DOUBLE CHOCOLATE MUFFINS

Thick chocolate chips bursting from delicious chocolate sponge, perfect for those little moments of indulgence, go on treat yourself!
Genius Gluten Free Truly Scrumptious! Our Double Chocolate Muffins are a delectable treat that will have you in chocolate heaven. A delicious chocolate sponge packed with chocolate chips, like all our muffins, these are gluten, wheat and dairy free.
Why It’s Genius
What’s In It?

Caster Sugar, Egg, Chocolate Chips (13%): Cocoa Mass, Sugar, Emulsifier: Soya Lecithin; Flavouring; Vegetable Oil: Rapeseed Oil, Sunflower Oil; Rice Flour, Potato Starch, Maize Flour, Water, Tapioca Starch, Humectant: Vegetable Glycerol; Cocoa Powder, Maize Starch, Rice Starch, Concentrated Fruit Juice: Grape; Dried Egg, Raising Agents: Disodium Diphosphates, Potassium Hydrogen Carbonate; Emulsifiers: Mono- and Di-Glycerides of Fatty Acids, Sodium Stearoyl-2-Lactylate, Polyglycerol Esters of Fatty Acids; Dried Egg White, Salt, Sugar, Stabilisers: Xanthan Gum; Preservatives: Potassium Sorbate, Calcium Propionate.

Ingredient checker
A B C D E F G H I J K L M N O P Q R S T U V W X Y Z
What is it? Caster sugar is the name given to finely milled granulated sugar and, for that reason, it's sometimes called 'superfine' sugar.
What's it doing in my bread? We couldn't get that beautiful rise in our loaves if it weren't for the magic work sugar does in kick starting yeast fermentation. As yeast feeds on the sugar, it releases harmless but helpful bubbles of carbon dioxide.
What is it? This is concentrated grape juice made by gently heating the fruit to remove excess moisture.
What's it doing in my bread? The sugars and polyols naturally present in fruit act as humectants and protect our bread from drying out, helping it stay fresher for longer.
What is it? Egg whites from hens; we separate these from the yolks and then dry them.
What's it doing in my bread? This helps our bread to aerate during baking, giving it a lighter texture and a lovely, fine crumb. Eggs are a great source of protein and vitamins too, making this a win-win ingredient.
What is it? Just eggs
What's it doing in my bread? As with lots of baking, eggs help things set. Again, this helps give Genius bread the texture and crumb that we all love. And again, there’s lots of vitamin and protein goodness to be had too.
What is it? A bespoke blend of extracts and fermentates of natural non-dairy ingredients that tastes just like butter.
What's it doing in my bread? Delivers the signature buttery flavour of a traditional brioche, yet is still dairy free.
What is it? Ground yellow maize starch comes from typical yellow corn but isn't ground quite as finely as cornflour.
What's it doing in my bread? This is another ingredient that helps us achieve that perfect bread crumb texture, and it works together with the other starches to help you feel fuller for longer.
What is it? 'Humectants' are products that help with moisture retention. Ours are made from vegetable fats like olive or sunflower oil.
What's it doing in my bread? These humectants protect our bread from drying out, helping it stay fresher for longer.
What is it? Most salt that we buy in stores is iodised (and in some countries, this is how it must be sold by law). Iodising is a process of mixing table salt with tiny quantities of the micronutrient iodine.
What's it doing in my bread? It provides an essential source of iodine in the diet, preventing deficiencies which can impact thyroid function or pre-natal development.
What is it? We extract potato starch from the root tubers of potatoes. It has a neutral colour, taste and flavour.
What's it doing in my bread? Science at work! The potato starch helps forms a gel that supports the rising structure of the bread, which then bursts into soft, fluffy molecules between air bubbles to create Genius' soft crumb. Potato starch also makes for a great digestible source of carbohydrates, which release energy slowly - this helps to stave off hunger and you keep going for longer.
What is it? Rice flour is made by grinding raw rice all the way down into a superfine powder. It's much gentler on the stomach than gluten containing flours.
What's it doing in my bread? Rice flour works towards creating a lovely soft texture and also gives a slow, steady release of carbohydrates.
What is it? Tapioca is a starch and a staple foodstuff in some countries. It comes from the cassava root which hails from Brazil.
What's it doing in my bread? Tapioca works well as an addition to heavier flours - it lightens the result (so you get a fluffy loaf!) and also contributes to the binding properties that we need for successful gluten-free baking.
What is it? Rapeseed oil is a natural vegetable oil with a mild flavour - which is why it's often found in breads as well as lots of recipes for cakes, pastries and margarine.
What's it doing in my bread? Rapeseed oil makes a brilliant addition to any bread as it is both low in saturated fat (something we should all try and cut down on) and rich in vitamin E (a natural anti-oxidant we can always use more of). It acts as a humectant, which keeps our products fresher for longer.
What is it? A very common thickener made from fermented sugars, used in lots of foods.
What's it doing in my bread? Gluten is the reason traditional dough is a bit sticky. In Genius bread, we use a little bit of natural Xanthan gum to get this stickiness and help bind our ingredients together during proving and baking.
Nutritional info
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