Gluten-Free Gooey Chocolate Chip Pecan Muffins + Video
Hey yo, hope your Passover is going well. I've got another Passover dessert recipe for you today: muffins! Gooey chocolate chip pecan muffins! Gluten-free too, obviously. Cuz it's Passover.
But guess what? These muffins taste nothing like Passover muffins. Or Passover cakes in general. And I don't think anybody would be able to guess that they're gluten-free.
And you know what else? I have a video for these chocolate chip pecan muffins. Even though it's not really necessary because these gluten-free muffins are so simple and easy. But anyway, here it is:
Or, watch it on Youtube.
Oh, and nope, there's no potato starch to be found in the ingredient list for these muffins. Just almond flour. And then the rest of the ingredients that follow are pretty similar to your average, non-Passover muffin: some sugar, some baking powder, some salt, some oil, some eggs, and some vanilla extract.
Ooh, and chocolate chips. So many chocolate chips. I like using mini ones when I make muffins. Because they look better. And then pecans. Chopped, toasted pecans. But seriously, toast those pecans! You must. So much flavor is added when nuts are toasted.
I used to snack on raw nuts all the time. But then one day I decided to toast a tray of them. And that was the day my life changed forever. It was a landmark event. Because toasted nuts are a game-changer.
So toast your pecans. I hope I've convinced you.
Just have a look at the inside of that muffin that I'm holding above these words - so fluffy and moist! But not moist in the traditional sense. "Moist," as in ever so slightly gooey. Almost wet. But that sounds gross. As does "moist." Which is why I went with "gooey" in the title. It doesn't sound nauseating like "wet" does, and it's also pretty accurate.
Also, almond flour has so much more flavor than all-purpose flour. It changes the texture of the muffin a bit (hence the "gooey" aspect), but I quite like that almond flour texture. And I definitely appreciate the added flavor from the almond flour. As will you.
This recipe is a small one; it yields nine regular-sized muffins, or six large muffins, like the ones pictured here. If you want your muffins to look extra fancy, bake them in these tulip paper cups. They elevate your muffins instantly.
Not that these gooey chocolate chip pecan muffins couldn't stand their own in a regular cupcake liner, solely based on their flavor profile, oh nonono, but still, the tulip baking cups do enhance the look of 'em.
Have one of these gluten-free muffins for breakfast, have one for snack, have one for dessert - have one (or three) whenever you want. Just have one. After you make them. Because you need to make these muffins. You have to. Trust me.
This gooey muffin recipe is a one-bowl recipe just like our flourless chocolate cake from last week. The muffins can be made in five minutes and are ready in twenty-five minutes.
And they're gooey and fluffy and comforting and filling and sooooooo good, not just for Passover, but all year round too.
GLUTEN-FREE GOOEY CHOCOLATE CHIP PECAN MUFFINS
Yield: 9 regular/6 large muffins
1 cup almond flour
1/2 cup (light or dark) brown sugar, packed
1 teaspoon baking powder
1/4 teaspoon salt
1/3 cup oil (canola, vegetable, melted coconut)
2 teaspoons vanilla extract
1/2 cup chocolate chips
1/2 cup chopped, toasted* pecans
In a medium bowl, mix together the almond flour, brown sugar, baking powder, and salt.
Make a well in the center and add in the oil, eggs, and vanilla extract. Mix everything together until smooth. Stir in chocolate chips and toasted pecans last.
Using a large cookie scoop, divide batter into cupcake liners evenly. Sprinkle more chocolate chips on top of muffins if desired.
Bake muffins for 20-26 minutes (depending on size), or until golden brown and a toothpick inserted comes out clean.
*Note: to toast pecans, spread on baking sheet and bake in oven on 350 F for 8-10 minutes, or until pecans turn golden brown and emit a nutty aroma.
Adapted from Golden Barrel