Gluten Free Double Chocolate Muffins
 
Prep time
Cook time
Total time
 
Author:
Serves: 12 Muffins
Ingredients
  • ¾ c brown sugar, packed
  • ⅓ c vegetable oil
  • 6 tbsp unsweetened cocoa powder*
  • 6 tbsp HOT water
  • 2 eggs
  • 2 tsp vanilla extract
  • 1⅔ cups gluten free self raising flour
  • 2 tsp baking powder
  • ¼ tsp salt
  • ¾ cup Greek yogurt
  • 1⅓ cup semisweet chocolate chips, divided
Instructions
  1. Preheat oven to 400F/200C/Gas 6.
  2. Line a standard size muffin tin with liners, set aside.
  3. In a large mixing bowl or the bowl of a stand mixer, combine the sugar and oil. Beat on high for 2 minutes.
  4. Combine the cocoa and the hot water in a small bowl, whisk until a smooth paste forms. Add to the sugar and oil, beat for 1 minute.
  5. Add the eggs and vanilla, mix until combined.
  6. In a separate mixing bowl, whisk together the flour, baking powder and salt.
  7. Gradually alternate adding the dry ingredients and the Greek yogurt to the large mixing bowl. DO NOT OVER-MIX. Fold in 1 cup of the chocolate chips.
  8. Using a large scoop, fill each liner. Sprinkle the remaining ⅓ cup of chocolate chips on top and gently press into the batter.
  9. Place in the oven to bake for 7 minutes, then reduce the heat to 350F/180C/Gas 4. and continue baking for 10-12 more minutes. The cracks should look slightly moist and the edges should be firm.
  10. Remove from oven and allow to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Recipe by at https://laurasglutenfreekitchen.com/2017/11/gluten-free-double-chocolate-muffins/