Double Chocolate Muffins

Who doesn’t love chocolate right?! These little morsels are filled with not only one, but two types of chocolate! I say, the more the merrier! LOL! These taste more like a cupcake then a muffin right out of the oven, but after they cool the taste like a muffin. They’re quite addictive though, so be careful! Again, these are both gluten and dairy free…. but still oh so good! I just found Ghiradelli makes both dark and mini chocolate chips now, or maybe I’ve just been blind at the store?!? but i think dark chocolate chips in the muffins would be yummy! Maybe next time I’ll give that a try. Definitely worth making these bad boys! Enjoy! 🙂

Double Chocolate Muffins (Printable Version)

Ingredients:

½ cup Ghiradelli chocolate chips

2 ½ Tbsp non-dairy butter

½ cup almond milk

1/4 cup + 2 Tbsp sugar

1 egg

3/4 tsp vanilla extract

½ cup + 1/3 cup gluten free flour

½ tsp xanthan gum

1/2 tsp baking soda

1/4 tsp salt

1/2 cup Ghiredelli chocolate chips

 

Directions:

1. Preheat the oven to 400 degrees F. Grease mini muffin pan.
2. In a small bowl melt ½ cup chocolate chips together with the non-dairy butter in the microwave.
3. Lightly beat the egg. In a small bowl, stir together the chocolate-butter mixture with the milk, sugar, egg, and vanilla, until well blended.
4. In a large bowl, stir together flour, gum, soda, and salt. Make a hole in the center of the dry ingredients, pour in the chocolate mixture, and stir until just combined. Stir in the remaining chocolate chips. Spoon the batter into the greased muffin cups.
5. Bake at 400 degrees F for 12 minutes or until a toothpick inserted in the center of a muffin comes out clean. Remove muffin tin from oven and let stand 5 minutes before removing the muffins and letting them cool on a wire rack.
yld 18 mini muffins

 

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