Chocolate Breakfast Muffins
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From the Department of Redundancy Department, this just in: I love muffins. Sometimes, I delight myself by thinking of all the different compartments in my wee little head. They’re kinda … more »

From the Department of Redundancy Department, this just in:

I love muffins.

Sometimes, I delight myself by thinking of all the different compartments in my wee little head. They’re kinda like muffins in a muffin tin. And loathe as I am to mix a metaphor, I have painted myself into a corner, and now must have 12 head compartments. My head is, apparently, a standard 12-cup muffin tin.

Here goes nothin’:

1. My Children.
2. This Blog.
3. Book Proposal {oh cr*p, due soon}.
4. My Book.
5. My Husband.
6. June Celiac Camp Weekend Plans
7. Master’s Degree in Social Work
8. New Recipes {see nos. 1., 2., & 3. above}
9. You.
10. General Mills {You’ll see, hopefully}.
11. Getting a prepared version of something like these to market.
12. My Children {there are 3 of them, so really this should be a baker’s dozen}.

See? I’m compartmentalizing. My mind is made of muffins. That might explain a lot, come to think of it.

Just when I think that everything that ever should be baked has already been baked, and chronicled on the Internet, I go looking for someone else’s recipe for Gluten-free Chocolate Muffins — and come up empty. I wanted to make lightly sweet, terribly tender and moist cocoa breakfast muffins without chocolate chips. And I didn’t wanna come up with  my own recipe. I just wanted to fill my cups with the fruits of someone else’s labor. Is that so much to ask? Apparently, it is. Since I came up empty on the www, I did it myself. Here’s what happened:

5.0 from 3 reviews
Chocolate Breakfast Muffins
By: 
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
Gluten-free chocolate {cocoa} breakfast muffins
Ingredients
  • 1 cup plus 2 tablespoons milk at room temperature
  • 1 tablespoon cider vinegar
  • 1 stick (8 tablespoons) unsalted butter, at room temperature
  • ¾ cup packed light brown sugar
  • 2 extra-large eggs
  • 1½ teaspoons peppermint OR vanilla extract (matter of taste)
  • 1½ cups all-purpose gluten-free flour (I use Better Batter)
  • ¾ teaspoon xanthan gum (omit if using Better Batter)
  • ⅔ cup unsweetened cocoa powder
  • ¼ teaspoon ground cinnamon (trust me)
  • 1½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon kosher salt
Instructions
  1. Preheat your oven to 350 degrees Fahrenheit. Grease or line a standard twelve-cup muffin pan with vegetable shortening (or unsalted butter) and set it aside.
  2. In a container with a tight-fitting lid, combine the milk and cider vinegar and shake vigorously. Set the container aside.
  3. In a large bowl, beat the butter and sugar until well combined. Add the eggs one at a time, beating well after each addition until smooth. Add the peppermint or vanilla extract and stir to combine.
  4. To the wet ingredients, add the flour, xanthan gum, cocoa powder, cinnamon, baking powder, baking soda and salt, beating well after each addition. Add the milk and beat the mixture until it becomes thicker and a bit more elastic.
  5. Distribute the batter evenly among the twelve muffin cups. Place the muffins in the preheated oven and bake for 20 to 25 minutes or until a toothpick inserted into the center of a middle muffin comes out clean, rotating once during baking.
Notes
Non-dairy subs are fine for the butter and the milk, but please remember that these substitutes do change how things will shake out in the final muffin. But they'll still be chocolate muffins. And you'll still be eating them in less than 40 minutes. Pfffffft.

 

So tell me about your cups, and I’m not talkin’ about braziers {but we can talk about that, too, if you like; remember — I keep mine on a belt organizer}.

What’s in your muffin cups, lovely friends?

xoxo
Nicole

  • Janet Slater

    how do you measure your better batter flour, by scooping it or by weighing it?

