Gluten Free Chocolate Muffins

Continuing on my most recent kick of adapting breakfast options to be gluten free, I decided to turn my sights on a chocolate breakfast muffin. These muffins are perfect for a Saturday morning breakfast or a quick morning during the week. They are amazing when served hot, but quite good cold too!These muffins are fluffy and filled with chocolate. I’ve used min-chocolate chips but you can use any you have on hand. I wouldn’t suggest using giant chips because they would overpower the rest of the muffin. I’ve baked these in a regular muffin tin since I don’t have a giant muffin pan. I would have used one for these if I’d had one.

You will notice that this recipe uses cream of tarter in it. I’ve seen it before in some gluten free recipes and finally researched to see why it was necessary. Cream of tarter is an acid, and it helps trap air in the baked goods to make them lighter and fluffier. It is one of the base ingredients in baking powder, and when used alongside baking powder it increases the fluff factor of my baking. I’ve started adding it to certain recipes where I want the gf item to have better lift.

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