Chocolate muffins - gluten free
Preparation time
Cooking time
Total time
A quick easy gluten free recipe for chocolate muffins. This recipe was adapted from the Primrose Bakery Cookery Book
Recipe type: Cake
Cuisine: British
Serves: 10
  • 175 grams of soft brown sugar
  • 85 grams of butter
  • 2 large eggs separated
  • 50 grams of cocoa (preferably unsweetened). Make sure it is 100% cocoa
  • 125 grams of Dove's gluten free self-raising flour
  • Pinch of salt or squeeze of lemon
  • 180 ml of evaporated milk
  • 1 teaspoon of vanilla extract
  1. Preheat the oven to 170C
  2. Cream the butter and sugar together by hand or using a food processor or hand whisk.
  3. Add in the egg yolks, followed by the cocoa and self-raising flour. Mix well.
  4. Add in about ½ the evaporated milk, the vanilla and mix.
  5. Add more until the mixture is fairly loose but not runny.
  6. In a separate bowl, whisk the egg whites. When it starts to froth add a squeeze of lemon or pinch of salt. This helps the egg whites to froth well.
  7. Now you need to combine the two mixtures. Add one tablespoon of the egg whites to loosen the chocolate mixture. Then gradually fold in the rest of the egg white.
  8. Fill the muffin cases close to the top. Place in the oven. Check progress after about 10 minutes. In a fan oven they take about 12-15 minutes to cook, but this could vary depending on your oven. They are done when they are well risen and spring back up when you press lightly.
  9. Cool and cover with your favourite topping.
Recipe by Edinburgh Foody at