Little chocolate muffins that pack a punch, with plenty of chocolate chips in every bite!
Course Dessert, Snack
Cuisine American
Keyword chocolate, eggless, gluten free, muffins
Total Time 30 minutesmins
Servings 12muffins
Author Taleen Benson
Ingredients
1 ½cupsgluten free flour (I use Bob's Red Mill 1 to 1)
½cupcocoa powder
½cupgranulated sugar
2teaspoonsbaking powder
½teaspoonbaking soda
¼teaspoonsalt
½cupunsalted buttermelted and cooled
1cupbuttermilk*room temperature
1tablespoonBob's Red Mill Egg Replacermixed with 2 tablespoon water
½teaspoonvanilla extract
⅔cupchocolate chips
Instructions
Preheat oven to 425°F. Line a muffin tin with liners and set aside.
In a large bowl, whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt.
In a separate, smaller bowl, combine the melted butter, buttermilk, egg replacer, and vanilla extract. Pour the wet ingredients into the dry ingredients and mix well until combined. Stir in the chocolate chips.
Pour the batter into the cupcake liners. Bake for 5 minutes, then turn the oven down to 375°F and continue baking for another 14-15 minutes.
Notes
Be sure to follow the instructions on the package of Bob’s Red Mill Egg Replacer. Once mixed with water, the egg replacer must sit for just a few minutes to thicken.
If you are not looking to replace eggs, you should be able to use 1 egg instead of the egg replacer.
If you don’t have buttermilk on hand, you can make some by pouring 1 tablespoon white vinegar into a liquid measuring cup, then adding milk until you have 1 cup. Stir and let sit for 5-10 minutes, until the milk thickens slightly (it won’t be as thick as buttermilk).