Coco-Raspberry Muffins With Cream Cheese Filling |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 1 |
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Ingredients:
1/2 cup milk |
1/2 teaspoon apple cider vinegar |
3/4 cup all-purpose flour |
2 tablespoons cocoa powder |
2 teaspoons cocoa powder |
1/4 cup sugar |
1 teaspoon baking powder |
1/4 teaspoon sea salt |
2 tablespoons canola oil |
2 teaspoons canola oil |
1 tablespoon applesauce |
1/2 teaspoon vanilla extract |
1/4 teaspoon almond extract |
2/3 cup raspberries (fresh or frozen) |
2 ounces cream cheese |
3 tablespoons powdered sugar |
1/4 teaspoon vanilla extract |
Directions:
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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