Gluten Free Vanilla Muffins with a Dark Chocolate and Hazelnut Topping

Gluten Free Vanilla Muffins with a Dark Chocolate and Hazelnut Topping


These gluten free vanilla muffins originally appeared on my old blog, The Culinary Jumble.

You know what? I love muffins. Actually, didn’t I start my last blog post saying I love meringue? Maybe. You know what though? I love lots of things. Mostly chocolate, sugar, butter, cheese, and well, yes, you get the picture.

In all honesty, there’s not a lot not to love about these gluten free vanilla muffins. They are quick and easy to make and the dark chocolate and hazelnut topping elevates them to the something special category.

These little beauties have a delicious sprinkling of dark chocolate and chopped hazelnuts. I’ve made them gluten free because the store bought blend I use is brilliant (if you’re in Scandinavia, I can’t recommend Sempre’s Finmix highly enough). I throw it in any cake and it performs as regular flour would. Gone are the days when gluten free cake was low grade quality and in some cases, downright disgusting.

If you like these gluten free vanilla muffins, why not check out my other gluten free recipes?


Gluten Free Vanilla Muffins with a Dark Chocolate and Hazelnut Topping

Course Muffin
Prep Time 5 minutes
Cook Time 17 minutes
Servings 10 muffins



  • 150g gluten free flour blend
  • teaspoons baking powder
  • ½ teaspoon baking soda
  • 60g butter (melted)
  • 100g brown sugar
  • 1 large egg
  • 150ml milk
  • 1 teaspoon vanilla sugar


  • 1 tablespoon brown sugar
  • 1 teaspoon butter (melted)
  • 20g dark chocolate (chopped into small bits)
  • 20g hazelnuts (chopped into small bits)


  • Pre-heat the oven to 200ºC (400ºF) and prepare a muffin tin. Melt the butter for the topping and set to one side for a while. Using a food processor for convenience, chop up the chocolate and hazelnuts until they are very fine. Add these to the melted butter along with the sugar. Stir to combine. Set to one side.
  • For the muffins: melt the butter and allow to cool. In the same food processor (give it a rinse round) add the butter and sugar and work for a minute or two. Add the egg, continue to work for a further minute and finally, add the milk and give it a quick whizz just to ensure everything is evenly combined.
  • Add the flour, baking powder, baking soda and vanilla sugar and on the lowest speed, work until evenly combined. The batter starts off runny but as with most cakes including GF flours, it does thicken so don’t panic.
  • Pour into ten cupcake or muffin holes almost to the very top. Sprinkle over the topping and bake for around 15-17 minutes (depending on how large your muffin cases are). Remove from the oven, allow to cool for a while, then enjoy while still warm!


  1. I use grams in my recipes as weighing ingredients is the most accurate method. However, if cups are your thing, you can convert my measurements at Cook it Simply.

Gluten Free Vanilla Muffins with a Dark Chocolate and Hazelnut Topping

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