Chocolate Chip Muffins with White Chocolate Drizzle

I tried this recipe the other day and WOW, was I impressed!  I would call these cupcakes, instead of muffins, they are like a decadent dessert!  So moist and fluffy, you would NEVER know they are gluten-free!  My chocolate loving son gobbled them up!

Enjoy!
Kirsten

PS:  The recipe comes from the 100 Best Gluten-Free Recipes, by Carol Fenster.

CHOCOLATE CHIP MUFFINS WITH WHITE CHOCOLATE DRIZZLE

2 large eggs, at room temperature
1 cup milk, warm (about 110F)
1/2 cup canola oil
2 teaspoons pure vanilla extract
1 1/2 cups Carol's Sorghum Blend (see notes)
3/4 cup sugar
1/2 cup Hershey's Special Dark cocoa powder
1 1/2 teaspoons xanthan gum
1 teaspoon baking soda
1 teaspoon salt
3/4 cups gluten-free semisweet chocolate chips
1/4 cup slivered almonds, optional

Drizzle:

1/2 cup chopped gluten-free white chocolate, melted
1 to 2 tablespoons milk

1)  Place a rack in the middle of the oven.  Preheat the oven to 375F.  Generously grease each cup of a standard 12-cup non-stock (gray, not black) muffin pan or line with paper cups.

2)  Make the muffins:  In a medium bowl, beat the eggs with an electric mixer on low speed for about 30 seconds.  Add the milk, oil and vanilla and beat on low speed just until blended.

3)  In a small bowl, whisk together the sorghum blend, sugar, cocoa, xanthan gum, baking soda and salt.  With the mixer on low speed, gradually beat the flour mixture into the liquid ingredients until the batter is smooth and slightly thickened, about 1 to 2 minutes.  Stir in the chocolate chips and almonds.  Divide the batter evenly in the muffin pan.

4)  Bake until the muffin tops are firm, or until a toothpick inserted into the center of a muffin comes out clean, 20 to 25 minutes.  Cool the muffins in the pan for 10 minutes.  Transfer the muffins to a wire rack to cool another 5 minutes.

5)  Make the drizzle:  In a small bowl, whisk together the white chocolate and enough milk to make a think smooth frosting.  Drizzle the white chocolate mixture back and forth across the tops of the muffins.  Serve immediately.

NOTES:

~If you use all of the batter, the muffin cups will be very full, not your usual 2/3 full, but don't worry, they may look a little funny in the oven, like they are exploding, but they will turn out great!

~I did not use the almonds, because I wanted to keep them kid-friendly, but I think they would be delicious with the nuts in them!  Walnuts would be great too!

~I used white chocolate chips for the drizzle, which I melted in the microwave, then added the milk.

~When doing the drizzle, I recommend doing it while the muffins are on a rack, with paper towel underneath the rack.  That way, any extra drizzle doesn't pool around the bottom of the muffins, it drips down, through the rack, onto the paper towel, for easy clean up!

~Carol's Sorghum Blend is under the "Gluten-free Flour Blends" tab on my blog!