not use sour cream?
Hi, you may use plain or greek yogurt instead of sour cream. 😊
Way to much music less music and talk the recipe out thank you 🥰
Thank you for your suggestion 😊