Chocolate Muffins (Gluten Free)

Gluten-free chocolate muffins – a quick and delicious dessert, perfect for any occasion!

Preparation time: 15 minutes
Baking time: 20-25 minutes
Total time: 40 minutes
Number of servings: 10 muffins

In a world where taste and health can coexist, these gluten-free chocolate muffins are the perfect proof that you can enjoy a decadent dessert without compromising your diet. Whether you have gluten intolerance or simply want to try something new, this recipe will bring you joy and satisfaction.

Ingredients – the key to success

To make the best chocolate muffins, here’s what you will need:

For muffins (10 pieces):
- 300 g Schar universal gluten-free flour
- 100 g brown sugar
- 30 g cocoa (12%)
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon baking soda
- 1 teaspoon gluten-free baking powder
- 40 g coconut oil
- 200 ml fresh orange juice
- 100 ml sparkling mineral water
- Zest of one orange
- 2 teaspoons vinegar
- A pinch of salt

For the chocolate cream:
- 30 g Schar universal gluten-free flour
- 30 g brown sugar
- 100 g desiccated coconut
- 15 g cocoa
- 250 ml water
- 150 g dark chocolate (min. 50% cocoa)

For decoration:
- Fresh orange slices

Step by step – how to prepare

1. Preheat the oven: Start by preheating the oven to 180 degrees Celsius. This is an essential step to ensure even baking of your muffins.

2. Mixing the dry ingredients: In a large bowl, combine the gluten-free flour, baking soda, cocoa, cinnamon, and baking powder. Make sure to mix them well to avoid lumps.

3. Preparing the wet ingredients: In a separate bowl, add the brown sugar and orange juice. Mix until the sugar is completely dissolved. The next step is to add the sparkling mineral water, melted coconut oil (you can melt it in a double boiler), and orange zest. Mix everything well with a whisk until you achieve a homogeneous mixture.

4. Combining the ingredients: Pour the wet mixture over the dry ingredients. Use a whisk to mix everything well, ensuring that no lumps remain.

5. Filling the molds: Prepare the muffin molds (preferably silicone) and place muffin liners inside. Fill each mold almost to the top, keeping in mind that they won’t rise much during baking.

6. Baking the muffins: Place the molds in the preheated oven and bake for 20-25 minutes on the middle rack. It’s important to do the toothpick test: insert a toothpick into the center of one of the muffins. If it comes out clean, they are done. If not, leave them in the oven for another 3-5 minutes, but watch them closely.

7. Cooling the muffins: After baking, remove the muffins from the oven and let them cool. It’s recommended to try to remove the muffin liners while they are still warm. If you let them cool completely, it may be more difficult.

Preparing the chocolate cream

1. Mixing the dry ingredients: In a non-stick saucepan, combine the gluten-free flour, brown sugar, desiccated coconut, and cocoa.

2. Adding water: Pour the water over the dry ingredients and mix vigorously to avoid lumps. Make sure everything is well incorporated.

3. Cooking the cream: Place the saucepan over medium heat and stir continuously. You will notice the mixture thickening, which will take a few minutes.

4. Melting the chocolate: Once the mixture has thickened, remove it from the heat and add the broken chocolate pieces. Stir until the chocolate is completely melted.

5. Cooling the cream: Pour the cream into a bowl (preferably stainless steel for quicker cooling) and cover with plastic wrap. Let it cool completely, then refrigerate to firm up (ideally, leave it overnight).

6. Decorating the muffins: When you are ready to decorate the muffins, take the cream out of the fridge. You can slightly warm the cream over low heat, stirring continuously with a spatula. Transfer the cream into a piping bag with a star tip and decorate each muffin. Place a fresh orange slice on top for an extra touch of flavor and aesthetics.

Practical tips and variations

- Attention to ingredients: Always check product labels, especially if you have food intolerances. Make sure the product is certified gluten-free.
- Variations: You can experiment with different flavors by adding a bit of vanilla or ground nuts to the muffin mixture.
- Serving: These muffins are excellent served warm, alongside a cup of tea or coffee. If you want a more decadent dessert, you can add a chocolate sauce on top.
- Storage: The muffins can be stored in an airtight container for 3-4 days. If you want to keep them longer, you can freeze them.

Nutritional benefits

These gluten-free chocolate muffins are not only delicious but also healthier due to their ingredients. Gluten-free flour is easier to digest, and cocoa is rich in antioxidants. Brown sugar adds a deeper flavor and is healthier than refined white sugar. Coconut oil provides healthy fats, and orange juice adds a splash of vitamin C.

Frequently asked questions

1. Can I use another type of gluten-free flour?
Yes, you can experiment with other gluten-free flour blends, but make sure they contain binding agents like xanthan gum.

2. How can I make the muffins less sweet?
You can reduce the amount of brown sugar or use a natural sugar substitute.

3. Can I add fruits to the mixture?
Yes, adding pieces of banana or pear can bring extra moisture and flavor.

These gluten-free chocolate muffins are more than just a simple dessert – they can be a satisfying and joyful experience. Whether you enjoy them with loved ones or treat yourself, every bite will be pure pleasure! So, gather the ingredients and let’s enjoy this delicacy together!