Chocolate Cream Cheese Muffins
These muffins took quite a while to get right. When I removed the sugar from my favourite gluten-free chocolate muffins they didn’t have the right texture. Then one day I had the brain-wave to substitute cream cheese and stevia for the sugar. Instant winner! Now I actually love these more than the original.
takes: 30 minutes
50g (2oz) butter
100g (3.5oz) dark chocolate
125g (4oz) cream cheese
100g (3.5oz) almond meal
1/8 teaspoon pure stevia powder*
1/2 teaspoon baking powder
1. Preheat oven to 180C (350F). Line 6 holes of a 1/2 cup muffin tray with squares of baking paper or muffin papers.
2. Melt butter in a small saucepan. Remove from the heat, break chocolate into chunks and add to the butter. Stand for a few minutes.
3. While the chocolate melts, place cream cheese, almond meal, stevia, baking powder, and eggs in your food processor. Process until just combined.
4. When the chocolate has melted, stir butter and chocolate to combine. Pour into the food processor and whizz again until everything is evenly chocolate.
5. Spoon mixture into your prepared muffin tray. Bake for 15-20 minutes or until the muffins feel springy when touched.
6. Cool in the tin then serve.
*important note about stevia! – there are 4 types of stevia:
1. Pure Stevia Powder – looks like icing (powdered / confectioners) sugar. It’s expensive but a tiny amount goes a long long way. We’re talking 1/2 teaspoon to sweeten a whole cake. This is what I use.
2. Granular Stevia (like Natvia or Truvia) – looks like regular white sugar. It’s a blend of erythritol and stevia. Usually 1/8 teaspoon = 2-3 tablespoons granular stevia.
3. Fresh or Dried Stevia Leaves – from a real stevia plant! I haven’t baked with them but they will behave similar to the pure stevia powder. Just add to taste.
4. Liquid stevia. I haven’t used this. But add to taste.
granular stevia – replace pure stevia powder with 2-3 tablespoons granular stevia.
no stevia – use your favourite sweetener… Honey, maple syrup, xylitol or white sugar! Just add and taste until you’re happy with the sweetness level.
sugar lovers – use 100g (3.5oz) sugar instead of the stevia. If you like things on the sweeter side, add more.
dairy-free – you’ll need a different muffin recipe.
nut-free – replace almond meal with ground sunflower seeds or plain all-purpose flour.
different chocolate – if you’re OK with extra sugar feel free to use milk or white chocolate. I use 70% cocoa solids chocolate for baking but sometimes use 90% for a more intense chocolatey hit!
more cream cheese – serve with a cream cheese frosting on top.
Shelf Life / Storage
I like these best on the day they’re made. Can be kept for 1-2 weeks in an airtight container in the fridge. Keeps for months in the freezer.