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PREP OVEN:.
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Preheat oven to 350 degree Fahrenheit.
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CREAM CHEESE MIXTURE:.
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Put the entire brick of cream cheese in a mixing bowl and blend in the 1/4 teaspoons vanilla extract, 2 tbsp powdered sugar and 1 tbsp brown sugar.
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(Hand mixing seems to work best!
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).
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Place cream cheese mixture on a piece of wax paper or parchment paper and shape it into a long log about 1.5 inches in diameter.
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Roll the log in to the paper and close the ends.
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(Tape the paper shut if necessary to keep shape.
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[Optional] Put the cream cheese log in the freezer while you mix muffin batter.
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(At least 1 hour).
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MUFFIN MIX:.
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Mix all remaining dry ingredients in large mixing bowl.
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Ensure a nice even mixture.
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Add all remaining liquid ingredients to dry mix.
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(Mix together until nice and smooth.
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Fill large muffin tins with mixture only half full.
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(Large muffin pan works best; 6 muffins per pan; 2 pans; greased or paper cups).
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Remove semi-frozen cream cheese log from freezer and cut in to 12 equal discs.
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Place one disc in to each muffin mix and press down until the mixture begins to fill around the edges and the top of the cream cheese.
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Use remaining muffin mixture to fill in the top of each muffin to hide each of the cream cheese discs.
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BAKE MUFFINS:.
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Bake at 350 degrees Fahrenheit for 20-25 minutes, checking to make sure the muffin is baked completely.
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(Use a toothpick and ensure it comes out clean from the muffin.
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Be sure not to touch the cream cheese.
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).
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Let cool in pans for 5-10 minutes, then place muffins on rack to finish cooling.
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(The center of the muffins may fall a bit as they cool, but is normal.
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).
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Placing the muffins in the refrigerator will ensure the cream cheese is cooled completely; and it is best to not touch the cream cheese until it cools completely.
