Chocolate Walnut Muffins/Cupcakes

What is the difference between a muffin and a cupcake anyway? I would say that a muffin might be a little denser that the cupcake but in the world of gluten free nothing is as light and fluffy as the original. So you can call this a muffin or you can add some frosting and call it a cupcake. I will eat it either way 🙂

Lately I have really been craving something sweet but when I eat sweets I do not like the way I feel. I wanted something made from real food. Something that tasted good but with out all the sugar (from what ever source..maple syrup, honey, etc). I was thinking of making an almond cookie recipe that I made at Christmas time but man they were a lot of work. So I started searching for recipes that fit into the low sugar real food category and found a keeper. Nuts for protein and chocolate for my sanity.

Chocolate Walnut Muffins/Cupcake (gluten-free and low-sugar)

For the cake:

  • 1 1/2 cups walnuts
  • 8 oz of dark chocolate
  • 1/4 cup butter, softened
  • 1/4 cup organic cane sugar
  • 6 egg yolks
  • 1 tsp pure vanilla extract
  • 1 tsp cinnamon
  • 8 egg whites

For the glaze:

  • 8 oz dark chocolate
  • 2 tbsp butter

Pre-heat oven to 350 F degrees.

Grease a muffin tin or use liners. You can also use a cake or pie pan.

Chop the walnuts in the food processor until crumbled and remove to another bowl. Chop the chocolate in the food processor and add to the bowl with the walnuts.

Whisk the butter and sugar until creamy. Add the egg yolks to the mixture, beating after each addition (I do this in the food processor). Add this mixture to the nuts/chocolate mix and stir. Add in the vanilla extract and cinnamon. In another bowl, whisk the egg whites until soft peaks. Gently fold approximately 1/3 of the egg whites into the batter, adding the rest of it after that.

Pour the batter in the prepared pan and bake (15 minutes for the cupcakes and about 35 minutes for the cake). Let it cool to room temperature. After it cools, prepare the chocolate glaze. Put the chocolate and butter in a pan and gently melt, stirring well until smooth. Pour over the top of the cake.

♥ ♥ ♥

The first time I made this I did not get the chocolate chopped enough and it sank to the bottom but still very tasty. The second time I made them I did not chop the nuts enough and it did change the texture a bit. I guess you will have to work with it and find what is best for your taste. I like the nuts chopped/ground up more.

I took the second batch to a mom’s night gathering and the next morning the first thing the boys asked “Is there any muffins left for us”. If they call it a muffin we can eat it for breakfast right?? Good thing I did not have time to frost them before I left last night 🙂

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