These gluten-free chocolate muffins are small, soft, and indulgent cakes, perfect for an afternoon snack. I based this recipe on Bernard's Kitchen but adapted it to be gluten-free. They were truly delicious, even the next day. Thank you, Bernard! Their light and melt-in-your-mouth texture is irresistible from the first bite. You can add chocolate chips for even more enjoyment, but I didn't because my son had just had his wisdom teeth removed. I wanted him to be able to try them. Easy to make, these muffins are a real treat, even without gluten. They maintain a beautiful golden color and rise thanks to a well-balanced blend of flours. Served warm, they reveal their full chocolatey aroma. They keep for several days while remaining moist.

Gluten-free chocolate muffins

UNITED STATES

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

Servings: 12 Special regime:

Suitable for gluten-free use

Cooking method: Traditional

Ingredients

Servings

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

Preparation

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

5. Fill muffin tins to the brim; I use a 12-cavity silicone mold of normal size.

   

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

   

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

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