Let’s face it, the words ‘gluten-free’ and ‘delicious’ don’t usually go hand in hand. But fear not, my gluten-free friends, because I have discovered the secret to making muffins that will make you want to do a happy dance!
First things first, let’s talk about the basics. Gluten is a protein found in wheat, barley, and rye. It’s what makes bread dough stretchy and gives it that chewy texture we all love. But for those with Celiac disease or a gluten intolerance, consuming gluten can cause serious health issues.
So, what’s a muffin lover to do? Turn to gluten-free recipes, of course! But let’s be honest, most gluten-free baked goods taste like cardboard. That is, until I stumbled upon a gluten-free chocolate cake recipe that changed my life.
Now, I know what you’re thinking. What does cake have to do with muffins? Well, my friends, this cake recipe is the base for all of my gluten-free muffin creations. It’s moist, chocolatey, and best of all, it’s gluten-free!
But don’t just take my word for it. Here’s the recipe:
- 2 cups gluten-free all-purpose flour
- 2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 1 teaspoon xanthan gum
- 1 cup unsweetened applesauce
- 1 cup water
- 1/2 cup vegetable oil
- 2 teaspoons pure vanilla extract
Preheat your oven to 350°F and line a muffin tin with paper liners. In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, salt, and xanthan gum. In a separate bowl, mix together the applesauce, water, oil, and vanilla extract. Add the wet ingredients to the dry ingredients and mix until just combined. Pour the batter into the muffin cups, filling them about 2/3 full. Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Let cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Now that you have the base recipe, the possibilities are endless. Add in some fresh berries, a swirl of nut butter, or even some grated zucchini for a veggie boost. But my personal favorite is the gluten-free apple crisp muffin.
Here’s how to make it:
- 1 batch of the gluten-free chocolate cake batter
- 2 cups diced apples
- 1/2 cup gluten-free oats
- 1/4 cup almond flour
- 1/4 cup coconut sugar
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 cup cold butter, cut into small pieces
Preheat your oven to 350°F and line a muffin tin with paper liners. Prepare the chocolate cake batter according to the recipe above. Fold in the diced apples. In a separate bowl, mix together the oats, almond flour, coconut sugar, cinnamon, and nutmeg. Cut in the cold butter with a pastry cutter or two knives until the mixture resembles coarse crumbs. Spoon the muffin batter into the prepared tin, filling each cup about 2/3 full. Sprinkle the topping over the muffins. Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Let cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
So, there you have it. The secret to making delicious gluten-free muffins. Who says gluten-free has to be boring?!
