Gluten-free Chocolate Hazelnut Muffins

Rich and airy chocolate muffins. This Dairy-free, Gluten-free and Paleo recipe is made with cacao powder, dark chocolate, hazelnut butter and honey.

Gluten-free Chocolate Hazelnut Muffins

In a previous post, I gave a basic muffin recipe, which turns out beautifully light muffins by using cashew nut butter as a flour substitute. Cashew butter is mild-tasting, so imparts very little flavour into the finished product. This recipe uses Hazelnut butter, which has a stronger flavour and a denser texture. This makes it ideal for making rich chocolate muffins.

makes cooking time
6
Gluten-free Chocolate Hazelnut Muffins
Ingredients Instructions
  • 50g dark chocolate, broken into pieces
  • 1 cup (170g) hazelnut butter
  • 2 eggs, separated
  • 1 tablespoon lemon juice
  • 3 tablespoons water
  • 2 tablespoons honey
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 tablespoons cocao powder
  1. Preheat the oven to 160°C/320°F.
  2. Place the chocolate in a heatproof bowl, and set over a pan of simmering water. Do not allow the base of the bowl to touch the water, or any steam to come into contact with the chocolate, as this will cause the chocolate to seize into a grainy lump (so use a bowl that has a wider diameter than the pan). Once completely melted, set aside to cool for a few minutes.
  3. Put the egg whites in a clean, dry bowl and whisk with an electric whisk for 1-2 minutes, until soft peaks form. Set aside.
  4. In a separate bowl, measure the wet ingredients (egg yolks, hazelnut butter, water, lemon juice and honey) and mix until blended using an electric whisk.
  5. Add the melted chocolate and the dry ingredients (baking soda, salt and cocao powder) to the wet ingredients, and mix until blended using an electric whisk.
  6. Lighten the mixture by stirring in one-third of the whisked egg whites. Tip in the rest of the egg whites and gently fold in using a spatula: cut down the centre with the side edge of the spatula; scrape across the bottom of the bowl and up the side, scooping up the mixture as you go so that it is turned over and under; rotate the bowl 90° and repeat until fully blended. Be careful not to overwork the mixture and knock out the air, but make sure the bitter egg white is fully blended. Tip in the chocolate drops and stir into the mixture using a wooden spoon.
  7. Pour the batter into silicon muffin moulds, nearly to the top of each mould, and bake for 20-25 minutes (until the top is browned and springy to touch). Do not open the oven door before 20 minutes, as this will stop the muffins from rising properly.
  8. Remove from the oven and leave to cool for about 10 minutes, before popping out of the moulds and onto a wire cooling rack.

 

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