Double Chocolate Cream Cheese Muffins {Gluten Free and Dairy Free}
These muffins' combination of bittersweet chocolate and tangy sweet cream cheese will tame your fiercest chocolate craving!
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
*Feel free to use cane sugar if you prefer. I’ve noticed that cane sugar doesn’t sit well with my family. So, this is the maple sugar and coconut sugar I typically use. All maple sugar is pricy, but this version doesn’t clump as badly as other brands I have tried. I typically use it in lighter colored baked goods (vanilla cakes, lemon baked goods, streusel/crumble/crisp toppings etc). That said, I use coconut sugar more often due to affordability. It darkens then end product, but if it’s just my family eating it we don’t mind!!
**These are my favorite allergy friendly chocolate chips. They taste great and are artificial sugar free.
***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.
*Recipe was improved and updated September 2024 based on feedback*
Nutrition
Serving: 1muffinCalories: 363kcalCarbohydrates: 39gProtein: 7gFat: 22gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 1mgSodium: 369mgPotassium: 147mgFiber: 5gSugar: 20gVitamin A: 1IUCalcium: 96mgIron: 2mg
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