    • Nicole

      Hi, Janet,
      I fluff, scoop, and level off. I have weighed it before, and its weight per cup {volume} is very consistent. I hope that helps!
      xoxo
      Nicole

      • Janet Slater

        I hope so. I weigh it out as a rule. Thought maybe that was why some of my recipes were coming out too wet (not enough flour). Maybe not though. :-(

        • Nicole

          I wonder, Janet. How much weight were you using as a guide per cup? Were you using your own recipes or some of mine? I’m wondering…
          xoxo
          Nicole

  • Kadren

    Oh my, I can’t wait! And by the way, I put mini chocolate chips in my banana muffins and have to say they are delightful for breakfast. :) As long as there is no frosting, I think you can safely say it’s a muffin. LOL Besides, you created it, you can call it anything you want. :) Good idea on the belt hanger, too.

    • Nicole

      Hi, Kadren,
      I think banana muffins are breakfasty no matter what – chocolate chips or not! But I agree with you, that if you make it you can call it whatever you want! The older my kids get, though, the less spin doctoring I find I can do!
      Thank you for posting. :)
      xoxo
      Nicole

  • Anneke

    Muffins are in the oven! The batter tasted great, so I am sure they will be delicious. Seemed like a lot of batter for 12 muffins, but I always follow your directions, so I am not worried. Had to use vanilla, because one of my kids can’t stand mint — maybe I will make a whole batch just for myself sometime with the mint, after all, we like muffins because they are “all mine,” right? We are having them for dinner, I often do muffins for dinner as a carb instead of potatoes or rice.

    • Nicole

      Hi, Anneke,
      They’re “generous” muffins, for sure. They ARE all yours! Oh how I love mine all mine. Interesting that you serve muffins with dinner. Why did I never think of that?
      xoxo
      Nicole

      • Anneke

        Nicole — Long ago, when I could eat gluten, I used to grab the muffin mixes that made six muffins because they were so much faster than potatoes or rice, and it was a sure thing that my kids would at least eat that if they were being picky about the rest of the meal. A blueberry muffin and a glass of milk, and I knew they weren’t going to starve before morning. Even making muffins from scratch takes no time at all, and I can make the rest of the meal while they are baking. Plus, there is no fighting about who got more, muffins are all the same size, and they are ALL MINE when they are on my plate! I am so loving all your delicious recipes, too bad I am almost out of flour right now . . . must get to the gluten free store on Saturday to buy more! Thanks so much, Anneke

        • Nicole

          Hi, Anneke,
          That sounds like nothing short of a stroke of genius! Muffin mixes that make 6 muffins? I honestly have never heard of that. Go figure. :) Muffins are definitely easy to divide up, and easy to “own” {a.k.a. mine all mine – it comes as no surprise to me that I have a lot in common with your children}. Genius!
          The flour problem you speak of is why I buy mine in 25 lb. bags. GF all purpose flour is like air to me. I can’t live without an ample supply!
          xoxo
          Nicole

          • Anneke

            You crack me up, Nicole! The muffin mixes are Betty Crocker, I think, or Duncan Hines, and they are right there in the brownie mix aisle. At least, I assume they are still there — I don’t even look in that aisle anymore! Do you think I should just go for the 25 lb bag of Better Batter, even though I have never tried it, or should I get the 5 lb bag first and give it a whirl? I have been using Jools lately, which works well, but is $20 for 5 lbs. Thanks! Anneke

            Hi, Anneke, It’s hard about the size of the bag. Ideally, you could find a small box in a local store to try it out. Quite honestly, I have never tried Jules’ flour, but I know people like it. I think Better Batter is similar (the ingredients seem similar), but I don’t really know how it compares. I love the price and abundance of the 25 lb. bag of Better Batter. I’m not sure, though! I hate to see you waste time/money on a smaller box, but maybe you should? xoxo Nicole

  • Sarah Dean

    I have all the ingredients. I’m SO making these after the kids go to bed, but I’m adding chocolate chips and still calling them “muffins”. So there! :) I’ve been totally craving chocolate lately and I think these JUST might do it for me. Yummy!

    • Sarah Dean

      Mmmmmmm….just ate some. This recipe is SO good!

