Chocolate Toffee Cream Cheese Muffins

Chocolate + toffee chips + cream cheese = sinful muffins and several additional pounds on my hips. Of course, they might have been even better if I hadn’t cooked them a bit too long. This girl has things to do. I can’t stand around watching my food cook! That’s what I told my husband anyway.

Chocolate Toffee Cream Cheese Muffins
*Recipe from TastyKitchen.com

8 ounce cream cheese, softened
¼ cup butter, softened
1 whole egg, at room temperature
½ cup milk
⅓ cup milk
½ teaspoon vanilla extract
1-¾ cup flour
½ cup sugar
½ cup light brown sugar
2 teaspoons baking powder
½ teaspoon salt
⅔ cup semi-sweet chocolate chips
½ cup Heath or Skor Bar, chopped, plus more for sprinkling (I just used the Heath toffee chips found with the chocolate chips)

Preheat oven to 400 degrees.

Using a mixer, beat cream cheese and butter until smooth. Beat in egg, 1/2 c. and 1/3 c. milk, and vanilla. (Leave the mixture a bit chunky so your cream cheese stays chunky in your muffins.)

In a large bowl, combine flour, sugars, baking powder, and salt.

Make a well in the flour mixture and add cream cheese mixture. Stir until just combined. Add chocolate chips and ½ c. chocolate-covered toffee bits.

Place liners in jumbo muffins tins. Spoon batter into liners until they’re about ¾ full. Sprinkle tops with additional toffee bits.

Bake 20-25 minutes until muffins are golden and a toothpick comes out clean.

Let muffins cool in pans about 5 minutes before removing. Then let cool on cooling rack.