Prepare all the ingredients. Beat the eggs, sift the ☆ ingredients together, cut the cream cheese into small cubes and line the mold with alumnium cupcake holders.
Put the butter and light brown sugar in a bowl, and mix well with a whisk until pale and creamy.
Add the beaten egg to the bowl from Step 2 little by little, mixing well with a whisk so that the batter doesn't separate.
The batter looks like this when all the egg is beaten in. Scrape off all the batter on the sides with a spatula and bring it together.
Add 1/6 of the sifted ☆ ingredients to the bowl. Add 1/5 of the milk. Keep on repeating, alternating the ☆ ingredients and milk. Preheat the oven to 180°C.
Before adding the last batch of ☆ ingredients (the dry ingredients), mix in the cubed cream cheese (leave 6 cubes for decorating). Add the rest of the ☆ ingredients, mix well, and put the batter into the muffin molds.
Top each muffin with a piece of cream cheese. Bake for 20 minutes at 180°C, then turn the temperature down to 170°C and bake for another 5 minutes. Cover the muffins with alumnium foil (to prevent scorching) and bake for another 10 minutes.
The baking time will differ on your oven, so adjust accordingly. I always bake the muffins in the upper rack of the oven.
When the muffins have cooled, store in the refrigerator or freezer. If you toast them on the next day or even after that, they'll be crunchy on the outside, moist on the inside, and soo yummy.
Here's how to enjoy them from the next day onwards: Toast in a 300 W oven for about 5 minutes until warmed through, then toast at 1200 W for about a minute. They'll be delicious this way.
Story Behind this Recipe
I had leftover cream cheese.
In Step 3, put a moistened wrung out kitchen towel under your bowl, hold the bowl with your left hand while adding the eggs, and whisk with your right. In Step 5, add the dry ingredients and milk alternately, ending with the dry ingredients. Add milk when the batter is still a bit floury.