There’s something magical about biting into a warm, freshly baked muffin. The soft, chocolatey crumb, the sweet aroma filling the kitchen—pure comfort in every bite. But what if your muffin held a little secret? Imagine breaking one open to reveal a rich, gooey center of Nutella oozing out like a decadent surprise. It’s the kind of treat that turns an ordinary snack into something extraordinary.
These gluten-free chocolate muffins are here to prove that indulgence and dietary needs can go hand in hand. Whether you follow a gluten-free lifestyle or are just looking for a delicious recipe to share with friends and family, these muffins are a show-stopping option. Perfect for breakfast, a midday pick-me-up, or even dessert, they’re easy to whip up and impossible to resist.
Ready to impress everyone with the ultimate combination of chocolatey goodness and Nutella-filled joy? Let’s dive into the recipe for these irresistible gluten-free muffins!
Here are some tips to ensure your gluten-free chocolate muffins with a Nutella surprise turn out perfectly every time:
1. Use High-Quality Gluten-Free Flour: Opt for a gluten-free all-purpose flour blend that includes xanthan gum or guar gum. These help mimic the texture of regular flour, creating a tender and moist muffin crumb.
2. Don’t Overmix the Batter: Gluten-free batters can become dense if overmixed. Stir just until all the ingredients are combined to keep the muffins light and fluffy.
3. Bake Evenly: Use a muffin tin with even spacing between cups, and rotate the pan halfway through baking to ensure uniform heat distribution.
4. Add a Topping: For extra indulgence, sprinkle the tops with mini chocolate chips, chopped nuts, or a light dusting of powdered sugar before serving.
5.. Store Properly: Keep the muffins in an airtight container at room temperature for up to 2 days, or refrigerate for up to a week. Reheat briefly for that fresh-out-of-the-oven feel.
6. Make Them Your Own: While Nutella is the star here, you can experiment with other fillings like peanut butter, caramel, or a fruit compote for a twist on the classic recipe.
Follow these tips, and your muffins will not only be gluten-free but also irresistibly delicious!
Ingredients:
Cupcakes
200 g butter softened
200 g caster sugar
4 medium eggs
165 g gluten-free self raising flour (I use Freee)
25 g cocoa powder
1/4 tsp gluten-free baking powder
1/4 tsp xanthan gum
Filling
Nutella (as much as you would like)
Icing
250 g butter softened
185 g icing sugar
55 g cocoa powder
110 g dark chocolate
gluten-free sprinkles for topping
Preheat your oven to 180°C and place cupcake cases into your cupcake tin.
Cream together your softened butter and sugar using an electric hand whisk or a simple wooden spoon and bowl. Do so until lighter in colour and fluffier in texture.
Gradually add your eggs (I like to whisk briefly in between each addition) and mix in.
Sift in your dry ingredients (flour, cocoa, baking powder and xanthan gum) and then mix until combined.
Spoon your mixture into your cupcake cases and place in the preheated oven for 20-22 minutes.
Remove from the oven and allow to cool very briefly, then move the cases to a cooling rack.
Melt your dark chocolate (I do this is the microwave in 20 seconds bursts), put to one side to cool whilst making the rest of the buttercream.
To make your icing, place your butter in a stand mixer (or electric hand whisk if you don't have a stand mixer), mix on its own on a high speed for about 5 minutes. The butter should change from a more yellow colour to being a lot more pale.
Add your icing sugar gradually to the butter (I like to do this in two stages). I mix each addition of icing sugar for around 3 minutes before adding the second half.
Sieve in your cocoa powder and then mix again until fully combined.
Add in your cooled melted chocolate and mix until dispersed evenly, the colour is a lovely rich chocolate colour and it's a nice thickness to spread.
Once the cupcakes are cool, if filling, you need to core each cupcake. I use the larger end of one of my piping nozzles to gently push into the centre of each cupcake, then removing the core as you pull it out. You could use a knife and remove a little too. Just make sure you don't go too deep as you need some of the cake beneath to hold the filling!
To fill, ready your Nutella. If your Nutella is a bit stiff, beat it a little or warm it in the microwave for 10 seconds (you aren't wanting it to be hot, just a little loose).
Spoon a decent amount of Nutella into the hole you've made in each cupcake until they're all filled.
To finish, transfer your chocolate icing into a piping bag with a large star nozzle. Then pipe your buttercream on top. Alternatively, you can always spoon a little icing onto each cupcake and spread, if you'd prefer.
Finish with colourful sprinkles and enjoy!
There you have it—a recipe for gluten-free chocolate muffins that’s as indulgent as it is simple to make. With their soft, rich crumb and a hidden Nutella surprise, these muffins are sure to delight anyone who takes a bite. Whether you’re baking for a special occasion or simply treating yourself, this recipe proves that gluten-free treats can be every bit as decadent and satisfying.
Now it’s your turn to bring these irresistible muffins to life! Share them with friends, family, or keep them all to yourself (we won’t judge). One thing’s for sure: this is a recipe you’ll want to make again and again. Happy baking!
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