I’ll start with a warning: store these muffins in the fridge! The first time I made muffins with cream cheese centers was during my senior year of college, when I was living with three other girls. As it turns out, the average fridge is not designed with enough space to accommodate the different food preferences of four people, so it was like a never-ending game of tetris to find a place for a container of leftovers. And a whole pan of muffins? Forget it. No problem, I decided. Bakeries have whole displays of muffins that aren’t refrigerated. I failed to take into account that most of those baked goods do not, in fact, have centers of pure dairy, nor do most of them sit around for a week before being finished. By the end of the week, I had noticed that the cream cheese was tasting pretty funk-tastic, so I just picked that part out and ate the rest. It wasn’t until all the muffins were gone that I realized why the cream cheese had gone bad. Derp.
That said, when you do store these muffins in the fridge, they’re quite lovely. They’re super moist, fragrant, and loaded with flavor. Enjoy!
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