Side Pannel
Gluten Free Chocolate Muffins
Gluten Free Chocolate Muffins
- Recipe Submitted by maryjosh on 01/18/2018
Ingredients List
- 4 tablespoons (56 g) unsalted butter, chopped
- 2 ounces unsweetened baking chocolate, chopped
- 1 1/2 cups (210 g) all-purpose gluten free flour (I used my Better Than Cup4Cup blend)
- 1/2 teaspoon xanthan gum (omit if your blend already contains it)
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 1/4 cup (20 g) natural unsweetened cocoa powder
- 7 tablespoons (84 g) granulated sugar
- 1 egg (50 g, weighed out of shell) + 2 egg whites (50 g) at room temperature, beaten
- 2 teaspoons pure vanilla extract
- 1/4 cup (2 fluid ounces) lowfat buttermilk at room temperature + enough water to make 2/3 cup (5 1/3 fluid ounces) liquid*
- 2 ounces miniature chocolate chips (optional, but included in nutrition info below)
Directions
Preheat your oven to 350°F. Grease or line a standard 12-cup muffin tin, and set it aside.
In a small, heat-safe bowl, place the chopped butter and chocolate and place over a small pot of simmering water, making sure the water in the pot doesn’t touch the bowl. Melt the chocolate and butter, stirring occasionally, until smooth. Set the bowl aside to cool briefly.
In a large bowl, place the flour, xanthan gum, baking powder, baking soda, salt, cocoa powder, and sugar, and whisk to combine well. Create a well in the center of the dry ingredients, and add the melted butter and chocolate mixture, egg and egg whites, vanilla, and buttermilk and water mixture, mixing to combine after each addition. The batter will be thick but smooth. Add the (optional) 2 ounces miniature chocolate chips. Divide the batter equally among the prepared muffin cups, smooth the tops with wet fingers.
Place the tin in the center of the preheated oven and bake until a toothpick inserted in the center comes out clean (about 19 minutes). Remove from the oven and allow to cool in the tin for 10 minutes before transferring to a wire rack to cool completely.
In a small, heat-safe bowl, place the chopped butter and chocolate and place over a small pot of simmering water, making sure the water in the pot doesn’t touch the bowl. Melt the chocolate and butter, stirring occasionally, until smooth. Set the bowl aside to cool briefly.
In a large bowl, place the flour, xanthan gum, baking powder, baking soda, salt, cocoa powder, and sugar, and whisk to combine well. Create a well in the center of the dry ingredients, and add the melted butter and chocolate mixture, egg and egg whites, vanilla, and buttermilk and water mixture, mixing to combine after each addition. The batter will be thick but smooth. Add the (optional) 2 ounces miniature chocolate chips. Divide the batter equally among the prepared muffin cups, smooth the tops with wet fingers.
Place the tin in the center of the preheated oven and bake until a toothpick inserted in the center comes out clean (about 19 minutes). Remove from the oven and allow to cool in the tin for 10 minutes before transferring to a wire rack to cool completely.
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