This chocolate and cherry muffin recipe is the perfect go-to if you're after a gluten free light and airy muffin. We've used buckwheat flour which is a seed rather than a grain, which is what makes this yummy muffin recipe gluten free. The texture of this muffin is light and fluffy and the cut through of chocolate and cherry really work well together. Perfect for a cup of tea, or a lunchbox treat- this muffin recipe will have the whole family happy.
If you would like to keep these longer then freeze in the paper cases then defrost and warm in the oven before serving.
11 ingredients5 steps
Gluten Free
Vegetarian
Ingredients
MetricImperial
For the muffins
100gBillington's light muscovado sugar
100gCherries (we used frozen ones, defrosted) or glace cherries cut in half
100gDark chocolate chips
2 tspGluten free baking powder
150gNatural yoghurt
100gMelted butter
2Large eggs
2 tspCider vinegar
2 tspNielsen-Massey Vanilla Extract
0.5 tspXanthan powder
150gDove’s Farm Buckwheat Flour
Utensils
Muffin tray
Whisk or electric whisk
Method
Step 1
Preheat the oven to 200°C /180°C Fan/ Gas mark 6 and place 12 large paper muffin cases into a deep muffin tray.
Step 2
In a mixing bowl add the sugar, eggs, cider vinegar, vanilla extract, yogurt and melted butter and beat vigorously with a whisk or an electric mixer until smooth.
Step 3
Sift in the flour, Xanthan powder and baking powder and beat again for a few seconds until the flour is incorporated. Fold in the cherries and chocolate chips gently with a spatula.
Step 4
Divide the mixture evenly between the 12 muffin cases. There should be at least 1cm of paper case above the mixture to allow the muffins to rise without spilling over the top.
Step 5
Bake the muffins for 25 minutes until well risen and golden and when a skewer is inserted it comes out clean.
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