Many people have no idea that I have a gluten intolerance. I admit that I don’t do the best job of sticking to a low gluten diet. Can anyone really blame me? Gluten is honestly one of the most glorious things about baking. Whether it breads or other types of pastries, gluten helps our mouthes and brains recognized textures. While, I have had my cheats since discovering my intolerance, these gluten free chocolate muffins, give me some chocolatey relief, without any of the guilt.
Butter- melted
Sweeteners- this recipe can be made with or without sugar. I chose to make this batch sugar free. For the sugar free version, you’ll need 2 sugar replacements (one brown and one granulated). Truvia sweeters are a great option. Check the baking aisle at your local grocery store for more options.
Yogurt-or sour cream
Sugar free chocolate chips- Lillys is a great brand, or you can opt for normal chocolate if you don’t want it sugar free.
Cocoa Powder- Dutch processed cocoa powder is best. Its more processed and has less of a bitter taste.
Large Bowl
Whisk
Cupcake Liners
Extra Chocolate– To make this recipe extra decadent, melt 1/2 cup more of chocolate in the microwave and swirl it into the batter before baking.
No soggy bottoms– after the muffins are baked, flip them over as they cool so that the bottoms don’t get saturated with oil.
Room Temp Ingredients- set your ingredients out about an hour before to start to ensure they are rooom temperature. Room temp. ingredients prevent curdling or breaking of the batter.
