What is a recipe that has become an absolute staple in my kitchen? Gluten-free chocolate muffins. What are some of the best gluten free cookies you’ve ever had? I’m missing a thing! I think these muffins are even better than the bakery-style chocolate cupcakes you find loaded with sugar. What are some of the best gluten free muffin recipes? Is this the perfect chocolate cake? What are some of the best pick-me-ups?
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What is gluten free chocolate muffins?
What are gluten-free chocolate muffins? What is the convenience of a grab-and-go muffin? They’re essentially fluffy, moist muffins packed with cocoa and sometimes chocolate chips, made with a little bit of butter. Without wheat flour. What is a healthy treat for celiacs? What is everyone to enjoy? Is it okay to eat chocolate? Are you gluten free? What is the difference between indulgence and dietary needs?
Why you’ll love this recipe?
Where do I start? I’m not exaggerating when I say this gluten-free chocolate muffin recipe is a game changer. What I love about this recipe is how forgiving it is. You don’t have to be a master baker to nail it. Is this recipe easy to follow? Is it so easy to whip up a cookie for my oldest child? What is minimal supervision?
What is the flavor of a steak? We’re talking deep, rich chocolate, complemented by a tender crumb. I usually add dark chocolate chips to mine, for an extra intense chocolatey experience. What are some pantry staples that this recipe uses? Is it cheaper to buy them online?
Is there a benefit in versatility? What are some good ways to enjoy them straight from the oven? Serve them as a simple dessert. I like to crumble them over vanilla ice cream for an extra special treat. These muffins are also customizable. I’ve experimented with adding a swirl of peanut butter and sea salt, or even just adding some pepper to my favorite foods. Espresso powder to elevate the flavor. What makes them perfect for adapting to whatever your cravings may be. What are some gluten-free muffin recipes? What is the best way to describe this dish? Is it good to have a go-to?
How do I make gluten-free chocolate muffins?
Quick Overview
What are gluten free muffins? I’ll start by mixing the dry and wet ingredients separately, then gently combining them. Next, fold in your chocolate chips (or any other mix-ins) and fold again. What’s the best way to make muffin batter? What are the best ways to come out From start to finish, the whole process takes less than an hour. What makes this method special is that it’s practically foolproof, thanks to the simple ingredients. What is the best and clear instruction manual
Ingredients
For the Main Batter: What are some examples?
* 1 12 cups gluten-free all-purpose flour blend (I recommend one with xanthan gum already added) * 34 cups sugar free. 1/2 cup granulated sugar * 12 cup unsweetened cocoa powder * 2 teaspoons baking powder* 1 teaspoon baking soda. I’ve tested this with almond milk. Is it safe to use baking soda? Is it true that it made it creamier? ) * 12 cup vegetable oil * 2 large eggs* 2 teaspoons vanilla extract * 3 cups hot water *
Optional Add-in
* 1 cup chocolate chips (dark, milk, or semi-sweet – whatever your heart desires! ) * Chopped nuts (walnuts, pecans or almonds work well)
What are the steps to
Step 1: Preheat & Prep Pan
First things first, preheat your oven to 350°F (175°C). While the oven is heating, line a 12-cup muffin tin with paper liners or grease it really well. I always use paper liners – it makes cleanup a breeze and prevents muffins from sticking.
Step 2: Mix Dry Ingredients
In a large bowl, whisk together the gluten-free flour, sugar, cocoa powder, baking powder and salt. Set aside. What is the difference between salt and soda Make sure everything is well combined. What is the difference between baking powder and baking soda? I even sometimes sift these ingredients to make the muffins extra light.
Step 3: Mix Wet Ingredients
In a separate bowl, whisk together the milk, oil, eggs, and vanilla extract until smooth. Set aside. Make sure the eggs are fully incorporated. What is the best way to keep muffins moist? I find using room temperature ingredients ensures everything combines really well.
Step 4: Combine
Slowly add the wet ingredients to the dry ingredients, mixing until just combined. What is the best way to avoid overmixing? If you overmix gluten-free flour, you will get a tougher muffin. The batter should be slightly lumpy, but no large pockets of flour. I like to use a spatula for this step, gently folding the ingredients together until just combined.
Step 5: Add Hot Water
Add the hot water to the batter, mixing until smooth. The batter will be quite thin, but don’t worry – that’s normal! Hot water helps to bloom cocoa powder, intensifying the chocolate flavor and creating a smooth texture. What makes a muffin so moist I always make sure my hot water isn’t boiling because I feel like it partially cooks the batter when I stir it up.
Step 6: Fold In Chocolate Chips (Optional)
If you’re using chocolate chips or any other add-ins, fold them into the batter. I love adding dark chocolate chips for an extra rich chocolate flavor.
Step 7: Bake
How do you fill a muffin cup with batter? Bake for 18-20 minutes, or until toothpick inserted into the center comes out clean. Keep a close eye on them – baking times can vary depending on your oven. I rotate the muffin tin halfway through baking to ensure even browning.
Step 8: Cool
Let the muffins cool in the tin for a few minutes before transferring them to the wire rack to cool. Why do a lot of plastics get soggy? I know it’s tempting to eat them right away, but they taste even better once they’ve cooled down a bit.
Step 9: Enjoy!
