Today’s Gluten-Free Chocolate Muffins are such a treat. Loaded with rich chocolate flavor, every bite is delightful. They are very easy and quick to make so you can have them ready for your breakfast tomorrow!
I had these mixed up and baked off in less than an hour! I love delicious recipes I can get on the table quickly and with little effort. Everything came together easily in my stand mixer and was ready to bake in no time. Using a spring-loaded ice cream scoop makes these even easier to portion with no spills or drips.
These are so simple to make that they are perfect for beginning bakers or letting your children help you mix them. All you need is a couple of bowls and a whisk!
They would also be great with an easy powdered sugar or chocolate glaze if you want to take them up a notch.
I think these would a lovely addition to a brunch menu, a special treat for breakfast, or the perfect after school snack. When would you serve them?
I hope you make these Gluten Free Chocolate Muffins soon. Have a fabulous week and Happy Chocolate Monday!
Jane’s Tips and Hints:
If you are not gluten-free you can use regular all-purpose flour in place of the gluten-free flour blend and leave out the xanthan gum.
Gluten Free Chocolate Muffins
- 2 large eggs
- 3/4 cup (170 g) milk
- 2 tsp vanilla extract
- 2 tsp apple cider or white vinegar
- 2/3 cup (57 g) unsweetened cocoa powder
- 2 cups (240 g) gluten-free flour blend
- 1-1/4 cups (266 g) packed brown sugar
- 1 tsp baking powder
- 1 tsp baking soda
- 3/4 tsp kosher or fine sea salt
- 1/4 tsp xanthan gum or 1/2 tsp psyllium husk powder
- 1/2 cup (1 stick; 113 g) butter, melted
- Turbinado or raw sugar, for topping (optional)
- Preheat the oven to 350°F. Line a standard muffin pan with paper cups. Line a second pan with 3 or 4 paper cups and pour a little water in each of the empty cups.
- In a medium bowl, whisk together the eggs, milk, vanilla, and vinegar. Set aside.
- In the bowl of your stand mixer, mix together the dry ingredients. Pour the egg mixture along with the melted butter into the center of the bowl and mix until thoroughly combined. You can also mix these by hand with a whisk.
- Scoop the batter into the prepared muffin pans. Sprinkle the tops with sugar before baking, if desired. The cups will be fuller than normal, and the muffins will rise high during baking winding up with well rounded tops.
- Bake the muffins for about 20 minutes, or until a cake tester inserted in the center comes out clean. Carefully remove the muffins from the oven, leave them in the pans for 5 minutes then transfer to a wire rack. Let them cool about 15 minutes before serving.
Original recipe from King Arthur Flour: https://www.kingarthurflour.com/recipes/chocolate-breakfast-muffins-recipe
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