These beautiful and delightful muffins look like they came out of a fancy pastry shop while they are super easy and relatively quick to make. Perfect for when guests come over or to bring to a gathering or in general whenever want to impress people with vegan food. As the cream is not very sweet, it perfectly balances out the sweet chocolate filling. These muffins are completely vegan and can be made sugar- and gluten-free by replacing the spelt flour by more buckwheat flour and the brown sugar by more erythritol. If you can’t find vegan strawberry chocolate you can use white chocolate instead and maybe add little bit of strawberry jam.
125g buckwheat flour
125g spelt flour
100g brown sugar
2 tsp baking soda
a pinch of salt
80ml sunflower oil
70ml soy milk
150g unsweetened soy yoghurt
2tsp apple cider vinegar
24 pieces of strawberry chocolate
150g vegan cream cheese
50g vegan butter
1 package vanilla sugar
50g powdered sugar
100ml refrigerated vegan whip cream (please make sure it really is whippable. Some say they are but actually aren’t.)
optional: vegan white chocolate hearts (I made mine myself by melting white chocolate and pouring it into a mold overnight)
Preheat the oven to 180°C.
Line a muffin tray with paper muffin molds or you can use silicon molds to prevent waste.
Mix all ingredients A into a large bowl thoroughly.
Mix ingredients B in a separate bowl until well combined.
Add A to B and mix them together until you have a smooth batter.
Fill the batter evenly into the paper or silicone molds.
Press 2 pieces of the strawberry chocolate into the middle of each muffin.
Bake for 12-15 minutes until the tops of the muffins are golden brown. If you’re not sure if the muffins are done, do a test with a toothpaste. Stick it into the middle muffin (be careful not to stick it into the chocolate part). If the toothpick comes out clean, your muffins are done.
Take them out of the oven and let them cool down completely.
Mix the cream cheese with a hand mixer so that it becomes a little bit fluffy.
Add the rest of ingredients A to it and mix until very well combined.
Now whip the whip cream (B) until it becomes stiff.
Add A into B and combine well using a spatular.
Wash the strawberries and cut them into half. I recommend not to remove the green part because it looks prettier this way.
Fill the cream into a pastry bag and pipe it onto the cooled down muffins.
Add one half of a strawberry on each muffin.