Gluten-free chocolate muffins

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Prep time:

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Serves: 4

By poppyhattie

1

Ingredients

  • 130g self-raising flour, gluten-free

  • 1 splash vanilla extract

  • 3 tbsp milk

  • 1 tsp baking powder, gluten-free

  • 20g cocoa powder

  • 150g golden caster sugar

  • 2 eggs

  • 150g butter

Method

  1. Preheat the oven to 190C/Gas Mark 5.
  2. Sift flour, baking powder and cocoa together.
  3. Cream the butter and sugar until light and fluffy.
  4. Beat the eggs, vanilla extract and milk together.
  5. Add the egg mixture and flour mixture to the butter and sugar alternately, a bit at a time, beating thoroughly all the time.
  6. The mixture will seem sloppy – don't panic, it's meant to be - don't be tempted to add more flour to dry it up.
  7. Put the mixture into muffin cases and bake for about 15-20 minutes. Test them by tapping the top gently with a finger and seeing if they spring back.
  8. Give them a couple of minutes to firm up and then pop them onto a wire rack to cool.
  9. Decorate with chocolate butter cream, jelly diamonds, chocolate buttons, sugar stars etc.

Handy Hint

You can substitute reduced-fat spread for the butter, but check it's suitable for baking. The muffins will have a lovely crisp crust, so you may want to put butter cream inside rather than on top - cut a slot with a sharp knife and inject butter cream with an icing syringe/piping bag.

Additional Information

  • Nut Free

  • Gluten Free

  • Vegetarian

  • Cake/Dessert

  • Kids can help

  • Make Ahead

  • chocolate

  • cake

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Your comments

  • poppyhattie 23/06/12 08:36

    I prefer these muffins to 'normal' ones as they have a nice crust on them and a good texture - I experimented to get the best recipe for a friend who is Gluten Free - I tried them out on DH who said that he 'hated gluten free muck' and declared them to be very tasty (I didn't tell him that they were in fact gluten free...)