You know that I adore a lovely brunch, right? Well let’s make it a gluten-free brunch this weekend. And not just because — but because that way my oldest son and husband can partake in all of it!
I think the best gluten-free treats, are those that are inherently gluten-free. So I try to develop my gluten-free baking recipes that way — without thinking in terms of substitutions, but just about what combination of ingredients will blend well together and taste delicious!
These muffins could really be a big round, layer cake, with a lovely spiced vanilla buttercream. (And there’s an idea definitely worth trying one day!)
Now, these divine bundles of caramelized goodness don’t behave quite like a gluten-full muffin would. They will fall apart a bit as you eat them and melt in your mouth. Did I mention you’ll also be biting into buttery yumminess with bits of chocolate!?
Stay tuned for a super tasty frittata coming up on Thursday! This is only the beginning of the incredible brunch we’re building for the weekend!
1 hour, 45 minutes ahead: Make the batter and topping, and assemble in the muffin tins.
1 hour, 15 minutes ahead: Bake the muffins and let them cool.
These can be make a day ahead of time, and stored in an airtight container. Warm them just a bit before serving. You can also freeze the baked muffins for up to two weeks in an air-tight container. Defrost them in the refrigerator 1 day ahead of time, and again, warm them a bit before serving.