Gluten Free Peanut Butter Mocha Muffins
I’ve been playing around with gluten free baked goods a lot lately, and while it’s a little different from baking with regular wheat flour, it’s just as fun!
I created this recipe from the gluten free muffin base recipe I’ve been perfecting. To create a mocha flavor, I added a little bit of espresso powder, cocoa powder, and Peanut Butter & Co. Dark Chocolatey Dreams. Together, those three ingredients add so much flavor to this basic muffin recipe.
These Gluten Free Peanut Butter Mocha Muffins are so soft, light, and indulgent! They also take less than 30 minutes to prepare, start to finish.
- Yield:12 muffins
- Prep Time:5 minutes
- Cook Time:18 minutes
- Total Time:23 minutes
2 cups gluten free all-purpose flour
2 tsp xanthan gum
1/2 cup granulated sugar
3 tbsp cocoa powder
1 tbsp baking powder
1/2 tsp salt
3/4 cup plus 2 tablespoons whole milk
1/3 cup vegetable oil
1/2 tsp pure vanilla extract
2 tsp espresso powder
Preheat oven to 400°F. Grease or line a muffin pan with paper liners. Set aside.
In a small bowl, combine the gluten free flour, xanthan gum, sugar, cocoa powder, baking powder, and salt.
Melt the peanut butter in the microwave on high for about 2 minutes, or until runny.
In a large bowl, beat the egg, milk, oil, vanilla extract, melted peanut butter, and espresso powder until combined. Pour the dry ingredients in the wet ingredients and mix until just combined.
Bake for 18-20 minutes or until an inserted toothpick comes out clean. Cool for 5 minutes before transferring muffins to a wire rack.