quite possibly the worlds best GF double chocolate muffins

That's a title you really have to be able to back up isn't it?
It's true though, these gluten free muffins are good.  So good in fact, on the few people I tested these on
no one even knew they were gluten free!
I asked them:
does it taste like there is a missing ingredient(s)?
no, it tastes like that "death by chocolate" cake!
Well, that's a good sign right?
Granted gluten free a couple years ago meant hard, dry, and tasteless.
Now it's come a long and more
flavorful way, thank goodness with the popular use of almond meal, coconut flour, rice flour, etc...
I get so many requests for more gluten free creations; I promise to try my best and do more this fall and
winter.

Now you can have your chocolate muffin for breakfast and no crash and burn a half hour later.

I was only to come up with 11 muffins, not 12, only 11.
You need to fill these pretty much to the top as they don't rise that much--just a little.

If you can, please use a high quality chocolate, as they have a higher cacao and give a deeper
and richer chocolate flavor.

Seriously these are really good.  Really moist and full of chocolate flavor.

Gluten free double chocolate muffins

from vanillasugarblog.com

print recipe

1 ½  cups almond meal

3 oversized TB unsweetened good quality cocoa powder

½ cup sugar

1 ts gluten free baking powder

½  ts of espresso powder (I also used a Starbucks Via)

giant pinch of salt

8 TB unsalted butter, room temp

2 large eggs + 1 egg yolk, room temp

1 ts vanilla extract

½ cup heavy cream, not too cold

½ cup high quality semisweet chocolate chips

a couple handfuls of high quality milk chocolate chips

Preheat oven to 350 degrees.

Line regular muffin tins with cupcake liners.

Make sure to spray the actual cupcake liners with non-stick spray as the almond meal sticks to everything when baked!

In a large bowl, combine almond meal, cocoa powder, sugar, salt, espresso powder and baking powder. Stir and then add in the softened butter, and mix to well combined; lumps ok as long as they are small.

In a small bowl or large measuring cup, mix the eggs, vanilla extract, and heavy cream until well mixed.  Add this to the dry mixture and mix well; lumps ok.

Spoon into 11 of the cupcake tins; I was only able to get 11 not 12.

These bake up fast, so bake them for 15 – 20 minutes.

Please check them at the 13 minute mark to see how far along they are.

Mine were done at the 15 minute mark.

You will know they are done by puffy tops and the jiggle in the middle is “almost” gone.