Double Chocolate Cream Cheese Muffins

These muffins are what dreams are made of! The perfect little dessert to have at home! Admittedly I used to make a different version of these, using red velvet cake mixture from the box. I much prefer these mostly because I’m proud of myself for nailing a homemade muffin recipe (y’all know I’m not a great baker).

These muffins are gluten free, made with all purpose gluten free flour and the batter itself is dairy free as well as refined sugar free. That said, there’s a delicious teaspoon of cream cheese in the center of each muffin! You can totally leave this out if you need the recipe to be dairy free, or you could try a dairy free cream cheese. These are so fun for special occasions, and with the holidays coming up I have a feeling they will be on repeat.

Ingredients -

Wet Ingredients

2 eggs

1 tsp. vanilla

1/4 cup melted and cooled coconut oil

1/2 cup maple syrup

1/3 cup Unsweeted Better Half Coconut Cream & Almond Milk

Dry Ingredients

3/4 cup all purpose gluten free flour

1 tsp. baking soda

1/4 cup cacao powder

1/2 tsp. cinnamon

1/4 tsp. pink Himalayan sea salt

Filling

4 oz. cream cheese (room temp)

2 tbsp. powdered sugar

2 tbsp. chopped chocolate baking bar

Instructions -

Preheat oven to 325°F. Add all of the wet ingredients to a large mixing bowl and whisk together. Add in the dry ingredients and use a spatula to stir it all together. In a separate bowl, mix together the ingredients for the filling (you can whisk or use a large spoon).

Grease a 12-cup muffin pan and fill each tin about half way. Use a teaspoon to place a little dollop in the center of each muffin. Using a spoon, go back over each muffin with a layer of batter, spreading it out and making sure the filling is covered. Bake for 17 minutes. Let cool about 10 minutes, and then use a rubber spatula to remove from the pan. ABSOLUTELY DEVOUR!!! I definitely think these are best served warm because of the gooey filling!