Do I have to make my own muffin liners?

Nope! If you don't want to, then you can just use regular muffin liners, or if you trust your pan, just spray it or butter it!

Can I use chocolate chips for this recipe?

You do you here - I prefer chopped chocolate because it melts nicely (chocolate chips have stuff in them to stop them melting), but if it's what you have, it will work great!

What pan did you use to bake these in?

I used this Williams Sonoma 6 cavity muffin pan (I just shot it in the vintage one I have and transferred to the other pan for baking). USA pan also makes a 6 cavity pan which looks great, or see the recipe notes for using a regular pan!

Is it just a big chunk of cream cheese in the middle of the muffin? Nothing mixed into it?

Yes. That's exactly what it is.

Small Batch Chocolate Cream Cheese Muffins (Yields 6)

Description

These Small Batch Chocolate Muffins with Cream Cheese Filling are super easy to make. This Small Batch muffin recipe only makes 6 muffins, and the double chocolate muffin batter comes together quickly. You can make them with a cream cheese chocolate centre for a chocolate cream cheese muffin, or just leave them plain for a regular small batch double chocolate muffin - this recipe is super versatile!

Ingredients

Scale

135g all-purpose flour
110g granulated sugar
35g dutch process cocoa
1 tsp baking powder
½ tsp baking soda
1 tsp espresso powder
¾ tsp kosher salt
100g greek yoghurt or sour cream, at room temperature
75g whole milk, at room temperature
70g unsalted butter, melted and cooled
30g neutral oil
1 egg, at room temperature
110g dark chocolate, coarsely chopped, plus extra for the tops
100g full fat cream cheese, at room temperature

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Instructions

Preheat the oven to 400°f / 205°c. Grease and line a 6 hole muffin pan with paper liners (you can make your own with a square of parchment cut into a 5 1/2 “ square and pressed into each cavity in the pan if you like). Alternatively use a 12 hole muffin pan and use every second cavity - leaving space between them allows them to bake more evenly
In a medium bowl, whisk together the flour, sugar, cocoa, baking powder, baking soda, espresso powder, and salt.
In a second bowl, whisk together the yoghurt, milk, melted butter, oil, and egg. Add the wet ingredients to the dry and fold until just combined with a spatula. Add the chocolate and mix to incorporate.
Scoop about 2 Tbsp of batter into each muffin cavity. Divide the cream cheese into 6 roughly equal pieces, and press into the batter of each muffin, pressing down lightly. Divide the remaining batter between the muffins to cover the cream cheese. Spread lightly with a spoon or spatula to ensure the cream cheese is covered. Sprinkle the tops of the muffins with a little dark chocolate if desired.
Bake the muffins for about 20 minutes, until the top springs back when lightly touched. Do not overbake as they will dry out.
Remove from the oven and allow to cool in the pan for 5-10 minutes before transferring to a wire rack and allowing to cool completely.
Store leftover muffins in an airtight container at room temperature.

Keywords: Muffins, Small Batch, Chocolate Muffins, Cream Cheese, Double Chocolate Muffins