Monday, January 7, 2013

Chocolate Chip Cream Cheese Mini Muffins

Recently, I've been seeing all sorts of recipes on Pinterest for mini-muffins, mini-cakes, mini-cupcakes, mini-EVERYTHING!!!  I felt the need to be part of this mini-baked good "craze" so I asked for a mini muffin pan for my birthday... and of course, my food-loving sister came through on this request!

Today I decided to try out my birthday present and see what all the mini-baked good hype is about.  Since I have been trying to get rid of all the sweets in my house and cut back on my sugar and carbohydrate intake, I opted for a muffin recipe that wouldn't be too sweet... Chocolate Chip Cream Cheese Muffins.  In an effort to decrease the sugar and carb content of the muffins, I reduced the amount of white sugar and flour the original recipe called for and swapped out the regular-sized chocolate chips for mini chocolate chips.

What I ended up with are cute, little Chocolate Chip Cream Cheese Mini Muffins that are very moist, soft and chewy, but are not overly sweet.  The mini muffins have a hint of cream cheese flavor and are spotted with chocolaty goodness!   

Chocolate Chip Cream Cheese Mini Muffins
based on a recipe from

1 (8 ounce) package reduced fat cream cheese, softened
3 tbsp. butter or I Can't Believe It's Not Butter, softened
2 tbsp. non-fat greek yogurt, plain
1 egg
1/2 cup 2% milk (I used fat free half-and-half because I was out of milk)
1/2 tsp. vanilla extract
1/4 tsp. lemon zest (optional, but I think this recipe needs it)
1 1/2 cups all-purpose flour
1/3 cup white sugar
3 tsp. baking powder
1/2 tsp. salt
1/3 cup mini semi-sweet chocolate chips

Preheat oven to 400 degrees F (200 degrees C). Lightly grease 24 mini muffin cups or use paper liners.

Beat cream cheese and butter together until fluffy. Beat in greek yogurt, egg, milk, vanilla and lemon zest. Combine the flour, sugar, baking powder and salt. Stir flour mixture into cream cheese mixture until flour is moistened. 

Fold in mini chocolate chips. 

Spoon batter into prepared muffin cups filling them all the way full.

Bake in preheated oven until tops are golden, about 12-14 minutes.

Makes 24 mini muffins.  So cute!!!

I now understand the greatness of the "mini" baked good... they are a much smaller serving size (if you can stop at 1 or 2!).  If you're going to indulge your sweet tooth, a mini-ANYTHING is a way better option than a full-size something.

Thanks again for the birthday present sis!  I know it will be seeing a lot of action this year... :)

Stay tuned for more "mini" recipes!!!!

Note:  The baking time for mini muffins is about 12 mins.  You could use any muffin recipe for mini muffins, just reduce the time in the oven!  The original recipe I used was for regular size muffins... and the little versions turned out just perfect.



1 comment: