Check out these gluten free chocolate muffins! Am I right?? These muffins are dangerous. If you don’t want to eat them all (or rather if you DO) it might be worth sharing the love and bringing the rest to work with you.
I’m excited for summer. It’s funny how I tend to view seasons with food goggles. Spring brings with it lemons, strawberries, and rhubarb.
Summer means avocados are actually ripe when I buy them from Publix and I don’t have to wait FOUR whole days until I mash them into guacamole. Thanks a lot Autumn. Blueberries come in season and I don’t have to take out a mortgage to buy them. Yes!
Fall means we get to throw canned pumpkin in EVERYTHING (also a win). And winter means we get to hunker down and eat soup, butternut squash reigning supreme (in my opinion).
There’s only one teeny tiny problem. I can’t seem to find the resolve to pop blueberries into anything but my mouth. Why desecrate something so incredibly delicious in its own right? I am determined this year to actually bake with them – or turn them into popsicles.
My father will be so proud. He likes popsicles more than I like my right arm.
All this to say, I thought I’d put one more chocolate recipe out there before blueberries and lemons win my heart again, as they do every summer. These muffins are delightful, not overly sweet or heavy with a lovely chocolate flavor. Make sure to use dark cocoa powder and not the regular stuff. I’ve used both hundreds of times and its amazing the difference. Dark cocoa powder produces a richer flavor, and of course a darker more eye appealing color.
These go great with a cup of coffee. If you are a little snooty when it comes to your coffee (hey we’re all snooty about something) I highly recommend Counter Culture Coffee. We use it almost exclusively.
If you’re more of a chocolate cookie lover, check out these double chocolate chip cookies.
- 1/2 cup butter, softened
- 3/4 cup sugar
- 2 eggs
- 2 cup Bob's Red Mill All Purpose 1:1 Gluten Free Flour
- 3 T. dark cocoa powder
- 2 t. baking powder
- 1 t. baking soda
- 1/4 t kosher salt
- 1/2 cup whole milk
- 1/2 cup buttermilk
- 1 cup semisweet chocolate chips
- Preheat oven to 350 degrees Fahrenheit. Cream butter and sugar with an electric mixer on medium speed for approximately 6 minutes, until fluffy and lighter in color. Scrape the bowl halfway through.
- Combine dry ingredients into a medium size bowl and stir with a spoon. Meanwhile spray a 12 hole muffin tin with nonstick spray.
- When butter mixture is done creaming add eggs one at a time until completely combined. Scrape the bowl as necessary.
- Add a third of the dry ingredients to the mixer until thoroughly combined, then do the same with a third of the milk mixture. Scrape the bowl as necessary. Continue to do this until all the dry ingredients and milk mixture is incorporated into the batter.
- Using a rubber spatula, fold in the semisweet chocolate chips. Using a portion scoop, fill each muffin hole almost all the way full.
- Bake at 350 degrees for approximately 22 minutes or until muffins have risen, bounce back to the touch and a toothpick comes out clean. (Poke the muffin more than once to be sure you are not hitting a chocolate chip)