Gluten-Free Chocolate Espresso Muffins

Gluten-Free Chocolate Espresso MuffinsA Post-Holiday Pick-Me-Up

There’s nothing like a warm, chocolate espresso muffin to bring a bit of energy back into the post-Thanksgiving lull. These gluten-free muffins combine rich cocoa and espresso for a flavor that’s both bold and comforting. With added flaxseed and almond milk, they’re not only gluten-free but also provide a little extra nutrition in each bite!

Why You’ll Love These Espresso Muffins

These muffins are designed to be soft, flavorful, and just the right amount of sweet. The espresso powder (or ground coffee) deepens the chocolate flavor, creating a delicious balance that’s perfect for mornings or as an afternoon pick-me-up. They’re easy to make, gluten-free, and require only a single bowl for mixing!

Ingredients You’ll Need

This recipe calls for some pantry staples and a few gluten-free essentials to get that perfect muffin texture.

• Cocoa powder and mini chocolate chips bring the chocolate flavor front and center.
• Gluten-free flour blend ensures a fluffy, gluten-free muffin. I love using King Arthur’s Gluten-Free flour.
• Espresso powder or ground coffee boosts the chocolate with a rich, slightly bitter depth.
• Flaxseed adds texture and fiber, making these muffins a touch healthier.
• Almond milk as a dairy-free option that gives a light, nutty flavor.

How to Make Gluten-Free Chocolate Espresso Muffins

Preheat & Prepare the Pan

Start by preheating your oven to 350°F. Lightly grease a 12-cup muffin pan or line it with muffin liners to make cleanup easy.

Mix Dry Ingredients

In a large bowl, whisk together 1 1/2 cups of gluten-free flour, 1/4 cup cocoa powder, 1 teaspoon baking powder, 2 tablespoons ground espresso, 1 teaspoon cinnamon, and 2 tablespoons of ground flaxseed.

Combine Wet Ingredients

In a separate bowl, combine 3/4 cup almond milk, 2 eggs, 1 teaspoon vanilla extract, 1/4 cup brown sugar, and 1 tablespoon honey. Whisk these together until smooth and well-combined.

Fold in the Chocolate Chips

Pour the wet ingredients into the dry ingredients, stirring gently until combined. Fold in 1/2 cup mini chocolate chips, being careful not to overmix—overmixing can make gluten-free muffins denser.

Fill and Bake

Scoop the batter evenly into your prepared muffin pan, filling each about 3/4 full. Bake at 350°F for about 20 minutes or until a toothpick inserted into the center of a muffin comes out clean.

Cool & Enjoy

Allow muffins to cool in the pan for about 5 minutes, then transfer to a wire rack to cool completely. These muffins are delicious slightly warm, so feel free to dig in as soon as they’re cool enough to handle!

Tips for the Perfect Muffin Texture

• Rest the Batter: Giving the batter 5-10 minutes to rest before baking can help improve the texture, especially with gluten-free flours, allowing them to better absorb the liquid.
• Use Fresh Espresso Powder: This makes a big difference in flavor! Try using a finely ground espresso powder for the richest taste.
• Don’t Overmix: As with any muffin, overmixing can lead to tough muffins. Stir the ingredients until just combined, and you’ll have the perfect soft texture.

Storing & Freezing Instructions

Store these muffins in an airtight container at room temperature for up to three days. If you want to keep them longer, they freeze well! Simply wrap each muffin individually in plastic wrap and place them in a resealable freezer bag. When you’re ready to enjoy, thaw at room temperature or pop them in the microwave for a quick warm-up.

Serving Suggestions

Pair these muffins with a warm cup of coffee or hot chocolate for a cozy snack, or serve them alongside a lighter breakfast dish like our Nutrient-Boosting Green Smoothie or Cinnamon Vanilla Granola for a balanced morning treat. If you love muffins, be sure to check out our Jumbo Chocolate Chip Muffins and Gluten-Free Pumpkin Flaxseed Muffins for more gluten-free options.

Health Benefits of Flaxseed and Almond Milk

Flaxseed adds not only a nutty flavor but also a good dose of fiber, which helps with digestion and makes these muffins feel filling. Almond milk is a great dairy-free alternative that is lower in calories than regular milk, giving these muffins a light texture without the heaviness.

Frequently Asked Questions

Can I substitute another milk for almond milk?

Absolutely! Oat milk or coconut milk work well in this recipe if you prefer.

What’s the best way to reheat these muffins?

The best way to reheat is in the oven at 300°F for 5-7 minutes, or microwave for about 15-20 seconds to keep them soft and warm.

Can I make them ahead?

Yes, these muffins can be made a day ahead and kept fresh in an airtight container. They’re also freezer-friendly, making them a convenient treat to have on hand.

Let these gluten-free chocolate espresso muffins bring a little joy to your post-Thanksgiving week—whether for breakfast, a snack, or even a dessert. Each bite brings that delightful combination of coffee and chocolate, perfect for a cozy day at home!

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