Gluten-Free Double Chocolate Muffins
I bake muffins every week for my family, and these gluten-free double chocolate muffins have quickly become a favorite. I’ve always had a serious love for chocolate, but finding a gluten-free chocolate muffin that’s actually rich, moist, and full of flavor hasn’t been easy—most turn out dry or bland. This recipe finally delivers what I’ve been looking for. It has a deep chocolate flavor, soft texture, and just the right amount of sweetness.Step-by-step photos can be seen below the recipe card.
Ingredients
- 1 ½ cupsgluten-free all-purpose flour
- 1 cupgranulated sugar
- ½ teaspoongluten-free baking powder
- 1 teaspoonbaking soda
- ¼ teaspoonxanthan gum (leave out if your flour already has it)
- ¼ teaspoonsalt
- ½ cupcocoa powder
- 1 teaspoonpure vanilla extract
- 2 largeeggs (room temperature)
- ⅓ cupbutter, melted (dairy-free use smart balance butter)
- 1 cupmilk (dairy-free use almond, cashew or coconut milk)
- ½ cupgluten-free mini chocolate chips (for dairy-free i like enjoy life foods )
Directions
- 1
Pre-heat oven to 350°F. Use baking cup liners or gluten-free cooking spray for the muffin pan.
- 2
In a large bowl add the all-purpose gluten-free flour, granulated sugar, gluten-free baking powder, baking soda, salt, xanthan gum (leave out if your flour already has it), and cocoa powder and whisk together to combine the ingredients.
- 3
Add the two eggs, pure vanilla extract, melted butter, and milk to the dry ingredients and mix until fully combined. Mix in the chocolate chips.
- 4
Scoop the batter into baking cups lined/cooking sprayed muffin tin. I like to use a greased ice cream scoop. I also sprinkle more chocolate chips on top of the batter.
- 5
Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Please watch the muffins because all ovens are different. Allow the muffins to completely cool.