These Chocolate Chip Tigernut Flour Muffins Recipe bring together the perfect balance of hearty, naturally sweet, and delightfully chocolatey flavors in a muffin that’s both nourishing and indulgent. Made with tigernut flour, known for its subtly nutty taste and grain-free goodness, these muffins offer a unique twist on the classic chocolate chip treat. Whether you’re seeking a wholesome snack or a comforting breakfast, this recipe promises moist, tender muffins studded with melty dairy-free chocolate chips that everyone will love.
Ingredients You’ll Need
Nothing fancy here—just simple, wholesome ingredients that work harmoniously to create the perfect texture, sweetness, and rich flavor in these Chocolate Chip Tigernut Flour Muffins Recipe. Each element plays a crucial role, from the nutty tigernut flour to the gooey chocolate chips.
- 1/2 cup tigernut flour: This naturally sweet, gluten-free flour adds a tender crumb and unique flavor.
- 1/2 teaspoon baking soda: Acts as a gentle leavening agent to help the muffins rise beautifully.
- 1/2 teaspoon salt: Enhances all the other flavors and balances the sweetness.
- 1/4 cup maple syrup: Provides natural, wholesome sweetness and moisture.
- 2 large eggs: Bind the ingredients and give structure while keeping it moist.
- 1/4 cup coconut oil, melted: Adds richness and keeps the muffins tender.
- 1/4 cup dairy-free milk (such as almond milk): Ensures a smooth batter while keeping things dairy-free.
- 1 teaspoon vanilla extract: Infuses warmth and depth to the flavor.
- 1/2 cup dairy-free chocolate chips: The star ingredient that adds pockets of melty chocolate in every bite.
How to Make Chocolate Chip Tigernut Flour Muffins Recipe
Step 1: Preheat and Prepare
Start by preheating your oven to 350°F (175°C). This ensures it’s at the perfect temperature when you’re ready to bake. Line your muffin tin with paper liners or give it a good grease to prevent sticking. This little prep step makes a world of difference when it comes to easy removal and clean presentation.
Step 2: Mix Dry Ingredients
In a large mixing bowl, whisk together the tigernut flour, baking soda, and salt. Combining the dry ingredients first helps distribute the leavening and salt evenly, which is key for uniform flavor and rise throughout the muffins.
Step 3: Whisk Wet Ingredients
In a separate bowl, vigorously whisk the eggs, maple syrup, melted coconut oil, dairy-free milk, and vanilla extract. Mixing these ingredients thoroughly ensures your muffins will have an even texture and rich flavor with every bite.
Step 4: Combine Wet and Dry
Pour the wet mixture into the bowl of dry ingredients, stirring gently until just combined. Overmixing can make muffins tough, so stop once everything is blended together and no dry flour streaks remain.
Step 5: Fold in Chocolate Chips
This is the exciting part—fold in the dairy-free chocolate chips carefully to disperse them evenly throughout the batter. This guarantees each muffin will have those delightful pockets of melty chocolate.
Step 6: Fill Muffin Cups
Spoon the batter into your prepared muffin tin, filling each cup about three-quarters full. This filling level allows enough room for the muffins to rise without spilling over.
Step 7: Bake to Perfection
Pop the muffin tin into the oven and bake for 18 to 22 minutes. Check doneness by inserting a toothpick into the center—it should come out clean or with just a few crumbs attached. This ensures your muffins are perfectly baked, moist but fully cooked.
Step 8: Cool Before Enjoying
Allow the muffins to cool in the tin for 5 minutes, giving them time to set up. Then transfer them to a wire rack to cool completely. This step prevents sogginess and helps the flavors deepen.
How to Serve Chocolate Chip Tigernut Flour Muffins Recipe
Garnishes
Though these muffins are amazing on their own, you can add a little something extra with a light dusting of powdered coconut sugar or a drizzle of melted dairy-free chocolate for a more decadent look and taste. Fresh berries on the side also brighten the plate beautifully.
Side Dishes
Pair your Chocolate Chip Tigernut Flour Muffins Recipe with a warm cup of herbal tea or a creamy latte for a cozy breakfast or snack. For heartier meals, serve alongside a bowl of fresh fruit salad or a smoothie to keep things light but satisfying.
