Friday, April 17, 2015

Gluten Free Coffee Nut Chocolate Chip Muffins

 There is just something about muffins.  They are little paper wrapped packages of goodness that say, "Hey, I may look like a cupcake, but you get to eat me for breakfast without hiding it (please tell me I'm not the only one who tries to hide sneaking a bite of a cupcake at breakfast time)."
Gluten Free Coffee Nut Chocolate Chip Muffins

These moist coffee flavored muffins with a coffee glaze surely won't disappoint.  There are little bites of dates, pecans and chocolate chips throughout that make these Gluten Free Coffee Nut Chocolate Muffins irresistible.  The drizzle of glaze on top reminds me of  maple glazed donuts, but it's coffee.  I made jumbo muffins but you could certainly make regular sized muffins.

 So pour a cup of coffee and get to making these delicious muffins to go with it!

Recipe from:  Goodies Gone Gluten Free
click here for Printable Recipe

2 cups gluten free flour blend ( I use the gluten free all purpose flour blend on the blog)
2/3 cup sugar
1-1/2 tsp. baking powder
1-1/2 tsp. xanthan gum
1 tsp. salt
1/4 tsp. baking soda
3/4 cup strong brewed coffee
1 Tbsp. instant espresso powder
1/2 cup canola oil
2 eggs, beaten
1/2 cup chopped pecans
1/4 cup chopped dates
1 cup of chocolate chips (I used dark, but semi-sweet would be good to)


1 Tbsp. sugar
1/8 tsp. ground cinnamon


1/2 cup confectioners sugar
1 Tbsp. strong brewed coffee

In a large bowl, combine teh first six ingredients.  Combine coffee and espresso powder; cool to room temperature.  Stir in oil and eggs. Add coffee mixture to dry ingredients; stir just until moistened.  Fold in the nuts, dates and chocolate chips.  Fill greased or paper-lined jumbo muffin cups three-fourths full.  Combine sugar and cinnamon. Sprinkle over the tops.  Bake at 350 degrees F. for 25-30 minutes or until a toothpick comes out clean.  Cool for 5 minutes before removing from pan to a wire rack to cool completely.

Combine confectioners' sugar and coffee.  Drizzle over muffins.

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