Review: Trader Joe’s Gluten-Free Double Chocolate Muffins

Review by Cat Eldridge: Gluten free to me personally is a null term. I have no allergies. I may have a lot of interesting medical problems and I do but I’ve absolutely no allergies which does surprise medical specialists. So I’ve always skipped past the areas of the bakeries that have the gluten-free goods. 

Now my local Trader Joe’s never had a very extensive bakery section to begin with, barely a corner of the store that one could easily overlook. It has the usual breads, some sweet stuff and, errr, one gluten-free offering, these Double Chocolate Muffins.

Now I only noticed them, and blissfully overlooked the fact that they were gluten-free, because they were sitting there looking like big fat chocolate muffins, a rare occurrence indeed, in a stand in the middle of the aisle. Lots of them to be precise. 

Here’s the Trader Joe’s website description of them:

“Like our Coffee Cake version, these Chocolate Muffins are made with a gluten free flour blend, which includes white and brown rice flours, potato starch, and tapioca starch. But the real key to making these Gluten Free Muffins (and our other versions) so delicious is the inclusion of sweet cream buttermilk and sour cream, which contribute a decadently moist texture. Of course, these particular Muffins also have the bonus of both cocoa and chocolate chips!”

So how are they?  Oh, quite yummy. They don’t need butter, nor that abomination that is margarine, though that does improve them of course, and I put cream cheese on them. They taste properly of chocolate. And moist as well. A superior muffin indeed. 

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