Wednesday, September 29, 2010

Gluten Free Double Chocolate Muffins Recipe


Here's an easy gluten free "back to school" muffin recipe. Muffins surprise me. Sometimes I like them. Sometimes I don't. I've realized I'm not a fan of fruit muffins because they are often very moist and can go bad quickly (I've eaten one too many soggy fruit muffins). 

Chocolate muffins on the other hand? Well they might as well be cake! I can definitely do "cake" for breakfast or as a mid-morning snack. 

These muffins are super easy to whip together because I used the revised gluten free Master Baking Mix as the base.  Feel free to use any gluten free all purpose baking mix you have on hand! 

Karen M., a dear friend from the GLG Facebook page has become my unofficial recipe tester. She tested these muffins a few weeks ago with her family and here's what she said: "Muffins went over great this morning! We doubled the recipe, used rice milk and used sugar. Made super sized and baked for 23 min. My mom has been craving a double chocolate muffin so she joined us for breakfast and we ate them all! Thanks!"

My husband is not a huge fan of baked goods (unless you count these chocolate chip cookies -- those don't last 24 hours in our house)  but he really enjoyed these muffins and took a few with him to work. If you are a chocolate fan, I think you'll really enjoy these easy gluten free double chocolate muffins. 



Gluten Free Double Chocolate Master Mix Muffins
free of gluten, dairy/casein, and soy
created by carrie @ gingerlemongirl.com
print-friendly recipe. 

Makes 6 muffins

1 cup Revised Gluten Free Master Baking Mix
2 tablespoons baking cocoa
1/4 cup agave nectar or- sugar
1/3 cup almond milk
1 egg
1 teaspoon vanilla
1/4 cup allergen-free chocolate chips

Directions:
Preheat oven to 350 degrees. Line a muffin tin with 6 paper liners. In a medium sized bowl add gluten free master baking mix and cocoa. Stir together and add milk, egg, agave, and vanilla. Stir wet ingredients into dry ingredients. Fold in chocolate chips. Fill muffin tins 3/4 full with batter. Bake for 17-20 minutes until muffins are golden brown and a toothpick inserted in the middle comes out clean.


Carrie's Notes:
  • Egg Free Option: To make this egg free, simply mix 1 tablespoon ground flax seeds with 3 tablespoons hot water. Mix together, allow it to gel and then add it to the wet ingredients in place of the egg. The muffins won't rise quite as high, but will still be quite good!
  • Non-dairy milk: Any non-dairy milk substitute will work. Karen used rice milk, I generally prefer almond milk. So use what your family loves. 
  • Gluten Free All Purpose Baking Mix: If you don't have any Master Mix -OR- any general gluten free all purpose baking mix simply use: 1/3 cup sorghum flour, 1/3 cup brown rice flour, and 1/3 cup arrowroot starch, 2 teaspoons baking powder, and 1/2 teaspoon xanthan gum. Also add 1-2 tablespoons of vegetable oil to the wet ingredients. 

This recipe has been included in this week's Gluten Free Wednesdays food carnival hosted by Linda at The Gluten Free Homemaker
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12 comments:

  1. I LOVE muffins and those look absolutely delicious!

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  2. I love any type of muffin, even the wet fruity ones. These look like a real winner. You can't go wrong with chocolate, and I love the rise you got on these.

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  3. I am going to have to save this recipe for Thanksgiving week. A friend of ours who has Celiac will be visiting that week and I'll be giving her more cooking lessons. This recipe looks easy enough for her to want to fix them herself. :)

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  4. GirlWhoLovesCupcakes - Thank you!! :-) Wish I had brought some today!

    Linda- Thank you!! I love high rising muffins!! I agree, chocolate makes everything better!

    Hunters - Aww! That would be awesome! I'd love for your friend to make these! They are so easy!

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  5. Muffin fan here. Can't go wrong with super easy and chocolate in the description. The kids would love these, too.

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  6. My fave, my fave, my fave. I love chocolate muffins. I'm with you - I wish I hated baking so I'd drop a few pounds! But I can't so I won't. Oh, well. Might as well make muffins!

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  7. Yum-o! And I love that the recipe only makes 6 - we couldn't have more than 6 in the house probably!

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  8. Oh, I'm big on muffins ... muffins say love to me! ;-) I love the rise on these babies. Now you've got me craving muffins with no time to make them before I head off to work ... darn it. LOL

    Thanks, Carrie!

    Shirley

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  9. Hi Carrie,

    I was wondering what the difference between baking cocoa and cocoa powder is? I have cocoa powder already and wondered if it would work in this recipe. They look delicious!
    Thank you,
    Teresa

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  10. Hi Teresa - Good guestion! Baking cocoa is the same thing as cocoa powder, I guess I didn't want people to use hot cocoa mix as opposed to cocoa powder! But I think in the future I'll just say cocoa powder as that seems less confusing!! :-) Glad you brought this up!

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  11. Wow these look tempting. I would definitely need to have the kids around when I make these - I wouldn't want to be tempted to eat them all!

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  12. These were pretty good! I had no dry milk powder for the GF Master Mix, so I just followed your suggestions with the alternate flours to use, which are typically the ones I prefer. I just used all honey instead of sugar because I was out of organic (just had regular white for baking cakes), which probably lent some moisture. I also used 1/8 cup of light olive oil and an additional 1/4 up of applesauce for some added moisture as well. I think I would actually cut the xanthan down by 1/2 or even by 1/4. I really like my muffins a little more on the crumbly side. Not dry crumbly, but just nice and moist with just a slight crumble to them. Even my wheat muffins were always slightly crumbly, which I loved. But I do prefer my cupcakes to hold together more. I think that I will make a chocolate ganache next time to 'dunk' these chocolate gems in. My muffin pan is a bit wider than it is higher, so I didn't get a great rise on my muffins like you did, but they still turned out just fine. Thanks for sharing...I am enjoying your recipes, especially for the baked goodies!
    Trish xx

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Thank you for commenting on Gingerlemongirl.com. I appreciate your comments, ideas, stories, and feedback!

To send me recipes to try or for gluten free baking help, feel free to email me at gingerlemongirl (at) gmail (dot) com.

Sincerely,
Carrie

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