How to Make Fabulous Gluten-Free Chocolate Muffins!

November 12, 2020. Rainy and grey. Fabulous Gluten-Free Chocolate Muffins.

The weather was so gloomy I wanted to make something sweet to brighten up the day. I was searching on Pinterest for ideas and came across this recipe from officiallyglutenfree.com and this is definitely a keeper!

I have to say this is one of the most successful gluten free recipes I have ever baked – the resulting muffins are soft, chocolatey, with no weird smell or texture. The bonus is that making this recipe is fairly straight forward and whips up in less than 40 minutes!

The key substitute ingredients for regular all purpose flour are Rice Flour and Potato Starch (picture below). I have some rice flour leftover from making those pretty mochi mooncakes last month, and I always have potato starch in my pantry for the numerous Japanese recipes I love to make every so often. So this recipe is just perfect. I have used other flour substitute and this substitute combo works really well for muffins.

Let’s get baking!

Ingredients

Listed roughly in the order of use. I’ve included both metric and American measurements for ease of use.

2 large Eggs, room temperature
½ Cup (110g) Melted Butter
½ Cup (245g) Whole Milk
1 tsp Vanilla extract
¾ Cup (150g) Sugar
1 Cup (160g) Rice Flour
½ Cup (100g) Potato Starch
½ Cup (75g) Cocoa Powder
2 tsp (8g) Baking Powder
1 Cup (175g) Chocolate Chips, and more for topping

You will also need a regular 12 hole muffin pan, decorative muffin/cupcake paper liner & non stick cooking spray.

Making Fabulous Gluten-Free Chocolate Muffins

Gather all the ingredients. Preheat oven to 375°F (190°C). Prepare muffin tin with liner. Lightly spray with non stick cooking oil (PAM). Set aside.

In a large bowl, whisk eggs, melted butter, milk, vanilla and sugar thoroughly.

Add in the dry ingredients – rice flour, potato starch, cocoa powder and baking powder. Mix until well combined.

Finally, fold in the chocolate chips and distribute the batter evenly into the prepared lined muffin tins. When done, gently tap the pan to settle the batter. Top each cup with more chocolate chips.

Then, pop the pan into oven, and bake for 25 -30 minutes. Check the muffins at 25 minutes by inserting a bamboo skewer or cake tester in the center of a muffin – it should come out clean. Otherwise let it bake for another 3 to 5 minutes.

When ready, remove from oven. Transfer to cooling rack. Your rich chocolatey muffins are ready!

Notes on Fabulous Gluten-Free Chocolate Muffins

1. Try and use the best quality cocoa powder to yield richer tasting muffins.
2. Sifting the rice flour, potato starch, cocoa and baking powder together before adding to the wet ingredient will help ensure the mixture is well integrated.
3. Rice flour and Potato Starch can easily be found in your local Asian mart, as well as online.
4. These muffin tastes best on the day it is made. Uneaten muffin can be stored in air tight container for up to 2 days. For best tasting muffin, lightly toast in oven before eating.
5. For an interesting variation, try adding orange extract and orange rind into the batter. In general, orange flavor pairs beautifully with chocolate.

I was curious what are the most common substitute used for gluten free baking and cooking. This short guide was helpful => https://www.culinarynutrition.com/gluten-free-flour-guide/

Fabulous Gluten Free Chocolate Muffins

Jessica Lai Perez

A quick and easy recipe that yields a dozen of delicious and chocolatey muffins in under 40 minutes.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Course Breakfast, Dessert, Snack

Cuisine American

Servings 12 muffins

Equipment

• 12 hole muffin pan
• decorative muffin/cupcake paper liner & non stick cooking spray

Ingredients

  

• 2 large Eggs, room temperature
• ½ Cup (110g) Melted Butter
• ½ Cup (245g) Whole Milk
• 1 tsp Vanilla extract
• ¾ Cup (150g) Sugar
• 1 Cup (160g) Rice Flour
• ½ Cup (100g) Potato Starch
• ½ Cup (75g) Cocoa Powder
• 2 tsp (8g) Baking Powder
• 1 Cup (175g) Chocolate Chips, and more for topping

Instructions

 

• Gather all the ingredients. Preheat oven to 375°F (190°C). Prepare muffin tin with liner. Lightly spray with non stick cooking oil (PAM). Set aside.
• In a large bowl, whisk eggs, melted butter, milk, vanilla and sugar thoroughly.
• Add in the dry ingredients – rice flour, potato starch, cocoa powder and baking powder. Mix until well combined.
• Finally, fold in the chocolate chips and distribute the batter evenly into the prepared lined muffin tins. Gently tap the pan to settle the batter. Top each cup with more chocolate chips.
• Pop into oven, and bake for 25 -30 minutes. Check at 25 minutes by inserting a bamboo skewer or cake tester in the center of muffin – it should come out clean. Otherwise let it bake for another 3 to 5 minutes. When ready, remove from oven. Transfer to cooling rack. Your rich chocolatey muffins are ready!

Notes

1. Try and use the best quality cocoa powder to yield richer tasting muffins
2. Sifting the rice flour, potato starch, cocoa and baking powder together before adding to the wet ingredient will help ensure the mixture is well integrated.
3. These muffin tastes best on the day it is made. Uneaten muffin can be stored in air tight container for up to 2 days. For best tasting muffin, lightly toast in oven before eating. 

 

fabfoodflavors.com/how-to-make-fabulous-gluten-free-chocolate-muffins

Keyword breakfast, chocolate, gluten-free, goes with coffee, muffins, quick and easy, snack, teatime

Recipe adapted from officiallyglutenfree.com.

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