My guide to glutenfree chocolate muffins

gluten-free muffins, chocolate muffins, gluten-free baking

Baking gluten-free muffins, cakes, buns etc. can be tricky, since gluten is what creates the “bonds” in cakes the gluten-free versions tend to become dry and fall apart easily. After some experimenting I’ve finally found a recipe which makes delicious and juicy gluten-free muffins with a rich chocolate flavor.

The best thing about these muffins is that they’re easy to bake and can be frozen for those unexpected “fikas”. I try to always keep a couple of cookies, muffins, or something  else I like, in the freezer. That way I can just put one in my bag if I’m headed to an event where there might not be gluten-free snacks. Like the snicker’s commercial, I get “hangry” so it’s nice to keep somehing edible in my bag for an unexpected sugar-drop!

Here’s the recipe!

Gluten-free chocolate muffins

∼15 muffins


175g butter – melted
2 eggs
3 dl granulated sugar
2 tsp vanilla sugar
ca 1,5 dl gluten-free all purpose flour
4 tbsp cocoa
ca 50-100g finely chopped chocolate of choice*


  1. Pre-set the oven to 175°Celsius.
  2. Beat eggs and granulated sugar until ligt and fluffy (I prefer using an electric mixer).
  3. Add vanilla sugar, flour and cocoa to the egg-sugar mixture. Whisk until it is mixed.
  4. Add the melted butter and blend.
  5. Pour the batter into muffin wraps and add the chopped chocolate.
  6. Bake in the oven for 10-15 minutes, depending on the oven.

Ta da! Eat your yummy muffins whilst warm or freeze for later!

*for a nice twist try white cocolate, or a flavored chocolate