EGG VERSION

1. In a bowl, add cream cheese and sugar. Mix it until creamy and fluffy.

2. Sift in the plain flour. Mix until combined.

3. Transfer it to a piping bag.

4. Refrigerate while preparing for the next step.

5. In a small bowl, add milk and vinegar. Give it a quick mix. Set it aside for 10 min, or while preparing for the next step.

6. In another bowl, sift the flour, baking powder and salt. Set aside.

7. In a large bowl, add softened butter and sugar. Mix until creamy, fluffy and pale.

8. In a bowl, give the eggs a quick mix. Add into the butter mixture little by little. Mix until the eggs are combined. Add in the vanilla extract.

9. Add in the sifted ingredients in a few batches, alternate with the milk mixture (buttermilk). Mix just until the flour disappear, do not over mix.

10. Add the milk mixture (buttermilk), alternate with the flour. Mix until combined.

11. Add the chocolate chips. Mix until combined. Switch to a spatula to scrape the bowl and ensure even mixing.

12. Grease the top of the pan. This is ease removing muffins from the pan later. Line the pan with 6 cupliners.

13. Fill up to about three quarter of each cupliners. Then pipe in a dollop amount of cream cheese in the middle. Cover the top with the remaining batter. Make sure you add a generous amount to the top. You want the muffins to look like a mushroom shape.

14. Bake in preheated oven at at 180°C/355°F for 25-30 min or until the inserted skewer comes out clean.

15. Cool the muffins on the cooling rack.

16. It’s best to eat while it’s not.

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Storage tips:

You can store the muffins in an airtight container and refrigerator for up to 4 days. It will be hardened while it’s chilling. Just microwave the muffins for 1 min, and the muffins will be like freshly baked from the oven.

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EGGLESS VERSION

1. In a bowl, add cream cheese and sugar. Mix it until creamy and fluffy.

2. Sift in the plain flour. Mix until combined.

3. Transfer it to a piping bag.

4. Refrigerate while preparing for the next step.

5. In a small bowl, add milk and vinegar. Give it a quick mix. Set it aside for 10 min, or while preparing for the next step.

6. In another bowl, sift the flour, baking powder and salt. Set aside.

7. In a large bowl, add softened butter and sugar. Mix until creamy, fluffy and pale.

8. Add in the yogurt and vanilla extract. Mix until combined.

9. Add in the sifted ingredients in a 2 batches, alternate with the milk mixture (buttermilk). Mix just until the flour disappear, do not over mix.

10. Add the milk mixture (buttermilk), alternate with the flour. Mix until combined.

11. Add the chocolate chips. Mix until combined. Switch to a spatula to scrape the bowl and ensure even mixing.

12. Grease the top of the pan. This is ease removing muffins from the pan later. Line the pan with 6 cupliners.

13. Fill up to about three quarter of each cupliners. Then pipe in a dollop amount of cream cheese in the middle. Cover the top with the remaining batter. Make sure you add a generous amount to the top. You want the muffins to look like a mushroom shape.

14. Bake in preheated oven at at 180°C/355°F for 25-30 min or until the inserted skewer comes out clean.

15. Cool the muffins on the cooling rack.

16. It’s best to eat while it’s not.

Storage tips:

You can store the muffins in an airtight container and refrigerator for up to 4 days. It will be hardened while it’s chilling. Just microwave the muffins for 1 min, and the muffins will be like freshly baked from the oven.