Gluten Free Triple Chocolate Muffins
These gluten free triple chocolate muffins are a delicious treat for any chocolate fan! Gluten free muffins with white, milk and dark chocolate chips, and an optional chocolate ganache filling.
Servings: 12 muffins
Equipment
Ingredients
- 100 g unsalted butter (softened)
- 175 g caster sugar
- 2 large eggs
- 140 g natural yoghurt
- 2 tbsp milk
- 210 g plain gluten free flour
- 40 g cocoa powder
- 2 tsp baking powder
- 1 tsp bicarbonate of soda
- 1/4 tsp xanthan gum
- 50 g white chocolate chips
- 50 g milk chocolate chips
- 50 g dark chocolate chips
For the ganache (optional)
- 200 g milk and dark chocolate
- 100 ml double cream
Instructions
- Preheat the oven to 200'C / Fan 180C / Gas Mark 6 and place 12 muffin cases in a 12-hole muffin tin.
- In a large mixing bowl, cream the butter and sugar together with an electric whisk until pale and fluffy. Add the eggs, yoghurt and milk and mix again until combined.
- Sift in the flour, cocoa powder, baking powder, bicarbonate of soda and xantham gum. Fold in using a wooden spoon or spatula until combined. Then pour in the chocolate chips and stir in until evenly distributed.
- Spoon the mixture evenly between the 12 muffin cases, and then place in the oven. Bake for 5 minutes and then turn the temperature down to 180'C / Fan 160C / Gas Mark 4. Bake for a further 15-18 minutes and remove from the oven.
For the optional ganache filling:
- While the muffins cool on a wire cooling rack, finely chop the chocolate and add it to a heatproof bowl.
- Heat the cream on a low heat in a pan, until *just* before boiling - do not let it boil. Remove from the heat, pour over the chocolate and stir until the chocolate is melted and the ganache is smooth. Leave to stand for 10-15 mins to cool.
- Decant the ganache into a piping bag. Use a sharp knife to cut a hole (around the side of your finger) into the centre of the muffins, not all the way through.
- Pipe the ganache into the centre of the muffins then leave to set before eating. Or enjoy while it's still all warm and molten!
Notes
- Weighing Scales vs Cups: You can toggle this recipe card to convert the ingredients into cups. However, I always recommend using weighing scales – these are cheap to buy and much more accurate. And in gluten free baking, a tiny variation can make a huge difference!
- Step-by-Step Photos: Check out the blog post above for step-by-step photos to guide you through how this chocolate muffin recipe should look at each stage.
- Storing, Making Ahead and Freezing: Check out the post above this recipe card for more information on how to make these chocolate muffins ahead of time and how to freeze any leftovers.
- Like this Recipe? It would mean SO much to me if you could leave a 5* rating and tell all your gluten free friends about this Gluten Free Chocolate Muffins!
Nutrition
Serving: 12muffins | Calories: 373kcal | Carbohydrates: 46g | Protein: 5g | Fat: 22g
