Gluten free chocolate muffins
Gluten free chocolate muffins: While living in Italy, we ran an Air B ‘n’ B. Over the years we hosted a wide collection of guest from all over the world. All of them at one time or another during their stay, shared time with me in the kitchen. And nearly all of them wanted to watch me make muffins or American pancakes in the morning.
It used to amaze me that nearly all of our guests wanted American pancakes or muffins for breakfast and wanted to be able to make them for themselves when they returned home. Our gluten free muffins were as popular and were born in my kitchen in Formia, Italy. I have made them the same way ever since and even when playing with different flavors, I find that this recipe and technique serves me very well.
Luckily for me, our local supermarket had a nice range of gluten free flours that I learned to mix into my own blend. Here in America, I find the best place to get different flours, is at the local Asian supermarket and that it is more economical to mix your own blend than to buy it ready mixed.
You can verify that the color of your gluten-free chocolate muffins will be what you want. Take a small amount of dry ingredients and mixing it with a little water. The resulting color will be the color of your muffin when they are cooked.
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Gluten free chocolate muffins – Ingredients makes 7-8 large muffins
Dry ingredients:
- 60 grams (2 ounces) of potato starch
- 60 grams (2 ounces) of tapioca flour
- 80 grams (3 ounces) of rice flour
- 1/2 teaspoon salt
- 15 grams (3 teaspoons) of baking powder
- 2 grams (1/2 teaspoon) of xanthan gum
- 134 gr (5 ounces) sugar
Wet ingredients:
Using a measuring jug, add the ingredients in the following order. In my experience eggs are not always the same size and may slightly change the results, so I want you to arrive at 300 mls (1 1/4 cups) of wet ingredients so that the final preparation is always the same.
- 2 medium eggs
- 100 gr (4 ounces) vegetable oil
- 100 ml (0.4 cup) of milk or yogurt
- 2 teaspoon pure vanilla extract
Flavoring:
- 50 grams of chocolate powder (100%)
- 75 grams of chocolate chips
- Preheat the oven to 185C / 370F.
- Mix all the dry ingredients in a bowl including the chocolate powder listed under ‘Flavorings’. You can verify that the color of your chocolate muffins will be what you want. Take a small amount of dry ingredients and mixing it with a little water. The resulting color will be the color of your muffin when they are cooked.
- In a measuring jug, mix all the wet ingredients gently with a fork, for 30 seconds.
- Then pour the wet ingredients into the bowl of dry ingredients and stir gently for 1-2 minutes. If you mix the batter too much, you will notice that it will have the consistency of glue. If this happens your muffins will also have the consistency of glue. Therefore, carefully fold the batter to combine. Do not worry if the mixture is not homogeneous.
- Add the chocolate chips and mix again gently. Add a little milk or flour if necessary. An extra 2 tablespoon of flour or milk will make no difference to the results.
- Place your muffin cups into the cavities of the muffin try. Fill the muffin cups to two-thirds.
- Place the pan in the center of the oven for 17-18 minutes. To check the cooking time, slide a toothpick into one of the muffins and if it comes out dry, the muffins are ready.
- Remove from the oven and allow to cool to room temperature before serving.
