Toblerone Cream Cheese Muffins
"Here's an experiment I'm having fun with - combining creamy creamcheese muffins with rich European Toblerone chocolate. Yum!"
- Ready In:
- 45mins
- Ingredients:
- 14
- Yields:
-
4-8 muffins
ingredients
-
Filling
- 3 ounces cream cheese, softened
- 50 g swiss Toblerone chocolate bars or 50 g dark Toblerone chocolate bar, chopped into very small pieces
- 3 tablespoons sugar
- 1 teaspoon flour
- 1⁄8 teaspoon vanilla
- 1 egg
-
Batter
- 1 egg
- 3⁄4 cup milk
- 1⁄2 cup vegetable oil
- 2 cups flour
- 1⁄3 cup sugar
- 3 teaspoons baking powder
- 1⁄2 teaspoon salt
- powdered sugar
directions
- Preheat oven to 350 degrees.
- Combine the filling ingredients with electric mixer; set aside.
- Oil the bottoms only of medium-sized muffin tins.
- Next, begin the batter mixture; beat eggs; stir in milk and oil, and set aside.
- Mix together the flour, sugar, baking powder, and salt until well blended.
- Pour batter liquids, all at one time, into the flour mixture and stir until moistened.
- Fill the muffin cups about 1/2 full with batter mixture, then spoon 2 teaspoons of filling onto the batter, then top with batter until the cup is 3/4 full.
- Bake muffins for 30 to 35 minutes; completed muffins should be light in color, not too dark.
- Roll the tops of the hot muffins in powdered sugar.
- Makes about 8 medium muffins, or 4 in large muffin tins.
- Other candies can be substituted for the Toblerone- experiment and enjoy!
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Reviews
-
These didn't turn out quite as nice as I expected. The muffins themselves were a little heavy. My fault for overbeating the battter? The filling tasted fantastic, but was not very thicky. Hubby ate several - he liked them more than I did. Sorry! -
It was my first time at making Muffins. I have to admite I was making this recipe, saying to myself, this won't turn into muffins. But it did and lovely tasting muffins they turned out to be!!! The second time I made it I used 100 g Toblernoe. I also increased the amount of filling used to 1 tablespoon. Thanks for this easy and quick recipe(^__^)
RECIPE SUBMITTED BY
Julesong
Tukwila, 87
<p>It's simply this: I love to cook! :) <br /><br />I've been hanging out on the internet since the early days and have collected loads of recipes. I've tried to keep the best of them (and often the more unusual) and look forward to sharing them with you, here. <br /><br />I am proud to say that I have several family members who are also on RecipeZaar! <br /><br />My husband, here as <a href=http://www.recipezaar.com/member/39857>Steingrim</a>, is an excellent cook. He rarely uses recipes, though, so often after he's made dinner I sit down at the computer and talk him through how he made the dishes so that I can get it down on paper. Some of these recipes are in his account, some of them in mine - he rarely uses his account, though, so we'll probably usually post them to mine in the future. <br /><br />My sister <a href=http://www.recipezaar.com/member/65957>Cathy is here as cxstitcher</a> and <a href=http://www.recipezaar.com/member/62727>my mom is Juliesmom</a> - say hi to them, eh? <br /><br />Our <a href=http://www.recipezaar.com/member/379862>friend Darrell is here as Uncle Dobo</a>, too! I've been typing in his recipes for him and entering them on R'Zaar. We're hoping that his sisters will soon show up with their own accounts, as well. :) <br /><br />I collect cookbooks (to slow myself down I've limited myself to purchasing them at thrift stores, although I occasionally buy an especially good one at full price), and - yes, I admit it - I love FoodTV. My favorite chefs on the Food Network are Alton Brown, Rachel Ray, Mario Batali, and Giada De Laurentiis. I'm not fond over fakey, over-enthusiastic performance chefs... Emeril drives me up the wall. I appreciate honesty. Of non-celebrity chefs, I've gotta say that that the greatest influences on my cooking have been my mother, Julia Child, and my cooking instructor Chef Gabriel Claycamp at Seattle's Culinary Communion. <br /><br />In the last couple of years I've been typing up all the recipes my grandparents and my mother collected over the years, and am posting them here. Some of them are quite nostalgic and are higher in fat and processed ingredients than recipes I normally collect, but it's really neat to see the different kinds of foods they were interested in... to see them either typewritten oh-so-carefully by my grandfather, in my grandmother's spidery handwriting, or - in some cases - written by my mother years ago in fountain pen ink. It's like time travel. <br /><br />Cooking peeve: food/cooking snobbery. <br /><br />Regarding my black and white icon (which may or may not be the one I'm currently using): it the sea-dragon tattoo that is on the inside of my right ankle. It's also my personal logo.</p>
