Chocolate Muffins with Crystallized Orange Peel

Gluten Free Chocolate Muffins with Crystallized Orange Peel
Gluten Free Chocolate Muffins with Crystallized Orange Peel

Are you looking for a quick, easy to make chocolate cake recipe? Well, you (kinda) found it! These chocolate muffins with crystallized orange peel taste just like a decadent cake, but only take a fraction of the time and effort to make.

And best of all, they are made with oat flour. This means they’re gluten free and packed with nutrients like protein, iron, and fibre. Unlike other gluten free flours, oat flour doesn’t have a funky aftertaste or gritty texture.

If you would rather bake a cake instead, you can pour the batter into a cake pan. Just beware the baking time will be longer. Have a look at this cake recipe which uses a similar batter.

The main ingredients for this recipe are:

  • oat flour
  • dark and milk chocolate
  • eggs
  • sugar
  • cocoa powder
  • orange

For a simpler recipe, you can replace the crystallized orange peel with orange zest.

If you live alone and can’t eat all of them, they freeze very well. In fact, every time I make this recipe I freeze most of them. Next time I crave something sweet, I take one out of the freezer and let it thaw at room temperature. Then I place it in the oven for 2-3 minutes to warm it up and I eat it with vanilla ice cream. You can also serve with whipped cream.

Likewise, these muffins also go well in your lunchbox for a sweet but healthy snack. They’re nut free so they’re safe for school lunch.

See more snack recipes here.

This is how you make the gluten free chocolate muffins with crystallized orange peel:

Chocolate Muffins with Crystallized Orange Peel, Gluten Free

Servings 6 large muffins


For the muffins:

  • 1 cup (100 g/ 3 ½ oz.) oat flour
  • ⅓ cup (70 g/ 2 ½ oz.) granulated sugar
  • 4 large eggs, room temperature
  • 4 tbsp. canola oil
  • 60 g (2 oz.) dark chocolate, melted
  • 60 g (2 oz.) milk chocolate, finely chopped
  • 2 tbsp. Dutch processed cocoa powder
  • 1 tsp vanilla extract
  • 1⁄4 tsp salt
  • 1 tbsp. canola oil for greasing the baking pan, if using a metal pan

For the crystallized orange peel:

  • peel from one large orange, diced
  • ¾ cup (150 g/ 5 ¼ oz.) granulated sugar
  • 1⁄4 cup water


  • whipped cream for serving


For the crystallized orange peel:

  • In a small pot over low heat, place the water, sugar and the diced orange peel. Let them simmer for 20 minutes, then drain in a strainer. Allow the crystallized peels to cool completely.

For the muffins:

  • Preheat oven to 180°C (350°F).
  • In a bowl, place the oat flour, cocoa powder and whisk them well. Set it aside.
  • Separate the eggs, placing the yolks in a medium bowl, and the whites in a large bowl. Beat the whites to a soft peak, then add 2 tbsp. granulated sugar and beat to a stiff peak.
  • Beat the yolks with the remaining sugar, until they are light and fluffy and double in volume. Add the vanilla extract, salt, melted chocolate and whisk until combined. With a spatula, gently fold the yolk mixture into the beaten whites. Add the flour mix in two steps, gently folding it into the mixture after each addition. Drizzle the oil and gently mix. Fold in the chopped milk chocolate.
  • Pour batter into a greased muffin pan and bake for 30 minutes, or until a toothpick comes out clean.
  • Once baked, remove from the oven and allow them to cool completely.


  • Serve the muffins with whipped cream.