Chocolate muffins (gluten-free) are small, soft, and delicious cakes, perfect for snacks. I based my recipe on Bernard's kitchen but I revisited it gluten-free. They were truly delicious, even the next day. Thank you Bernard! Their light and melting texture seduces from the first bite. You can add chocolate chips for even more pleasure, but I didn't because my son had just had his wisdom teeth removed. I wanted him to be able to taste them. Easy to prepare, these muffins are to die for, even gluten-free. They keep a beautiful golden and puffy appearance thanks to a well-balanced flour blend. Served warm, they reveal all their chocolate aroma. They can be kept for several days while remaining soft.

Gluten-free chocolate muffins

UNITED STATES

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Preparation time 15 mins Cooking time 20 mins Rest time 5 mins Total time 40 mins

Servings: 12

Cooking method: Traditional

Ingredients

Servings

• 75g unsweetened cocoa powder
• 190g of sugar (I used coconut sugar and brown sugar )
• 100 g rice flour
• 40 g Teff flour
• 30 g of arrowroot starch
• 1 tbsp psyllium (for added lightness)
• 1 tbsp ground flax seeds (for extra softness (I use a coffee grinder))
• 150 g of milk
• 150 g butter
• 190g eggs (3 large or 4 small/medium )
• 1 tsp gluten -free yeast
• ¹ ⁄ ₂ tsp baking soda

Preparation

1. Preheat the oven to 190 degrees.
2. Melt the butter. Then mix the eggs, milk, melted butter, sugar and chocolate powder.
3. Add the ground flax seeds and psyllium. Mix.
4. Add the flours, baking powder, and baking soda. Mix well.
   

5. Fill muffin tins to the brim; I use a regular-sized 12-cup silicone mold.

   

6. Bake for 15 to 20 minutes. Remove from the oven and wait five minutes before removing from the mold and enjoying. 

   

Keywords: gluten-free chocolate muffins, easy recipe, soft, homemade baking, gluten-free dessert, gluten-free snack, soft muffins, American recipe, dark chocolate, gluten-free cooking.

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