You have to be crazy to not love Chocolate.
You can be crazy AND love Chocolate.
I’m Crazy and I love Chocolate.
These muffins are perfect for breakfast or dessert. And the kid loves them.
Win. Win.
Make them…. you know you want to.
Ingredients
1 C. Dairy Free Chocolate Chips or reg if you want :)1 1/2 cups all-purpose flour {can use gf flour for gf option} 1 teaspoon baking soda 1/2 teaspoon salt 1/2 C. raw sugar 1/3 C. coconut oil {somewhat melted} 1 flax egg for vegan or 1 large egg 1 teaspoon vanilla extract 1 C. water Cream Cheese Filling 1/2 cup softened tofutti cream cheese {or regular for milk lovers} 1/4 cup Maple Syrup, Agave or Honey {can use reg sugar if you like}
Directions
Preheat oven to 350° F. Grease 16 muffin cups {I used Coconut Oil}.Melt Chocolate Chips, stirring as needed. Set aside.
In a large mixing bowl combine melted chocolate, raw sugar, coconut oil, flax egg and vanilla, stirring until combined. Gradually add the water, stirring as needed. In a separate bowl mix flour, baking soda and salt. Slowly add the flour mixture to the chocolate mixture, careful to not over mix. Set aside. In a separate small bowl, combine cream cheese and syrup, stirring until mixed well. Spoon batter into muffin tin, filling halfway. When finished scoop one tablespoon of cream cheese filling over the batter. Then top with remaining chocolate batter. Bake for 18 minutes. Check with a toothpick. If needed add a few extra minutes to baking time, toothpick should be clean after inserted. Let cool before removing from muffin tin. Grab a big cup of coffee…. or giant glass of coconut milk…. AND ENJOY!!!
