Pardon me while I have chocolate for breakfast. Chocolate muffins, that is.
I don’t know about you, but sometimes, I like a bite of something that’s a little sweet and chocolate-y with my morning cup(s) of coffee.
These muffins are real muffins. In other words, not just cupcakes that someone calls a muffin so they feel better about eating dessert for breakfast (although I’ve been known to do that a time or two, too! Shhh…).
Muffins are … muffins. Tiny individual quick breads you can grab and go, if you’re in a rush. Or you can simply enjoy them with your coffee while you peck away at the keyboard at home like I do.
Even though they look an awful lot like a cupcake, muffins aren’t nearly as sweet as their small cake cousins. They aren’t meant to be.
Muffins have a more dense texture than a cupcake, not as much sugar in the batter and tend to be a touch heartier.
Oh! There’s no frosting on a muffin, either. But I take care of that in this recipe for Delectable Gluten-Free Chocolate Muffins by sprinkling on a healthy portion of chopped dark chocolate before baking. Don’t skip that step!
In this recipe, you can use your favorite gluten-free flour blend with or without gum. I’ve tried both ways, and it comes out similar each way. Give Gigi’s Everyday GF Flour Blend (Gum-Free) a try, or use a packaged GF blend, if you prefer.
Either way, you’re going to love the results!
Delectable Gluten-Free Double Chocolate Muffins
- 1 ¼ cups (approx. 155 grams) Gigi’s Everyday Gluten-Free Flour Blend (Gum-Free) or similar gum-free blend
- ¼ cup (30 grams) cocoa powder
- ¾ cup (150 grams) granulated sugar
- 1 teaspoon baking soda
- 7 ounces dairy-free milk (I use unsweetened coconut milk; use any dairy or DF milk you prefer.)
- 2 eggs
- 1/3 cup + 1 teaspoon coconut oil , melted
- 1 teaspoon pure vanilla extract
- About ¼ cup (50 grams) dark chocolate (gluten-free, vegan), chopped (or sub chocolate chips)
- Preheat oven to 400F.
- Line a 12-section muffin pan with parchment liners.
- Combine flours, cocoa powder, sugar and baking soda in a large bowl; whisk to blend.
- Add oil and stir into dry ingredients until mixture is thick and no visible dry parts remain (this will keep your coconut milk from clumping in the batter when the cooler liquid ingredients are added). The mixture will be very thick.
- In a separate bowl, whisk together milk, eggs and vanilla.
- Add liquid mixture to dry/coconut oil mixture. Stir vigorously to blend to a smooth batter.
- Evenly divide batter among the 12 parchment lined muffin pan sections, then top with the chopped chocolate.
- Bake approximately 18 minutes, then remove from oven to cool a bit before serving.
Makes 12 muffins.