Get your chocolate fix with a hazelnut twist with this dessert take on yummy dessert muffins that are sure to get lots of cheers!
Recipe inspired by https://www.ottosnaturals.com/blogs/recipes/gluten-free-lemon-poppyseed-muffins
Preheat oven to 350 degrees Fahrenheit. Prepare a muffin pans with large cupcake liners.
In a small bowl, combine coconut milk and vinegar. Stir and let sit for 10 minutes.
In a large bowl, cream together the sugar and butter, until fluffy. Add in the egg yolks and mix thoroughly.
In a separate bowl, combine Otto’s Naturals – Cassava flour, baking powder, baking soda, and salt.
Slowly add milk mixture and flour mixture to the large bowl of ingredients.
When mixed, stir in chocolate chips. Then fold in the beaten egg whites.
Fill muffin pan with enough of muffin mix that it comes near to the top of the liners. Creat a small well in the middle of each muffin and add 1/2 tsp of Nocciolata to the top of each muffin.
Bake for about 20 to 22 minutes or until a toothpick no longer comes out gooey.
Allow muffins to cool on the countertop. Store at room temperature for 3 days or store for longer in the fridge.
Recipe Notes
These muffins can sit out on the counter for up to 4 days in a covered pyrex dish.