A while back I promised a reader I would post more gluten-free recipes, and while there are a few recipes that are naturally gluten-free here and there on the blog, I wanted to share something more fun. I made these “Almond Joy” brownies a while back, but I hated the photos (HATED them) and couldn’t bring myself to ever post them, even though I kinda said I would (Sorry!)
To make up for it, I made two/three muffins for you. Two of them are chocolate, but pretty much polar opposites. On one side is an ultra-rich, higher calorie muffin with a raspberry cheesecake filling, while the other is a lightened up chocolate muffin that doesn’t skimp on the delicious chocolatey-ness. The third is a lightened pumpkin muffin with a rich maple honey glaze. Let’s take a moment to let all that deliciousness soak in, shall we? Yummmmm..!
These muffins are a shout-out to all my fellow single-ladies (and men!). Now, don’t get me wrong, on an average morning, I can and will eat multiple muffins for breakfast, but I am trying to show some decorum and pretend I follow the rules of portion control. There is something so fun about recipe testing for single-serving muffins. They seem faster to make and I don’t mind screwing up a couple of times since I am using fewer of my resources to make them. If you follow me on Facebook (and you really should!), you may have read about the salt incident with my first chocolate muffin. Bleh! I almost went a little crazy with the muffins and wanted to make 12 different variations (one for each spot on my muffin pan), but I don’t think my recipe plugin will allow me to post that many different recipes in one post. I’ll have to check in on that. Three is a good start for now.
That baby up there.. that is my skinny double chocolate chip muffin that tastes anything but skinny. It has a richness to the chocolate. plus gooey melty chocolate chopped in with a dash of semi-sweet chocolate chips thrown in. Utter gluten-free chocolate heaven right there. I like this for those days when I know I will be going out for a lunch meeting or my co-worker and I plan to order in something a little indulgent from Chipotle or Panera. This way, I still get to treat myself without having to worry about all those calories.
Next we’ve got my lightened-up pumpkin spice muffin with a maple honey glaze. I say lightened up because the muffin itself is pretty light, but I went all out for the maple honey glaze by adding in some butter. And just look at all those delicious drips down the wrapper. This is the only muffin that makes a bit more than one whole muffin. With this recipe, you will get one muffing, plus one teeny baby muffin. And don’t try to add all the batter to the muffin anyway, because you might end up with hilarious deformed muffins like this below:
Cute, incredibly funny, but not attractive at all. I mean, if you aren’t worried by how it looks then by all means, go for it!
Last, but most certainly not least, is my ultra-indulgent double chocolate chip muffin with a raspberry cheesecake filling. This one if for those weekend mornings I stay in my sweats all day and just don’t care about anything besides licking the wrapper to get those last bits of cheesecake out and catching up on Netflix. Before you get too worked up about making the cheesecake part, it is only four ingredients you can mix in a small bowl and add to the middle of the muffin: cream cheese, raspberry jam, sugar, and egg whites. Simple, right?
Each of these muffins take only a few minutes to prepare and 15 – 20 minutes to bake, so you can whip one up before you get ready and by the time you are finished, your muffin is ready for you to enjoy while you are on your way out the door (or to the TV).
Add the dry ingredients first and give it a quick whisk before adding in the wet ingredients.
- 1 tablespoon Dutch processed cocoa
- 2 tablespoons gluten-free all-purpose rice flour
- 1/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 heaping tablespoon sugar
- 1 egg yolk
- 1 tablespoon milk or half and half
- 1 tablespoon chopped chocolate
- 1 tablespoon chocolate chips
- For the Raspberry Cheesecake
- 3/4 tablespoon cream cheese
- 1 1/2 teaspoon raspberry jam
- 1 teaspoon sugar
- 1 1/2 teaspoon egg
- Preheat the oven to 305 degrees.
- Mix all the ingredients, up to the chocolate chips in a small bowl, mix until just combined.
- Mix the cream cheese, jam, teaspoon sugar, and egg in another small bowl and mix well.
- Add about a tablespoon and a half of the muffin batter to a cupcake tin (lined with a cupcake liner or greased with butter). add the cheesecake filling, then the remaining muffin batter. It will seem as though there is too much batter, but trust me on this!
- Bake for about 16 — 18 minutes, or a toothpick comes out clean when inserted.
- 3 tablespoons all-purpose rice flour
- 1/4 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon [url href=”https://cookienameddesire.com/how-to-make-your-own-pumpkin-spice-mix-recipe/” target=”_blank”]pumpkin spice[/url] (<– click for recipe)
- pinch of salt
- 1/2 tablespoon sugar
- 1 tablespoon, plus 1 teaspoon pumpkin puree
- 1/2 tablespoon maple syrup
- 1 teaspoon milk
- 1 tablespoon egg white
- For the Glaze
- 1 1/2 teaspoons unsalted butter, melted
- 1 1/2 tablespoons powdered sugar
- 1 teaspoon maple syrup
- 1 teaspoon honey
- Preheat the oven to 350 degrees
- Add all the ingredients for the muffing together in a bowl and mix until just combined.
- Pour in a cupcake tin (lined or lightly greased).
- Bake for about 18 – 20 minutes, or until a toothpick comes out clean when inserted.