Vegan Raspberry Muffins with Cream Filling and Oat Crumbles | Zucker&Jagdwurst

Ingredients

• For the batter:
• 250 g (2 cups) flour
• 20 g (2 tbsp) cornstarch
• 50 g (1.75 oz) ground almonds (or hazelnuts)
• 100 g (0.5 cup) sugar
• 8 g (1.5 tsp) baking powder
• 8 g (1.5 tsp) vanilla sugar
• 200 ml (0.75 cup) plant-based milk
• 50 ml (0.25 cup) neutral vegetable oil
• 50 ml (0.25 cup) sparkling water
• 200 g (7 oz) fresh raspberries
• 50 g (1.75 oz) baked-stable chocolate drops
• For the filling:
• 150 g (5.5 oz) plant-based plain cream cheese
• 1 tbsp raspberry jam
• 2 tbsp cornstarch
• 1/2 vanilla bean (pulp)
• 1 pinch salt
• For the topping:
• 6 tbsp rolled oats
• 6 tbsp flour
• 2 tbsp sugar
• 2 tbsp slivered almonds (or chopped hazelnuts)
• 60 g (2 oz) cold vegan butter
• For the glaze:
• 100 g (3.5 oz) plant-based plain cream cheese
• 50 g (0.5 cup) confectioner’s sugar
• 2 tbsp plant-based milk