|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!
GLUTEN FREE COFFEE NUT CHOCOLATE CHIP MUFFINS
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.