Double Chocolate Muffins
OK, I make these resolutions, like no more sugar or chocolate for breakfast, and I seem to always lose my way! But the kids were out with a friend who stopped at a nationally known coffee shop just to grab a cup of coffee for herself. Lo and behold the kids swarmed around the pastry display and saw these wonderful chocolate muffins. No, they weren’t gluten-free so no one got to have any, but I heard all about them when the kids got home! All about them for several days. And then my words came back at me–I’d said I would try almost anything they wanted so we could eat “normally” but gluten-free. The kids pointed out that chocolate muffins are normal for some folks. A long discussion ensued, and I decided to find a reasonable recipe for chocolate muffins that I could make for special occasions.
Here is one that seems to fit the bill. Made mostly with cocoa, minimal sugar and no icing. They really don’t taste too sweet, which is my usual complaint. I surprised the kids with them on Saturday after completing the fires week of school Everyone liked the muffins especially the crunch of the sugar crystals on top. I got points for being open-minded and the family has another gluten-free special treat for all to enjoy. I just thought you might like to try this one out for your family. Let me know how it’s received at your house!
- 1¾ cup Baking Free™ gluten-free All Purpose Flour (217 g)
- 1 cup sugar
- ½ cup unsweetened cocoa powder
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- 1 teaspoon coffee granules
- 2 Large eggs
- 1 cup milk
- ½ cup butter, melted
- ½ cup mini chocolate chips--gluten-free
- 1 tablespoon Turbinado sugar
- Heat oven to 350 degrees F. Prepare cupcake tin by using liners.
- Combine flour, sugar, baking powder, baking soda, coffee if using in a large bowl. Mix together.
- Add eggs, milk, chips and melted butter. Stir to combine well.
- Spoon into muffin tins. I filled mine ⅔ full to have larger muffins with muffin tops. I made 12 muffins. If you want smaller ones only fill about half. Top with sugar crystals to make a crunchy top (optional).
- Bake 18-20 minutes or until a toothpick inserted in the center comes out clean. Cool in tin for about 10 minutes. Serve warm or at room temperature.