Fabulous Gluten Free Chocolate Muffins
A quick and easy recipe that yields a dozen of delicious and chocolatey muffins in under 40 minutes.
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
- Try and use the best quality cocoa powder to yield richer tasting muffins
- 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.
- 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.