Here is an amazing chocolate muffin recipe from Carol Fenster’s book “100 Best Gluten-Free Recipes”. It’s a chocolate muffin with chocolate chips and white chocolate drizzled over the top. I could hardly believe these muffins were gluten-free!
In the book, it says this recipe makes 12 muffins, but I got 19.
Be careful eating these – they are very addictive!
- 2 large eggs, at room temperature
- 1 cup milk of choice, warm (about 110ºF-I used almond milk)
- 1/2 cup canola oil
- 2 teaspoons pure vanilla extract
- 1 1/2 cups Carol’s Sorghum Blend
- 3/4 cup sugar
- 1/2 cup Hershey’s Special Dark cocoa powder
- 1 1/2 teaspoons xanthan gum
- 1 teaspoon baking soda
- 1 teaspoon salt
- 3/4 cup gluten-free semisweet chocolate chips
- 1/4 cup slivered almonds
- 1/2 cup chopped gluten-free white chocolate, melted
- 1 to 2 tablespoons milk of choice
Preheat the oven to 375º F. Grease muffin pan cups or line with paper liners.
To make the muffins: Beat the eggs with an electric mixer on low speed 30 seconds. Add milk, oil, and vanilla and continue beating on low speed until just blended.
In a small bowl, whisk together the sorghum blend, sugar, cocoa, xanthan gum, baking soda and salt.
Gradually beat the flour mixture into the liquid ingredients until the batter is smooth and slightly thickened, about 1 to 2 minutes.
Stir in the chocolate chips and almonds.
Divide the batter evenly in the muffin pan.
Bake 20 to 25 minutes on a rack in the middle of the oven until the muffin tops are firm, or until a toothpick inserted into the center of the muffin comes out clean. Let the muffins cool in the pan for 10 minutes, then take them out to cool another 5 minutes.
To make the drizzle: Combine melted white chocolate and 1 tablespoon of milk to make a thin smooth frosting. Add more milk a little at a time if needed. Drizzle the white chocolate mixture over the tops of the muffins.
A stranger is just a friend waiting to be sniffed!