I know what you’re thinking, “What is a dessert muffin?!” Well, there are cakes, cupcakes, brownies, cookies, and probably more desserts than I could name. However, sometimes when you’re baking your tasty treat doesn’t fit in a traditional “category.” And, that’s exactly the case with my Chocolate Chip Dessert Muffins.
These so-called “dessert muffins” began when my mom tried out a GF Blondies recipe by BabyCakes NYC. I remember bringing them to work last fall and one of my co-workers told me they were delicious, but did not taste like a traditional blondie. Well, I had never had a blondie in my life, so when I returned home, I investigated blondies online.
My dessert has the density and flavor of a blondie, but it’s slightly lighter and its shape has a bit of fluff like a muffin. Thus, I added more dough to each muffin cup, and officially renamed my treat a “dessert muffin.” Now, maybe I haven’t coined the perfect term yet, but no one tells me that my treat doesn’t taste like a “dessert muffin.” (I’m tricky sometimes!)
Go ahead give these a whirl, and let me know your name for these impossible to resist “dessert muffins!” I cannot wait to hear your ideas!!
Chocolate Chip Dessert Muffin
Allergens: Celiac Friendly and Free of the Big 8!
- ½ cup Garbanzo and Fava Flour
- ½ cup Superfine Brown Rice Flour
- ¼ cup Arrowroot Flour
- ½ cup Potato Starch
- 1 ¼ cup Sugar
- 2 tsp. Baking Powder
- ¼ tsp. Baking Soda
- 1 tsp. Xanthan Gum
- 1 tsp. Salt
- ½ cup Canola Oil
- ⅓ cup Applesauce (unsweetened)
- 2 tbsp. Vanilla
- ½ cup Water
- Chocolate Chips (I used Chocolate Dream. Enjoy Life would also work well for the GF/DF folks out there!)
- Preheat the oven to 325. Lightly grease two mini muffin tins with canola oil.
- In a medium bowl, whisk together the dry ingredients: flours, potato starch, sugar, baking powder, baking soda, xanthan gum, and salt.
- Add the wet ingredients: canola oil, apple sauce, vanilla, and hot water. Stir with a wooden spoon until the mixture is consistent throughout.
- Pour in a half to three-quarters of a bag of chocolate chips. Use a plastic spatula to fold them in until they are evenly distributed throughout.
- Using a spoon or ice-cream scoop, fill at least three quarters of each mini-muffin cup with the batter.
- Bake on the rack for 12-15 minutes. At 6 minutes, rotate the tray 180 degrees. The muffins should be golden brown when you take them out. (You can also do a toothpick test).
- Let the muffins sit for at least 10 minutes before removing from the muffin tin.
- Place any left overs in an airtight container.
Tips and Tricks
- Coconut oil works as a great substitute for canola oil! (My mom is allergic to coconut, so I tend to avoid using it in my baking).
- Store dessert muffins in an airtight container. They last around half a week.
- I could write this on almost every blog post, but Superfine Rice Flour makes a HUGE difference when baking (compared to regular rice flour). Your food will be less grainy or not grainy at all
* Adapted from NYC Babycakes, blondie recipe.