Creative Ways to Present
Serve these muffins in pretty cupcake wrappers and stack them in a tiered dessert stand for brunch gatherings or weekend treats. You can also slice them horizontally and spread with a smear of your favorite nut butter for an irresistible twist.
Make Ahead and Storage
Storing Leftovers
Keep leftover muffins in an airtight container at room temperature for up to three days. This helps maintain their moist texture without drying out or absorbing odors from your kitchen.
Freezing
If you want to enjoy these muffins later, pop them into a freezer-safe bag or container and freeze for up to three months. Thaw at room temperature when ready, and they’ll taste just as fresh and delicious.
Reheating
To rewarm, simply microwave a muffin for 15 to 20 seconds or warm in a preheated oven at 300°F for about 5 minutes. This brings back that fresh-baked softness and the chocolate chips’ gooey goodness.
FAQs
Can I substitute tigernut flour with another flour?
While tigernut flour’s unique flavor and texture shine in this recipe, you can try almond or coconut flour as alternatives, but the texture and taste may vary slightly.
Are these muffins gluten-free?
Yes! Tigernut flour is naturally gluten-free, making this recipe perfect for those avoiding gluten.
Can I use regular milk instead of dairy-free milk?
Absolutely! Feel free to use regular cow’s milk or any plant-based milk you have on hand. The muffins will still turn out moist and tasty.
How do I make these muffins vegan?
To make this recipe vegan, substitute the eggs with flax eggs or a commercial egg replacer and ensure your chocolate chips are vegan-friendly.
Can I add nuts or other mix-ins?
Definitely! Chopped walnuts, pecans, or dried fruit like cranberries work wonderfully just add them when folding in the chocolate chips.
Final Thoughts
Sharing this Chocolate Chip Tigernut Flour Muffins Recipe with you feels like passing along a little bit of kitchen magic that’s become one of my absolute favorites. These muffins manage to be wholesome and indulgent, simple yet special. I can’t wait for you to try them and see how easily they become part of your go-to baking repertoire. Happy muffin making!
Print
Chocolate Chip Tigernut Flour Muffins Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12 muffins
- Category: Baking
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Description
Delicious and moist Chocolate Chip Tigernut Flour Muffins made with naturally sweet maple syrup, dairy-free milk, and coconut oil. These gluten-free, grain-free muffins are perfect for a healthy snack or breakfast treat, featuring the unique nutty flavor of tigernut flour combined with dairy-free chocolate chips for a guilt-free indulgence.
Ingredients
Dry Ingredients
- 1/2 cup tigernut flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 1/4 cup maple syrup
- 2 large eggs
- 1/4 cup coconut oil, melted
- 1/4 cup dairy-free milk (such as almond milk)
- 1 teaspoon vanilla extract
Additional
- 1/2 cup dairy-free chocolate chips
Instructions
- Preheat Oven and Prepare Tin: Preheat your oven to 350°F (175°C) and either line a muffin tin with paper liners or grease the tin well to prevent sticking.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the tigernut flour, baking soda, and salt ensuring even distribution of leavening agents and salt.
- Combine Wet Ingredients: In a separate bowl, whisk the eggs, maple syrup, melted coconut oil, dairy-free milk, and vanilla extract until smooth and fully blended.
- Combine Wet and Dry: Pour the wet ingredients into the dry ingredients and mix gently but thoroughly until the batter is smooth and uniform with no dry patches of flour.
- Fold in Chocolate Chips: Gently fold the dairy-free chocolate chips into the batter, evenly distributing them without overmixing.
- Fill Muffin Cups: Spoon the batter into the muffin cups, filling each about three-quarters full to allow room for rising during baking.
- Bake Muffins: Bake for 18 to 22 minutes, or until a toothpick inserted into the center of a muffin comes out clean, indicating they are fully cooked.
- Cool Muffins: Allow the muffins to cool in the tin for 5 minutes to firm up, then transfer them to a wire rack to cool completely before serving or storing.
Notes
- Ensure the coconut oil is melted but not hot when mixing to prevent cooking the eggs prematurely.
- Using dairy-free milk such as almond or oat milk makes these muffins suitable for dairy-free diets.
- To test for doneness, use a toothpick inserted in the center; it should come out clean or with a few moist crumbs.
- Store muffins in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- For added texture, you can sprinkle extra chocolate chips on top before baking.
