I have baked many variations of chocolate muffins and cupcakes before but this is my first experience of baking Flourless Chocolate Muffins. The reason? Last week my younger daughter was diagnosed with gluten allergy. The first thing she asked with a broken heart, as she came to know of her restricted diet, was whether she wouldn’t be able to eat muffins and cupcakes anymore. The next morning I was making Flourless Chocolate Muffins with her.

We didn’t use baking powder either in the recipe and relied on eggs and the liquid in the recipe to work as leaveners. As a result we got super moist, decadent and delicious muffins that made my daughter’s eyes twinkle with delight and warmed my heart with happiness to see her happy.

Her final verdict was that these are even better than muffins that we used to bake with flour. We decided to take them a notch up in yumminess by adding a delicious, jam like plum sauce on top. Both the muffins and sauce are super easy to make and together make an unforgettable dessert experience. You can skip the cream or ice cream but we were in a mood for weekend indulgence so we went ahead and pampered ourselves to our heart’s content.

You could frost them too but these gluten free muffins are pretty darn good without any topping or frosting on their own too.


For Flourless Chocolate Muffins :

1+1/2 cup dark chocolate chunks
1/2 cup butter
3/4 cup sugar
3 eggs
1/2 cup unsweetened cocoa powder
A pinch salt
1 teaspoon cinnamon powder
Fresh cream or ice cream for serving (optional)

For Plum Sauce:

4 fresh plums
1/2 cup maple syrup
3 tablespoons brown sugar
1 teaspoon grated ginger

This Is What You Do:

Preheat oven to 175 degrees C.

Heat chocolate chunks and butter in a microwave safe bowl at 30 seconds intervals for 1+1/2 minutes or till both are melted and combined into a silky sauce.
Or you can heat them in a double boiler on stove top.

Add sugar, cocoa powder, cinnamon powder and salt. Stir to combine till the sugar is dissolved.

Add eggs and stir to combine.

Line the muffin tray with paper cups. Fill the muffin cups almost full with batter.

Bake for 15 to 18 minutes or till the batter is set and tops are slightly springy to touch. Allow to cool for 10 minutes before serving.

Meanwhile prepare the quick and easy plum sauce. Cut plums in halves, remove the stones. Purée them in a blender.

Combine plum purée, maple syrup, ginger and sugar in a small sauce pan. Bring to a boil and reduce heat to medium low. Cook till the sauce is lush red and thick to your desired consistency, almost 8-10 minutes.

Serve muffins with a dollop of fresh cream or ice cream, and a generous spoonful of warm plum sauce and fresh plum slices or fresh fruit of your choice.

Serves 12

2 Replies to “Flourless Chocolate Muffins with Plum Sauce”

    1. Thank you, Loretta! I created this recipe for my younger daughter, I tried to keep it simple so that she can always remember and make these muffins herself too 🙂 Glad you like it dear friend! xxx

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