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

chocolate peanut muffin
Cooking Method
Cuisine
Courses
Difficulty Beginner
Time
Prep Time: 15 mins Cook Time: 20 mins Total Time: 35 mins
Servings 16
Best Season Suitable throughout the year
Ingredients
    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