Jumbo Chocolate-Toffee-Cream Cheese Muffins

• 1 package Cream Cheese (8 Oz. Softened)
• 1/4 cups Butter, Softened
• 1 whole Eggs At Room Temperature
• 1/2 cups Milk
• 1/3 cups Milk
• 1/2 teaspoons Vanilla Extract
• 1-3/4 cup Flour
• 1/2 cups Sugar
• 1/2 cups Light Brown Sugar
• 2 teaspoons Baking Powder
• 1/2 teaspoons Salt
• 2/3 cups Semi-Sweet Chocolate Chips
• 1/2 cups Heath Or Skor Bar, Chopped, Plus More For Sprinkling

1. 1. Preheat oven to 400 degrees.
2. 2. 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.)
3. 3. In a large bowl, combine flour, sugars, baking powder, and salt.
4. 4. Make a well in the flour mixture and add cream cheese mixture. Stir until just combined. Add chocolate chips and 1/2 c. chocolate-covered toffee bits.
5. 5. Place liners in jumbo muffins tins. Spoon batter into liners until they're about 3/4 full. Sprinkle tops with additional toffee bits.
6. 6. Bake 20-25 minutes until muffins are golden and a toothpick comes out clean.
7. 7. Let muffins cool in pans about 5 minutes before removing. Then let cool on cooling rack.

cream cheese, ubc, eggs at, milk, milk, vanilla, flour, sugar, light brown sugar, baking powder, salt, chocolate chips, bar

Taken from tastykitchen.com/recipes/breads/jumbo-chocolate-toffee-cream-cheese-muffins/ (may not work)