Inspired from the “Chocolate Devil’s Food Cupcake” from my favourite cupcake book “Eat Me!”, I made a gluten-free chocolate-cherry muffin version of it, since I had a sewing afternoon with my friend Susi who has a gluten intolerance. The muffins were really nice and fluffy, perfect to eat 2 or 3 in a row!
Makes: 12 muffins
Prep Time: 10 minutes
Cook Time: 20-25 minutes
- 3/4 tbsp lemon juice
- 165 ml almond milk (any other milk will do too, I just love almond milk)
- 83 g brown rice flour
- 83 g oat flour
- 3/4 tsp baking soda
- 38 g cocoa powder
- 83 g butter at room temperature
- 190 g sugar
- 2 large egg
- 12 cherries
Preheat the oven to 350 °F and line a 12-hole muffin tin with paper muffin cases.
Add the lemon juice to the milk and set aside.
Wash the cherries, dry them, cut them in half and remove the stone. Set aside.
Sift the flour, baking soda and cocoa powder in a medium-sized bowl.
In a separate bowl, cream the butter and half the sugar together until light and fluffy. Then beat in the eggs, followed by the remainder of the sugar. Beat in the flour and cocoa mixture, a third at a time, alternating with a third of the soured milk mixture, until everything is mixed in.
Spoon half of the mixture into the paper cases. Put one cherry (two halves) in the middle of each case. Cover the cherries with the remainder of the batter. Place in the centre of the oven and bake for 20-25 minutes until they are firm and springy to the touch or a skewer inserted into the centre comes out clean. Remove the muffins from the tin and let them cool on a wire rack.