Peanut Butter Muffins with Chocolate Icing (Gluten Free, Dairy Free)

Hello everyone, welcome to my latest recipe for  Gluten and Dairy Free Peanut Butter Muffins with Chocolate Icing.

Indulgent chocolate and peanut butter muffins – who needs gluten and dairy!

Other Baking Ideas

If you like this recipe for Gluten and Dairy Free Peanut Butter Muffins with Chocolate Icing then you might like to try one of my other baking recipes:

• Treat yourself with my Tiramisu (Gluten & Dairy Free)
• Go traditional with my Lemon Drizzle Cake (Gluten & Dairy Free)
• Make a some biscuits with my Shortbread Cookie Bars (Gluten & Dairy Free)
• Bake loaf cake with my recipe for Apple and Courgette Loaf (Gluten & Dairy Free)

More Recipes Please!

Like me, you also cook for other members of the family that do not require special dietary requirements.  I’ve recently started another website, Fiona Cooks, that captures all of those recipes.  If you want to check it out then please click on the following link: http://fionacooks.com

Enjoy!

Fx

Print Recipe

Peanut Butter Muffins with Chocolate Icing (Gluten Free, Dairy Free)

Author: Fiona Kennedy Cooking Method: Baking Cuisine: American Courses: Cakes Recipe Keys: Dairy Free Gluten Free Mixing

Difficulty: Beginner Prep Time 15 mins Cook Time 20 mins Total Time 35 mins

Servings: 16

Best Season: Suitable throughout the year

Ingredients

Servings

For the peanut butter muffins

• 150 g dairy free spread
• 250 g peanut butter
• 250 g soft brown sugar
• 125 g caster sugar
• 4 eggs
• 250 g self-raising gluten and dairy free flour
• 2 teaspoons xanthan gum
• 130 ml dairy free milk

For the chocolate buttercream:

• 125 g dairy free butter
• 50 g gluten and dairy free cocoa powder
• 200 g icing sugar

Instructions

1. Preheat the oven to 180 oC and line a muffin tray with paper cases
2. Beat together the peanut butter, dairy free spread, brown sugar and white sugar until fluffy, about a couple of minutes
3. Add the eggs one at a time, beating well between adding each egg
4. Add in the flour and xanthan gum
5. Mix well
6. Add in the dairy free milk
7. Beat until well combined
8. Spoon into the muffin cases, about a tablespoon in each case
9. Bake in the centre of the oven for 20 minutes until golden brown
10. Remove from the oven and cool completely before icing
11. To make the icing combine the dairy free spread, cocoa powder and icing sugar and beat until well combined
12. Pipe the chocolate buttercream onto the top of each muffin

Keywords: gluten free muffin, peanut butter