Gluten Free Chocolate Muffins

Sharing is caring!

My 4-year old daughter ‘s favorite, these chocolate muffins made without baking powder /soda are gluten free, very chocolatey, super moist, extremely delicious, not overly sweet and only take 30 minutes to make from start to finish. Definitely a keeper!

My oldest daughter loves to bake and eat chocolate featured goodies. Every time she doesn’t want to go to kindergarten, I always tell her that we will make some muffins together when she returns home. So she is always looking forward to coming home and making these simple, super quick and delicious gluten free double chocolate muffins with the right amount of sweetness.

What you’ll need to make gooey chocolate muffins

  • 200 g (about 7 oz) dark chocolate
  • 70 g (2.8 oz/ about 1/3 cup) butter
  • 50 g (1.8 oz/ ½ cup) powdered sugar
  • a pinch of salt
  • 3 tablespoons cornstarch (corn flour)
  • 1 tablespoon vanilla sugar/ 1/4 teaspoon vanilla extract
  • 3 medium eggs, room temperature

How to make gluten free double chocolate muffins

Melt half of the chocolate and butter in the microwave or on the stove and let cool for few minutes. Cut the remaining chocolate into chunks. Preheat the oven to 180 ° C (356 °F), with both top and bottom heat and line 12 muffin tin with (cupcake/ muffin) paper liners.

Add butter, powdered sugar, vanilla sugar/ extract, eggs and a pinch of salt to a bowl and beat with a handmixer until creamy. Beat in cornstarch and then stir in melted butter – chocolate mixture.

Divide the batter within the prepared muffin cups.

Add some chocolate chunks on top

and bake for 10 minutes at 180 °c. Switch off the oven and let the muffins be inside the switched oven with a closed door for 5 minutes. After remove from the oven and serve immediately. Enjoy!

Love this gluten free double chocolate muffin recipe? Try my gooey chocolate muffin and chocolate tart recipe too!

Gluten free chocolate muffins

These chocolate muffins made without baking powder /soda are gluten free, very chocolatey, super moist, extremely delicious, not overly sweet and only take 30 minutes to make from start to finish. Definitely a keeper!
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Baking, Dessert
Cuisine: European
Keyword: baking with kids, gluten free double chocolate muffins, gooey chocolate muffins, how to
Servings: 12 Muffins
Author: Ester from esterkocht.com

Equipment

  • Muffin tin
  • Muffin paper liners
  • Hand mixer with whisk

Ingredients

  • 200 g (about 7 oz) dark chocolate good quality and not a couverture
  • 70 g (2.8 oz/ about 1/3 cup) butter
  • 50 g (1.8 oz/ ½ cup) powdered sugar (icing sugar)
  • a pinch of salt
  • 3 tablespoons cornstarch (corn flour)
  • 1 tablespoon vanilla sugar or 1/4 teaspoon vanilla extract
  • 3 medium eggs room temperature

Instructions

  • Melt half of the chocolate and butter in the microwave or on the stove and let cool for few minutes. Cut the remaining chocolate into chunks. Preheat the oven to 180 ° C (356 °F), with both top and bottom heat and line 12 muffin tin with (cupcake/ muffin) paper liners.
  • Add butter, powdered sugar, vanilla sugar/ extract, eggs and a pinch of salt to a bowl and beat with a handmixer until creamy. Beat in cornstarch and then stir in melted butter - chocolate mixture. Divide the batter within the prepared muffin cups. Add some chocolate chunks on top and bake for 10 minutes at 180 °c. Switch off the oven and let the muffins be inside the switched oven with a closed door for 5 minutes. Remove from the oven and serve immediately.

Did you make this recipe? I’d love to hear from you! Simply write a review and add rating to it.

Sharing is caring!

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating




*

This site uses Akismet to reduce spam. Learn how your comment data is processed.