Gluten Free, Dairy Free, Soy Free
Sweet tooth calling for chocolate? These tender muffins' winning combination of bittersweet chocolate and tangy sweet cream cheese will tame your fiercest chocolate craving! Plus, they are so moist and fluffy, you'll forget you're eating gluten free! What are you waiting for? Let’s start baking!
Why I Love This Recipe
This soft, fluffy breakfast treat is lusciously chocolate from both cacao powder and chocolate chips deliciously paired with tangy dairy free cream cheese! Perfect for a quick breakfast, snack, or treat, your family will love this allergy friendly recipe!
Soft, moist Double Chocolate Cream Cheese Muffins are tender and fluffy with gooey bites of chocolate chips balanced by creamy, bright cream cheese! This rich, indulgent treat is easy to make and made extra pillowy from the addition of oat flour.
These gluten-free, dairy-free Double Chocolate Cream Cheese Muffins are tender, moist and decadent! Also, to add some sneaky nutrients into my chocolate recipes, I enjoy using unprocessed cacao powder instead of traditional cocoa powder. Cacao is extra rich and delicious, albeit slightly more bitter, with the added benefit of being calcium and antioxidant packed. You can also use traditional cocoa powder if that's what you have on hand.
Dairy free cream cheese
Additionally, I like kitehill or Miyoko’s brand cream cheese. Dairy free cream cheeses tend to contain more liquid so make sure to drain any excess before using. Be aware, both these brands do contain nuts. Violife makes a nut free, dairy free cream cheese, however I have never used it. I do eat a lot of their dairy free, nut free cheese products and the quality is always very good.
Cacao vs cocoa powder
Cacao powder is minimally processed and retains more nutrients. It is rich in antioxidants, minerals, and also has a deeper more bitter flavor. Don't have cacao powder on hand? Feel free to substitute with cocoa powder. The taste will be very similar.
Why is vinegar in this recipe?
Moreover, make sure you don't skip the apple cider vinegar in this recipe! It's what activates the baking soda and causes the muffins to rise.
Let's talk xanthan gum
Xanthan gum can be found in the allergy friendly section of most grocery stores’ baking aisle. It's Whole30 and Paleo approved and helps to bind this gluten-free batter together. Xanthan gum allows baked good to hold moistness and structure. Many pre-mixed gluten free flours contain a binder of some sort, usually xanthan or guar gum. You could try leaving it out if you really want to. However, the muffins may be less tender and moist.
Storage Instructions
Finally, store these muffins at room temperature up to 4 days. Use an air tight container or resealable storage bag surrounded by napkins. The air-tight container helps keep the muffins moist. The napkins will absorb any moisture the muffins release to prevent them from being soggy.
You Might Also Like
Gluten Free Triple Berry Muffins {DF}
Gluten Free Gingerbread Muffins {Dairy Free}
Pumpkin Cream Cheese Muffins {Gluten Free, Dairy Free}
Gluten Free Vanilla Donuts With Chocolate Frosting {DF}
Gluten Free Chocolate Cake {Dairy Free}
Gluten Free Blueberry Muffins with Lemon Drizzle {Dairy Free}
IF YOU LOVE THIS RECIPE SHARE IT ON FACEBOOK, PINTEREST, TWITTER, AND INSTAGRAM! MAKE SURE YOU ALSO FOLLOW ME!!
HAVE YOU MADE THIS RECIPE?? PLEASE TAKE A MOMENT TO LEAVE A STAR ⭐ RATING AND QUICK REVIEW BELOW!
📖 Recipe
Double Chocolate Cream Cheese Muffins {Gluten Free and Dairy Free}
Equipment
- 1 large mixing bowl
- 2 Medium mixing bowls
- 1 Whisk
- 1 Wooden spoon or silicon spatula
- 1 hand mixer
- 2 12 cup muffin pans
- muffin liners
Ingredients
Dry Ingredients
- 1½ cups almond flour
- ½ cup oat flour
- 1 cup brown rice flour
- ½ cup cacao powder
- 1½ teaspoon baking soda
- 1½ teaspoon xanthan gum
- 2 pinches salt
- 1 cup white sugar*
- 1 cup allergy friendly chocolate chips**
Wet Ingredients
- 1½ cup almond milk or other dairy free milk
- ½ cup neutral oil
- 3 whole eggs
- 1 tablespoon pure vanilla
- 1½ tablespoon apple cider vinegar
Cream Cheese
- 4 oz dairy-free plain cream cheese***
- 6 tbps white sugar
- 1 whole egg
- 1 egg white
Instructions
Muffin Batter
- Pre-heat oven to 350°. Place muffin liners in muffin pans.
- In medium mixing bowl combine dry ingredients: almond flour, oat flour, brown rice flower, cacao powder, baking soda, xanthan gum, salt, and sugar. Whisk to combine.
- In large mixing bowl combine wet ingredients: almond milk, neutral oil, whole eggs, apple cider vinegar, vanilla. Whisk until well combined.
- Combine dry ingredients into wet ingredients and whisk until well combined and smooth. Batter will be thick.
- Mix chocolate chips into batter.
- If using a piping bag: Place the batter in a large 21" piping bag (or large zip-topped bag with the end cut off).
Cream Cheese Filling
- In medium bowl add dairy free cream cheese and sugar. Blend on MED-LOW until well combined and smooth. Add egg and egg white. Blend on MED until well combined and smooth.
- If using a piping bag: Add the cream cheese filling in a 16" piping bag (or small zip-topped bag with the end cut off).
Muffin Cream Cheese Mixture
- Using either a large piping bag/zip-topped bag, or scantly filled ice cream scoop, fill muffin tins a little over ⅔ full. Use the back of a spoon to make a well in each one.
- Use a spoon to carefully push the muffin batter the the sides to create a well in the middle. The batter is pretty thick so it will stay where you push it.
- Use a small piping bag or spoon to fill each well with cream cheese filling.
- Using a large piping bag or spoon top each muffin with more batter. It's ok if the cream cheese filling is oozing out some.
- Bake 23-24 minutes until the cream cheese is set and a toothpick inserted into center of muffin comes out clean or with scant crumbs.
Notes
Nutrition
*Post was updated September 2024. Recipe was improved and updated September 2024 based on feedback.
Comments
No Comments