More breakfast treats should involve chocolate. As long as they aren’t overly sweet. To be very clear, these gluten free muffins are not just unadorned cupcakes.
Instant espresso powder intensifies the flavor of these delightful little morsels. And like the sea salt sprinkled on top before baking, isn’t absolutely necessary, but does lend a nice finish.
How did chocolate become so neglected in morning baked goods? I don’t know. But I intend to make up for lost time.
Dark Chocolate Berry Muffins
Combine the dry ingredients in a mixing bowl:
1¾ cups flour (see note)
¾ cup sugar
½ cup unsweetened cocoa powder
1 tablespoon baking powder
1 teaspoon instant espresso powder
¼ teaspoon baking soda
¼ teaspoon cinnamon
¼ teaspoon salt
Combine the wet ingredients, then add to mixing bowl:
¾ cup vanilla Greek yogurt
½ cup olive oil
¼ cup applesauce
1 tablespoon pure vanilla extract
1 cup chopped strawberries
½ cup chocolate chunks
Preheat oven to 350 degrees. Fill paper lined muffin tins with batter. A number 16 disher is the perfect size for scooping batter evenly. Sprinkle with sea salt (or sugar if you’re not the sea salt type) before baking. Bake time: 24 minutes. Yield: 18 dark chocolate muffins
~ Muffin Note ~
A combination of flours usually gives the best result for gluten free baked goods. I used a sorghum flour bread blend for the chocolate muffins. It’s become a favorite all purpose blend that I use almost daily.
Sorghum Flour Bread Blend
Mix together thoroughly. Use this blend in recipes when making gluten free bread, muffins, or cupcakes. Big thanks to Nu Life Market for providing the sorghum flour!