Coco-Raspberry Muffins With Cream Cheese Filling

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READY IN: 50mins
Recipe by ellie3763

from "the verdant life" -

Ingredients Nutrition


  1. Preheat oven to 375°F and lightly spray muffin tin with canola oil (or use foil liners).
  2. In a small bowl, beat or whisk cream cheese, powdered sugar and vanilla until smooth. Place in the fridge while you prepare your muffin batter.
  3. In a glass measuring cup, stir apple cider vinegar into almond milk and set aside.
  4. In a medium bowl, combine flour, cocoa powder, sugar, baking powder and salt. Make a well in the flour mixture and add oil, applesauce, vanilla and almond extracts, and almond milk mixture. Stir with a fork until well combined. Fold in raspberries carefully.
  5. Fill 8 muffin cups with approximately 2 Tbsp of batter. Spoon about 1 Tbsp of cream cheese filling into the center of the cup, pressing down slightly so the muffin batter surrounds the edges. Top with another 2 Tbsp of muffin batter, covering most of the cream cheese filling.
  6. Bake 25-27 minutes. Cool in the muffin tins for 5 minutes before carefully transferring to a wire rack.

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