Mascarpone Muffins

These muffins are so easy and fast to make, as most muffins are. I used chocolate chips but dried fruit or fresh blueberries with mascarpone? DIVINE. Maybe dried cherries, sliced almonds and a little bit of almond extract? YUM! The mascarpone in the batter makes the muffins tender and moist. This is what the girls had for breakfast one day last week. They also helped me make the muffins, as you can see by the little hands in the picture. I also made tiny ones to freeze for faster bento backing when school starts. 
*this post first appeared on Give Peas A Chance*
Mascarpone muffins
1 (8 ounce) package mascarpone cheese, softened
1/4 cup butter, softened
1 egg, room temperature
1/2 cup milk
1/2 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1/2 cup white sugar
3 teaspoons baking powder
1/2 teaspoon salt
3/4 cup semi-sweet chocolate chips

Preheat oven to 400 degrees F. Lightly grease 12 muffin cups or use paper liners.

Beat mascarpone and butter together until fluffy.

Beat in egg, cream and vanilla.

Combine the flour, sugar, baking powder and salt.

Add dry ingredients to the wet ones.

Stir flour mixture into wet mixture until just combined. As with all muffins don't over mix...

Fold in filling of choice.

Bake for 20 minutes.