Grain-Free Chocolate Muffin Recipe
The most chocolaty, delicious muffins in the world
I hesitate to mention that these muffins are grain free, gluten free, paleo friendly, or to apply any other buzzword to them. What diet they do or do not conform with is entirely beside the point. It’s not about what these muffins aren’t, it’s about what they are. And what they are is the most intensely flavored, delicious chocolate muffins you’ve ever had.
The problem with most chocolate muffins is that they are basically just vanilla muffins with a sprinkling of cocoa powder added. These, on the other hand, consist primarily of actual chocolate, with just enough other stuff to give them structure.
A recipe years in the making
At this point I should confess that I, Garth, have next to nothing to do with this recipe. It is Alanna who has baked endless rounds of these muffins and tweaked the quantities to perfectly dial in the flavor and texture. I won’t hazard a guess at how many birthdays, holidays, and potlucks have featured these, but it’s a big number.
You can modify the recipe as you like. Obviously, different brands of chocolate will change the flavor, but you can also try topping the muffins with chopped hazelnuts, whipped cream, or icing. But the great thing about these is that, unlike many bland muffins, these taste absolutely fantastic without any adornment.
Grain-free Chocolate Muffins
- 8 oz semi sweet chocolate chips
- 3 oz butter or lard
- 4 large eggs
- ½ tsp fine salt
- 2 tsp vanilla
- 1/2 tsp baking soda
- 3 tbsp cocoa powder
- Heat oven to 350°Put paper liners in a muffin tin or grease with butter.
- Combine chocolate and butter (or lard) in a metal bowl, and place over a pot of simmering water over low heat. Stir occasionally until melted and smooth.
- As chocolate is melting whisk together eggs, salt, and vanilla in a separate bowl. Whisk vigorously until well combined.
- Once chocolate is fully melted remove it from the heat and let it cool for a few minutes. Add ⅓ of chocolate to eggs mixture, then whisk to combine. Add ⅓ more and repeat, then add the remainder.
- Combine baking soda and cocoa powder, then sift over the chocolate mixture to prevent any clumps, then mix it in.
- Divide the batter equally. In a standard sized muffin tin this will fill each ⅔-¾.Bake about 15 minutes. The top of the muffins should indent slightly but not jiggle. You want to pull them out a minute before they look completely done.
- These are great as-is, but you can also top them with whipped cream or an icing of your choice.
I absolutely remember sharing these (or some iteration) when our now eight year olds were toddlers…thanks for sharing!