Gluten Free Chocolate Peanut Butter Muffins
Apparently these are the absolute best chocolate muffins so far. They’re moist and spongy.
I was inspired by a recipe for Peanut-Butter and Chocolate Frosted Cupcakes from Martha’s website (isn’t the cupcake photo on her site gorgeous?!). The basic recipe is this one for Vanilla Cupcakes, but of course everything must be chocolate in this house, so there was a fair amount of cocoa involved. My changes are below (I also halved the recipe, and my list below reflects that).
Ingredients:
1 1/2 cups Flour (I used a blend of corn and rice)
1 cup Honey
3 Eggs
3/4 cup Homemade plain yogurt, unsweetened (if you go dairy-free, just use water or nut milk)
1/3 cup Peanut butter, unsweetened
1/2 cup Vegetable or Olive oil
1/4 cup Flax seeds, ground finely in a coffee grinder
1/4 cup Cocoa powder, unsweetened
1/4 cup Cocoa nibs
2 t. Vanilla extract
1 t. Baking powder
1/2 t. Salt
Preparation:
Preheat oven to 350°F/180°C.
Line muffin tins with paper liners, or use silicone “tins” without liners.
In a medium bowl, mix together dry ingredients. In a separate bowl, mix together moist ingredients, except the peanut butter. Slowly add the blend of dry ingredients to the moist, mixing lightly until just combined.
Divide batter among muffin cups, filling about 3/4 full. Drop a small spoonful of peanut butter in the middle of each one. Bake until a knife comes out clean, about 20 minutes.
If you will be frosting, let cool before doing so. I normally don’t frost, since we try to eat dairy and sugar free, but it was A’s birthday last weekend so I did a small batch of frosted ones. Amanda over at Attempted Cooking was kind enough to email me a link to this fabulous Honey Buttercream recipe. I added some peanut butter to the buttercream, and it was delish! Thanks Amanda!
Oh, and BTW if you have any frosting questions whatsoever, you’ll probably find the answer over at Amanda’s frosting post: How many Frostings are There? Don’t they all sound amazing?!
Enjoy!
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