There isn't much that I like better than a good, moist muffin with my breakfast. And it makes me especially happy when that muffin is chocolate.
So, I thought to myself, how about a dark chocolate muffin with white chocolate chips? You can't go wrong with two kinds of chocolate together in one muffin!
These gluten free muffins truly are moist, chocolatey, and delicious. And they are fairly easy to make, too. So, what is stopping you from enjoying these for breakfast (or any time of the day?)
Gluten Free Dark Chocolate Muffins with White Chocolate Chips
- 6 Tablespoons Water
- 2 Tablespoons Flaxseed Meal
- 1 1/4 Cup White Rice Flour (or brown rice flour)
- 1 1/4 Cup Brown Sugar
- 2/3 Cup Cocoa Powder
- 1/2 Cup Cornstarch
- 1 teaspoon Xanthan Gum
- 1 teaspoon Baking Soda
- 3/4 teaspoon Salt
- 1 1/2 Cup White Chocolate Chips
- 3/4 Cup Milk
- 2 teaspoons Vinegar
- 2 teaspoons Vanilla Extract
- 1/2 Cup Butter, melted
- Heat the water for about 30 seconds and add flaxseed meal to it. Set aside for 10 minutes.
- Preheat oven to 350 degrees.
- In a large bowl, measure the rice flour, brown sugar, cocoa powder, cornstarch, xanthan gum, baking soda and salt. Whisk to combine. Stir in white chocolate chips.
- In a smaller bowl, combine the milk, vinegar, vanilla and the flax-eggs.
- Add the milk mixture to the dry ingredients and stir just until it is moistened. Add the butter and mix until combined.
- Scoop out into a greased or lined muffin tin. Makes 12 to 16. Bake for 20 to 25 minutes.