Awesome chocolate chip muffins with coffee. Breakfast!
Makes: 12 muffins
Prep Time: 8 minutes
Total Time: 1 hour, 10 minutes plus cooling time
If you like chocolate and coffee together, this is it. Made with our gluten free flour blend for muffins and quick breads, these decadent little nuggets are tasty and delicious with a delicate crumb. The batter will be thick and will fill regular tins, but don’t be alarmed – just smooth out the top as best you can with your spatula and bake them – they rise just enough to create a perfect muffin top and an awesome crumb! Enjoy!
2 1/2 cups gluten free flour blend for muffins and quick breads
1 1/4 cups granulated sugar
1/4 cup unsweetened cocoa powder
1/4 cup espresso powder of Bali coffee powder
1 Tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon xanthan gum or guar gum
1/2 teaspoon salt
3/4 cups milk
2 eggs
1 teaspoon vanilla extract
8 Tablespoons (1 stick) unsalted butter, melted and cooled
1 cup gluten free semi-sweet or bitter-sweet chocolate chips
1. Preheat Oven: Move oven rack to middle position. Preheat oven to 375 degrees.
2. Prep Pan: Spray 12 cup muffin tin with non-stick cooking spray. Set aside.
3. Mix Dry Ingredients: In a large mixing bowl, whisk together gluten free flour blend, sugar, cocoa powder, espresso powder, baking powder, baking soda, xanthan gum and salt until well combined. Set aside.
4. Mix Milk & Eggs: In another medium mixing bowl, whisk together the milk, eggs and vanilla extract until well combined.
5. Make Batter: Pour milk mixture into dry ingredients and stir well to combine. Stir in the melted butter until well combined. Fold in the chocolate chips until combined.
6. Fill Tins & Bake: Divide batter evenly among prepared muffin tins and bake for 25 – 30 minutes, when a toothpick will come out clean (unless you hit a chocolate chip, in which case, try again.)
7. Cool & Serve: Let muffins cool in pan for 5 minutes. Flip them out onto a wire rack and let cool for 15 minutes before serving. Enjoy.
