Chocolate Breakfast Muffins on a Shoestring

By awright0511

Gluten-free chocolate {cocoa} breakfast muffins
Non-dairy subs are fine for the butter and the eggs, but please remember that these substitutes do change how things will shake out in the final muffin. But they’ll still be chocolate muffins. And you’ll still be eating them in less than 40 minutes. Pfffffft.

Ingredients

• 1 cup plus 2 tablespoons milk at room temperature
• 1 tablespoon cider vinegar
• 1 stick (8 tablespoons) unsalted butter, at room temperature
• 3/4 cup packed light brown sugar
• 2 extra-large eggs
• 1 1/2 teaspoons peppermint OR vanilla extract (matter of taste)
• 1 1/2 cups all-purpose gluten-free flour (I use Better Batter)
• 3/4 teaspoon xanthan gum (omit if using Better Batter)
• 2/3 cup unsweetened cocoa powder
• 1/4 teaspoon ground cinnamon (trust me)
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon kosher salt

Details

Servings 12

Preparation

Step 1

Preheat your oven to 350 degrees Fahrenheit. Grease or line a standard twelve-cup muffin pan with vegetable shortening (or unsalted butter) and set it aside.
In a container with a tight-fitting lid, combine the milk and cider vinegar and shake vigorously. Set the container aside.
In a large bowl, beat the butter and sugar until well combined. Add the eggs one at a time, beating well after each addition until smooth. Add the peppermint or vanilla extract and stir to combine.
To the wet ingredients, add the flour, xanthan gum, cocoa powder, cinnamon, baking powder, baking soda and salt, beating well after each addition. Add the milk and beat the mixture until it becomes thicker and a bit more elastic.
Distribute the batter evenly among the twelve muffin cups. Place the muffins in the preheated oven and bake for 20 to 25 minutes or until a toothpick inserted into the center of a middle muffin comes out clean, rotating once during baking