This is a muffin that gives the eater a little cream cheese surprise in the middle. The recipe is for large sized muffins which work better when using a filling.
Buttermilk! I had this trouble too, if you stock up and prepare you should be able to find it in your local supermarket. But if you work on a whim like I tend to: For each 250ml of fresh milk, add 1 tablespoon of lemon juice or white vinegar.
The muffins are really great and light and the cream cheese just gives them a little extra! But the recipe is not 100% right,as there is not enough batter to cover them after adding the cream cheese,so I had to leave most of them with the cream cheese in the centre which actually came out quite nice and they looked very attractive that way! Also it's not 50min prep time,20 min maximum! But apart from that great recipe,will definitely make them again! - 30 Jan 2011 (Review from Allrecipes UK & Ireland)