      • Anneke

        Sarah — how did you like adding the choc chips? Were they really moist?

        • Nicole

          Sarah – we want to know how they turned out with chips!
          xoxo
          Nicole

        • Sarah Dean

          It turned out pretty good. I used large Ghiradelli 60% cacao chips and they were quite tasty, but I think next time I would use mini chips as a previous poster suggested. They would be more uniform throughout the muffin.

          I actually had to freeze the muffins so there would be some left for my husband when he gets back from his work trip. I was very tempted to eat the entire pan! Also, I used the cookie molds again (I love I’m finally finding use for them!) so the kids could have some and they’d be smaller. I had enough batter to do all 12 molds AND 12 regular muffins. These are SO amazingly yummy!

          • Nicole

            Hi, Sarah,
            Thanks for getting back to us on the chocolate chip situation. We needed the 4-1-1. “Pretty good” sounds a little disappointing. Don’t you hate that, when you make a small change to something you really enjoy, thinking you’re gonna hit a home run, and it doesn’t live up? Oh, well. *sigh* They were still chocolate.
            I have a secret. I love eating frozen muffins. Before they fully defrost. I know. Weird. That’s why I had kept it secret.
            xoxo
            Nicole

      • Nicole

        Hi, Sarah,
        I love it when you post back after making and eating them! I love the mmmmmmmmm…. I had run out of cocoa powder and (oddly) was having some trouble finding more (2 stores were sold out – go figure!), but I found it and I have to make more of these (the kids are pining for them, too). I would love to know how they turned out with chips in them!
        Thank you for posting and keeping us up to date. I love it!
        xoxo
        Nicole

  • Anneke

    So delicious! Big thumbs up from the kids — we are saving seconds to eat for breakfast, so they will be breakfast muffins after all!

    • Nicole

      Hooray, Anneke!
      That’s awesome! Anytime muffins, then, right? Muffins confer such agency. You can do whatever you wish with them!
      Thank you for posting!
      xoxo
      Nicole

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  • Alice

    I just ordered my Better Batter (first time trying it) —-can’t wait to try these!!!!

    • Nicole

      Yay, Alice!
      Let us know how it goes once the Better Batter arrives!
      xoxo
      Nicole

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  • Sheryl Findley

    Hi Nicole,

    I love, love, love your cookbook! That being said, this question isn’t about the chocolate muffins (though they look delicious) but it’s about the graham cracker recipe in your book. Have you ever tried freezing the dough so that they are available to make anytime? Do you think it would affect the outcome (as a side note, we’re dairy free too, so I’ve used the Earth balance butter and soy milk to make them in case that matters)?

    Thanks!

    • Nicole

      Hi, Sheryl,
      Yes, I have frozen the graham cracker dough. It freezes and then defrosts just fine. Earth Balance doesn’t behave exactly the same, and will spread more, but it should freeze okay. I must confess that I haven’t made these with Earth Balance in place of butter, but I think you should be fine.
      I’m so glad you’re enjoying the cookbook. Thanks for reaching out!
      xoxo
      Nicole

  • Sarah

    Hi Nicole,

    My son is going to his first birthday party since we stopped eating wheat, corn and soy this Saturday (we already do not eat dairy, eggs and nuts and avoid coconut) and I wanted to make a safe cupcake to bring along but wanted to ask you if you think an oil sub for butter (or any other sub you recommend) and flax meal sub for eggs would work? I’ve only got a limited time to play around with the recipe so wanted your input first. Thank you for this site, it is the first I go to.

