Double Chocolate Gluten Free Muffins

I have been working on tweaking a new recipe for a while (or at least that is my story for making batch after batch of these yummies!) and I am so happy to finally share the recipe with you!

They started out as a pound cake really but morphed a bit along the way.  The use of several flours including mochi rice flour (glutenous/sweet rice flour) added just the right amount of bounce/spring to make these into seriously yummy bakery sized muffins.

kbt_doublechocolategfmuffin

In futzing around with the recipe, I found out that cooking really is chemistry!  I wanted to take a lemon pound cake and turn it chocolate and all of a sudden I found out I was messing with acids and bases… adjusting moisture and leveners.  That’s why I love to experiment in the kitchen (and that’s why sometimes it goes well and sometimes not so much!)

These muffins do NOT have xanthan gum in them and yet retain their nice lovely texture.  The mochi flour is the secret… shhhh… don’t tell!

Double chocolate Gluten Free Muffins

Ingredients:

1 cup granulated sugar

1/2 cup plus 2 tablespoons melted butter

1 tablespoon coffee (liquid, not instant coffee powder or grinds)

1 teaspoon vanilla

2 eggs (room temperature, beaten well until frothy)

1 cups gluten free flour mixture (like King Authur Gluten free flour mixture)

1/2 cup Mochi Flour (like Mochiko)

3 tablespoons cocoa

1 teaspoon baking powder

1 pinch baking soda

1/2 cup water

1/4 cup mini chocolate chips

Directions:

Preheat oven to 325 degrees F.  Spray large muffin tins well with cooking spray (not the kind for baking with flour mixed in.)

In a large bowl, combine sugar and melted butter until well mixed.  Add coffee and vanilla.  Mix in beaten, room temperature eggs.

In separate bowl, sift together all dry ingredients (or you can sift right into the wet ingredients if your bowl is big enough.)  Combine until thoroughly mixed together.  Mixture will be slightly sticky and thick.  Add water and mix well.  Finally fold in chocolate chips.

Separate batter into 6 muffins, filling each cup about 2/3- 3/4 full.  (if you have a tin with more than 6 muffin cups, be sure to fill the extras with water so as to not ruin your tin.)

Bake at 325 F for 27-32 minutes or until toothpick inserted in center comes out clean.

Remove from tins while still a bit warm to prevent sticking.

Enjoy warm or at room temperature, freeze any uneaten muffins within a day for best flavor and texture.

 

kbt_doublechocolategfmuffin_middle

 

You could easily add a nice chocolate drizzle to the top… mmmmm…  Would love to know if you give these a try. Be sure to leave a comment if you do!

Thanks for stopping by!

 

 

 

 

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