Much of this recipe is somewhat similar to the red-velvet cupcake recipe in terms of cocoa powder supported by buttermilk and baking soda. We add egg whites in gluten free baking as there is no butter and sugar creaming process for aeration and these stiff egg whites create air pockets in the batter. Try this recipe for the yummiest chocolate muffins and you will not be able to tell the difference if we have used gluten-free flour instead of all-purpose flour.
- Gluten Free Flour – 210 gms (1 and ½ cup)
- Cocoa Powder – 20 gms (1/4 cup)
- Sugar – 80 gms
- Eggs – 3 number (1 whole and 2 egg whites)
- Salt – ¼ tsp
- Baking Powder – 1 tsp
- Chocolate Chips – ½ cup
- Chocolate (grated) – 50 gms
- Butter – 55 gms (4 tbsp)
- Buttermilk – ¼ cup
- Water – 150 ml
- Vanilla Essence – 1 tsp
- Baking Soda – ¼ tsp
- Pre-heat the oven to 180°C and grease the muffin trays. You can also line them with muffin liners.
- Melt the grated chocolate and butter on a double-boiler. Set it aside to cool down.
- In a large bowl, mix all the dry ingredients – flour, baking powder, baking soda, salt, and cocoa powder and sugar. Whisk with a hand whisk to combine well. Keep it aside.
- In a separate bowl, add the melted chocolate and butter. Add eggs, buttermilk, water, and vanilla essence. Mix everything together with a hand whisk.
- Add the dry mixture to the wet mixture and mix well with a hand whisk.
- Pour the mixture in the muffin tray and bake for 16-18 minutes.
- After 18 minutes, do the tooth pick test. Once the muffins are done, take out the tray and let them cool for 10 minutes.