Chocolate Morning Muffin

I discovered these yummy chocolate morning muffin that are perfect any morning you want to tell your loved ones you’re thinking about them. This is is a moderately sweet recipe – not over the top as some muffins can be.  Be aware that the brand of gluten free flour you use will have a large impact on the overall flavor of the finished muffins. For this batch I used up a box of a brand my mother purchased – it was heavy on the buckwheat so the muffins tasted of buckwheat instead of chocolate. I advise using a more neutral brand such as the King Arthur gluten free all purpose flour.

As I’m always on the quest for yummy breakfast foods this recipe was a bit hit with my family. Add in a cup of hot chocolate and you’ve got some amazing chocolate goodness for Valentine’s Day.

Chocolate Morning Muffin from sloCooking.net

CHOCOLATE MORNING MUFFINS

Yield: 12 muffins
1 ½ cup gluten free all purpose flour
½ cup unsweetened cocoa
1 tsp baking powder
1/8 tsp kosher salt
½ cup firmly packed light brown sugar, heaping over the top
2 large eggs
1 cup soy milk + 1 tbsp white vinegar (to make “buttermilk”)
5 tbsp vegetable oil
Powdered sugar for dusting

Pre-heat oven to 400’F
Spray 12 muffin tins with non-stick spray, or use muffin liners
Mix soy milk & white vinegar together – set aside to “curdle” into “buttermilk”
Sift together: gluten free flour, cocoa, baking powder, and salt
Slowly stir in brown sugar
Lightly beat eggs
Gently mix into “buttermilk”
Combine wet ingredients into dry – stir gently, do not over mix
Spoon batter into prepared tins
Bake for 20 minutes, or until firm to the touch and a toothpick inserted into the center of a muffin comes out clean
Let them cool in the pan for 5 minutes, then remove from pan and cool on a baking rack
Just before serving dust with powdered sugar

Chocolate Morning Muffin
 
Author:
Serves: 12
Ingredients
  • 1 ½ cup gluten free all purpose flour
  • ½ cup unsweetened cocoa
  • 1 tsp baking powder
  • ⅛ tsp kosher salt
  • ½ cup firmly packed light brown sugar, heaping over the top
  • 2 large eggs
  • 1 cup soy milk + 1 tbsp white vinegar (to make “buttermilk”)
  • 5 tbsp vegetable oil
  • Powdered sugar for dusting
Instructions
  1. Pre-heat oven to 400’F
  2. Spray 12 muffin tins with non-stick spray, or use muffin liners
  3. Mix soy milk & white vinegar together – set aside to “curdle” into “buttermilk”
  4. Sift together: gluten free flour, cocoa, baking powder, and salt
  5. Slowly stir in brown sugar
  6. Lightly beat eggs
  7. Gently mix into “buttermilk”
  8. Combine wet ingredients into dry – stir gently, do not over mix
  9. Spoon batter into prepared tins
  10. Bake for 20 minutes, or until firm to the touch and a toothpick inserted into the center of a muffin comes out clean
  11. Let them cool in the pan for 5 minutes, then remove from pan and cool on a baking rack
  12. Just before serving dust with powdered sugar

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