Double Chocolate Cream Cheese Filled Muffins

• FOR THE MUFFINS:
• 1/2 cups Canola Oil
• 3/4 cups Granulated Sugar
• 2 whole Large Eggs
• 1 teaspoon Vanilla Extract
• 1/2 cups Sour Cream
• 2 Tablespoons Milk
• 1 cup All-purpose Flour
• 1/4 cups Unsweetened Cocoa
• 1 teaspoon Baking Powder
• 1/4 teaspoons Baking Soda
• 1/4 teaspoons Salt
• 1/2 cups Semi-Sweet Chocolate Chips
• _____
• FOR THE FILLING:
• 4 ounces, weight Cream Cheese, Softened
• 2 Tablespoons Granulated Sugar
• 1 Tablespoon All-purpose Flour
• 3 dashes Powdered Sugar, For Garnish (optional)

1. Preheat oven to 350 degrees F. Line a 12-count standard muffin tin with paper liners or spray well with non stick cooking spray. Set aside.
2. In large bowl, whip oil, sugar, eggs, vanilla, sour cream and milk until well combined and light in color, 3 minutes or so. Fold in remaining muffin ingredients until just combined.
3. In small bowl, mix cream cheese, sugar and flour together until smooth. Set aside.
4. Scoop 1 large spoonful of muffin batter into prepared muffin tins so they are about 1/3 full. Drop small spoonfuls of the cream cheese mixture into middle of the muffin batter (should be about 1 1/2-2 teaspoons per muffin). Scoop another large spoonful of muffin batter and pour over the top of the cream cheese mixture. Muffin tins should be filled 2/3-3/4 way full.
5. Bake 20-25 minutes. Remove from oven and cool 10 minutes before removing from tins. Dust with powdered sugar if desired. Once cooled, store in air tight containers, ideally in the fridge.

muffins, canola oil, sugar, eggs, vanilla, sour cream, milk, allpurpose, ubc, baking powder, ubc, ubc, semisweet chocolate chips, filling, weight cream cheese, sugar, allpurpose, sugar

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