Vegan Chocolate-Cherry Muffins with Cheesecake Filling | Zucker&Jagdwurst

Ingredients

• For the chocolate dough:
• 180 g (1.5 cup) flour type 405
• 45 g (0.25 cup) sugar
• 45 g (1.66 oz) chocolate chips
• 25 g (0.25 cup) unsweetened cocoa powder
• 8 g (1.5 tsp) baking powder
• 0.5 tsp baking soda
• 90 g (0.75 stick) vegan butter
• 180 ml (0.75 cup) plant-based milk
• 100 g (0.5 cup) apple sauce
• salt
• For the cheesecake filling:
• 150 g (5.33 oz) vegan cream cheese (almond based)
• 75 g (2.66 oz) vegan skyr
• 20 g (1.5 tbsp) sugar
• 10 g (1 tbsp) cornstarch
• 2 tsp lemon juice
• 1 lemon (zest)
• For the crumble:
• 75 g (0.75 cup) ground almonds
• 45 g (0.5 stick) cold vegan butter
• 25 g (0.25 cup) flour type 405
• 15 g (0.5 oz) unsweetened cocoa powder
• 0.5 tsp salt
• Also:
• approx. 300 g (10.66 oz) cherries
• vegan butter for greasing