    Sarah

    • Nicole

      Hi, Sarah,
      My favorite nondairy butter substitute for baked goods is Spectrum brand nonhydrogenated vegetable shortening. It doesn’t make foods oily like substituting oil can do. I think the flax meal-hot water slurry is what people seem to like best for an egg substitute, but I don’t have any experience with that myself. I would suggest scrolling through the comments to recent recipes on this site. Other readers have made a lot of egg-substitute suggestions along the way. Whatever you do, though, don’t just add applesauce and call it a day! It’s not just moisture that eggs provide. They’re an important binder, so you need a sub that will serve that function. Good luck!
      xoxo Nicole

  • Sarah

    They turned out decent but some problem with it crusty on top but left an air bubble on all but 4. I could not find spectrum at the one store I stopped as they recently pulled it from the shelves. So my modifications where Lard, flax meal mix for eggs, rice milk and some safe mini chocolate chips (I don’t use better batter too). Since I had some extra batter that did not contain eggs, I mixed some powdered sugar for frosting because I was being lazy. Kids LOVEd them despite the air bubble. Very moist and gooey. Darn, I think I forgot to rotate the pan (is that the root cause you think of the air bubble?)

    • Nicole

      Hi, Sarah,
      Usually an air bubble means that the oven was running too hot, so the outside of the muffin puffs too quickly, then cooks too quickly. Be sure to use an oven thermometer to monitor the temperature in your oven. If all but a few muffins had the problem, then the ones with the problem are likely in hot spots in your oven (every oven has them). You’re better off baking the whole batch at a slightly lower temperature, and for a bit of a longer time. But you have to monitor the oven temp. Most ovens are off in calibration by about 50 degrees. One of mine is off by 75 degrees!
      Since you did make a number of ingredient substitutes, including for eggs, that could also be responsible. I haven’t tested this recipe with an egg substitute. And make sure your rice milk is not nonfat.
      I hope that’s helpful.
      xoxo Nicole

  • Nindi

    Hi!
    Would you be able to tell me the weight per cup please. I find my baking to be more consistent and easy to repeat, when I know the weights.
    1 cup better batter, in the manner you measure, how much does it weigh, please,
    thank you,
    Nindi

    • Nicole

      Hi, Nindi,
      On average, one cup of Better Batter is 165 grams.
      I hope that helps!
      xoxo Nicole

      • Anonymous

        Hey!

        I just looked at my bag of Better Batter, and it says 28g per 1/4 cup. That means one cup should weigh 112g. That’s WAY different than 165g. HELP!!!

        :) Kristin

        • Nicole

          Hi, Kristin,
          The lowest weight I have ever gotten when weighing a cup of Better Batter is 158 grams. I just weighed it again, and got 162 grams. I would say go with my measurement if you are baking by weight, and making one of my recipes. That is a big disparity. I guess that’s an argument for baking by weight if I ever saw one. ;)
          xoxo Nicole

          • Anonymous

            Thanks, Nicole! You are fabulous. I will use your measurements!
            :) Kristin

            • Nicole

              Hi, Kristin,
              You bet!
              xoxo Nicole

  • Sherry L

    Nicole, I

    I made these for an easy sunday brunch w/ sausage and fruit. They were sooo delicious. I subbed unsweetened almond milk and organic non-hydrogenated shortening and used vanilla( I will try the peppermint next time). I also used a large handful of Dairy Free mini choc chips(I keep mine in the fridge, that way they don’t “disappear” into the batter, the way room temp ones can). I will definately make these again(and again and again…), the whole family loved them! I am thinking of making some for my daugter’s class Halloween party and frosting them like cupcakes, yum! Your site has become my go-to whenever I am looking for recipes, thank you for all of the thought, time, and love that you put into it!

    • Nicole

      Hi, Sherry,
      These are a personal favorite of mine, too. If you do like mint, I think you’ll love them with peppermint extract. You’re so welcome, and thank you for taking the time to let me know that you are enjoying the recipes and the blog. It means a lot to me – and helps keep me going!
      xoxo Nicole

  • Sherry L

    Hi Nicole,
    I am getting ready to make these for my daughter’s class, and am wondering, can I double the recipe, or should I just make 2 seperate batches? Hmmmm, I think I’m gonna just take a leap and double the recipe, I’ll let you know how it goes.
    Sherry

This recipe was brought to you by Nicole Hunn of Gluten-Free on a Shoestring: http://glutenfreeonashoestring.com/chocolate-breakfast-muffins/
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