Make these irresistible double chocolate muffins filled with jam

Double chocolate muffins filled with jam.

World Chocolate Day is next month, so why not try this chocolate-themed recipe made with vegan Sheese cheese.

When chocolate isn’t enough, go for double!

These Double Chocolate Jam-Filled Muffins are amazing with a soft, gooey center filled with cream cheese and decorated with freeze-dried raspberries.

Carrying six, these muffins are the best treat to enjoy with a hot cup of tea or the big day itself which is July 7th.

And since the recipe is gluten-free and vegan, you can serve them regardless of company.

Double Chocolate Jam-Filled Muffins

For 6 persons

Double chocolate muffins.
Double chocolate muffins filled with jam.


For the muffins:

  • 100g oat flour
  • 75g rice flour
  • 25g ground almonds
  • 4 tablespoons cocoa or cocoa powder
  • 50g coconut sugar
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 200ml almond milk
  • 2 tablespoons canola or melted coconut oil
  • 2 tablespoons of maple syrup
  • 1 teaspoon vanilla extract

For the filling:

  • 6 heaping teaspoons unsweetened raspberry jam

For the chocolate topping:

  • 2 tablespoons coconut oil
  • 2 tablespoons of maple syrup
  • 4 tablespoons cocoa or cocoa powder
  • 150g Bute Island Original Cream Cheese
  • ½ teaspoon vanilla extract


  • Freeze-dried raspberries
  • cocoa beans
  • Dried rose petals


  1. Preheat the oven and lightly grease a six muffin pan.
  2. Mix the flours, almonds, cocoa/cocoa powder, coconut sugar, baking powder and baking soda in a bowl.
  3. Whisk together the milk, oil, maple syrup and vanilla, then pour into the dry ingredients and stir to combine.
  4. Divide the mixture between the muffin cups to reach the top then bake for about 20 minutes until puffed and firm to the touch. Let cool.
  5. Meanwhile, prepare the filling: gently melt the coconut oil, then add the maple syrup and cocoa/cocoa powder to form a smooth sauce.
  6. Leave to cool slightly then stir in the Sheese and vanilla. Chill in the refrigerator for at least an hour to thicken and set.
  7. Once the muffins have cooled, scoop out a little from the center of each and stuff each cavity with a little jam.
  8. Now pour some of the chocolate filling, then sprinkle it over the freeze-dried raspberries, cocoa nibs and rose petals.

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