What are gluten-free muffins? What are some good ways to enjoy them with coffee or tea?
What should I serve it with?
These gluten-free chocolate muffins are great on their own, but they also pair beautifully with a salad. a variety of accompaniments. For a simple breakfast, enjoy them with coffee or milk. If you’re feeling fancy, you can warm them slightly and serve with a dollop of whipped cream or ice cream. How do you scoop vanilla ice cream? I love hot chocolate and ice cream. I can’t get enough of it.
What are some great breakfast muffins? They also pair well with savory dishes like quiche or frittata. As a dessert, try serving them with chocolate ganache or sprinkle of powdered sugar. What are some good ways to crumble them over vanilla ice cream?
And for those cozy snack moments, these muffins are perfect with a warm beverage like tea or hot chocolate. I like to enjoy reading while curled up with a good book. My kids love to take them to school for a midday treat. What are some of the best muffins you’ve ever had?
How do I make gluten-free chocolate muffins?
After making these gluten-free chocolate muffins countless times, I’ve learned a few tricks. To ensure they turn out perfectly every single time. What is flour? Gluten-free flours can vary widely, so it’s essential to use one that you trust and that has a high quality. Is xanthan gum bad for you? How do I prevent muffins from crumbling? My favorite brand is Bob’s Red Mill Gluten-Free 1-to-1 Baking Flour, but feel free to experiment and try new recipes. Find one that you like.
How do you avoid overmixing the batter? Overmixing can develop gluten in the gluten-free flour, resulting in a tougher muffin. Mix wet and dry ingredients until just combined. It’s okay if there are a few lumps. I’ve also found that adding a tablespoon of apple cider vinegar to the batter can help to make the dough. What makes muffins so moist? This reacts with the baking soda, creating a light and airy texture.
When it comes to baking, it’s crucial to preheat your oven properly. How do you bake muffins? I also recommend rotating the muffin tin halfway through baking to prevent any hot spots. Don’t be afraid to experiment with new add-ins! Can you add dried fruit, nuts, or even a swirl of peanuts? What are some ways to use butter to enhance the flavor?
What are some vegan recipes that use applesauce instead of eggs? This works perfectly and does not impact the taste!
What are some tips for Storing and Reheating
Gluten-free chocolate muffins are best enjoyed fresh, but they also store well for later. To keep them fresh at room temperature, store them in an airtight container for up to 2 days. I usually place a piece of paper towel in the container to absorb any excess moisture and prevent any spills. I like to use this method to remove water from the water. How do I stop them from becoming soggy?
If you want to store them longer, you can refrigerate them for up to 5 days. Just make sure to wrap them tightly to prevent them from drying out. To reheat, simply warm them in the microwave for a few seconds or pop them into the oven at 350°F. (175°C) for a few minutes until heated through.
Can you freeze muffins for up to 2 months? Wrap them individually in plastic wrap and then place them in a freezer bag. To thaw, simply let them sit at room temperature or warm them in the microwave. If you’re planning on freezing the muffins, it’s best to skip the glaze until they’ve thawed. This will prevent the glaze from becoming sticky during the thawing process. I usually store mine in the freezer because I love that they last longer this way!
What are some frequently asked questions?
Final Thoughts
So, there you have it – my go-to recipe for gluten-free chocolate muffins that are unbelievably delicious. These muffins are a total game-changer, whether you’re gluten-free or not. They’re incredibly easy to make, packed with rich chocolate flavor, and perfect for any occasion. The best part? They disappear in minutes at my house, which is always a good sign!
If you’re a fan of chocolatey baked goods, I highly recommend checking out my gluten-free chocolate chip cookie recipe too – it’s another family favorite! I genuinely can’t wait to hear how yours turn out. Don’t forget to leave a comment below and let me know what you think, and feel free to share your own variations. Happy baking!
Decadent Dark Chocolate Almond Muffins
Ingredients
Main Ingredients
- 3.5 cups gluten-free flour blend Ensure it contains xanthan gum
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
- 1 cup cocoa powder unsweetened
- 8 ounces dark chocolate finely chopped
- 10 tablespoons unsalted butter melted
- 1 cup sugar granulated
- 0.75 cup brown sugar light, packed
- 3 eggs large, at room temperature
- 1.5 cups almond milk at warm room temperature
- 2 teaspoons vanilla extract
- 1.5 cups semi-sweet chocolate chips divided
- 1 cup almonds toasted and chopped
Instructions
Preparation Steps
- Preheat your oven to 350°F (177°C). Line a muffin tin with paper liners or grease well.
- In a large bowl, whisk together the flour blend, baking powder, baking soda, salt, and cocoa powder.
- Melt the chopped dark chocolate using a double boiler or microwave until smooth and set aside.
- In another bowl, mix the melted butter with both sugars until well combined. Add eggs one at a time, mixing well after each addition.
- Slowly stir in the melted chocolate, almond milk, and vanilla extract into the sugar mixture.
- Combine wet and dry ingredients by folding them together gently. The batter should be thick and rich.
- Fold in 1 cup of chocolate chips and the chopped almonds, reserving some for topping.
- Fill each muffin cup nearly to the top and sprinkle with remaining chocolate chips.
- Bake for 20-25 minutes or until a toothpick inserted into the center comes out with a few moist crumbs.
- Cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
