Gluten Free Vanilla Muffins with a Dark Chocolate and Hazelnut Topping
Servings: 10 muffins
Ingredients
Muffins
- 150g (1¼ cups) gluten free flour blend (see note 1)
- 1¼ 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
Topping
- 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)
Instructions
Topping:
- 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.
Muffins:
- 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!
Notes
- 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.