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 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 (1¼ cups) gluten free flour blend (see note 1)
  • teaspoons baking powder
  • ½ teaspoon baking soda
  • 60g (¼ cup) butter (melted)
  • 100g (½ cup) brown sugar
  • 1 egg (large)
  • 1 teaspoon vanilla extract
  • 150ml (⅔ cup) milk


  • 1 tablespoon brown sugar
  • 1 teaspoon butter (melted)
  • 20g (¾ oz) dark chocolate (chopped into small bits)
  • 20g (2 tbs) 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 or blender, 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.


  • Melt the butter and allow to cool.
  • In a bowl or stand mixer, add the butter and sugar and work for a minute or two.
  • Add the egg and vanilla extract, and 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, and baking soda, and on the lowest speed, work until evenly combined.
  • 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. Although these were made gluten free, I see no reason why you couldn't use spelt or regular flour. I used a gluten free flour blend, which behaves in a similar way to regular flour. 
I have converted grams to cups/ounces/tablespoons using online converters. Although I have no reason to believe they are inaccurate, please be aware that I have not made the recipe with imperial measurements.
In addition, many ingredients are different in Europe compared to North America. I do all I can to offer possible alternatives and to ensure the best possible outcomes for everyone. However, results cannot always be guaranteed if you have not used the same ingredients, measurements or methods as me.
Lastly, I do everything I can to ensure that my recipes (and instructions) are accurate and easy to follow. However, I am human, and don't always get it right. If you notice anything strange, a mistake, or even a typo, please let me know in the comments. 




Gluten Free Vanilla Muffins with a Dark Chocolate and Hazelnut Topping

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