For my latest Homegrown and Healthy post, I made these amazing chocolate chai gluten-free muffins. I was inspired to make these muffins after seeing the Tazo chocolate chai latte. I knew that I wanted a big cup of the stuff… and that it needed to be in a muffin.
Gluten-free baking is still fairly new to me, but I applied a few principles I’ve learned along the way to these muffins.
1. Gluten-free flours usually tend to absorb more liquid than all-purpose flour
2. Most gluten-free flours also have a finer crumb.
I realized I needed to use a bit more liquid to ensure the muffins didn’t taste dry. I am perfectly okay with a finer crumb.
What I like about the Tazo chocolate chai is that it is a concentrate, so it is full of that chocolate chai flavor. I only needed to add a tiny bit more of my favorite chai flavors into the muffins to enhance that flavor. I also added in a bit of coconut oil and flour to add a bit more to the flavor profile. It isn’t a huge flavor player, just enough to give you pause. Since these bumps and valleys on the muffins beg for something to top it, I made this sort of ganache using chocolate and the chai concentrate. This moist muffin is full of chocolate chai bliss and therefore makes a wonderful seasonal nibble.
I think one of my favorite parts of autumn is the food. I mean, yeah, I get to wear all my scarves and the boots, but man, autumn flavors are just so delicious. I love the smell of the spices and the warmth of the food and how filling and comforting everything is. I always say that my favorite seasons are both spring and autumn equally, but if I am honest with you, I think I prefer autumn a lot more.
We live in a very woodsy area. There’s literally 40 trees in my yard. Granted, most of them are pretty thin, but they are so high and there are a ton of leaves on them. Raking the yard is a futile project. My daughter loves stomping on the leaves and hearing them crunch under her small feet. I remember how fun it used to be jumping in the huge leaf piles and I can’t wait until we finally get around to creating a few for her to play in. Sadly, we missed going out to pick pumpkins. I have no idea how that happened, but October came and went way too fast. I can’t believe we are already halfway through November as it is! At least out local farm is still doing apple picking, so I know I can still make a ton more apple recipes.
For now, let’s throw on a comfy sweater, bake up some muffins and make a big ol’ mug of chocolate chai and enjoy our weekends!
- 1⅓ cups Bob's Red Mill Gluten-Free Baking Flour
- 1 cup coconut flour
- ⅓ heaping cup cocoa powder
- 1 teaspoon baking soda
- 1¼ teaspoon baking powder
- ½ tsp salt
- 1 teaspoon caradmom
- 1 teaspoon cinnamon
- ¼ teaspoon allspice
- ½ teaspoon ground cloves
- ½ teaspoon ginger
- ¾ cup unrefined coconut oil
- ¾ cup sugar
- 1 cup, plus 2 tablespoons Tazo chocolate chai tea latte
- 2 tsp white vinegar
- ⅓ cup + 2 tablespoons milk (I used whole, but any kind will work)
- ½ tsp vanilla extract
- 2 large eggs, room temperature
- ½ cup chocolate chips.
- 2 tablespoons chocolate chai tea
- 4 oz chocolate (I used semi-sweet, but dark or milk can work, too)
- Preheat the oven to 400 degrees F
- Mix together the dry ingredients in a medium bowl. In a large bowl, mix together the wet ingredients and mix well.
- Slowly fold the wet ingredients into the flour mixture. Be careful to not overmix. Lumps are perfectly fine. Fold in the chocolate chips.
- Line a baking sheet with liners and fill each almost completely full with the batter. Bake for 13 - 15 minutes. Allow to cool.
- Over a double boiler, heat together the chai tea latte and chocolate. Once the muffins are cool enough to handle, dip the tops into the chocolate. Allow to set for about 5 minutes before serving.