Make these irresistible 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

Ingredients
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
Decorate:
- Freeze-dried raspberries
- cocoa beans
- Dried rose petals
Method
- Preheat the oven and lightly grease a six muffin pan.
- Mix the flours, almonds, cocoa/cocoa powder, coconut sugar, baking powder and baking soda in a bowl.
- Whisk together the milk, oil, maple syrup and vanilla, then pour into the dry ingredients and stir to combine.
- 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.
- Meanwhile, prepare the filling: gently melt the coconut oil, then add the maple syrup and cocoa/cocoa powder to form a smooth sauce.
- Leave to cool slightly then stir in the Sheese and vanilla. Chill in the refrigerator for at least an hour to thicken and set.
- Once the muffins have cooled, scoop out a little from the center of each and stuff each cavity with a little jam.
- Now pour some of the chocolate filling, then sprinkle it over the freeze-dried raspberries, cocoa nibs and rose petals.
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