Gluten Free Double Chocolate Muffins

The best gluten free double chocolate muffins with a rich and fluffy texture and awesome rise! Easy, quick, and tested dairy-free and vegan options in the notes.

Course Breakfast, Baking

Cuisine American

Keyword gluten-free chocolate muffins, gluten free double chocolate muffins

Prep Time 10

Cook Time 15

Total Time 25

Servings

Calories 214kcal

Author Jamie

Ingredients

Milk and Vinegar

½ cup + 1 tablespoon milk
½ tablespoon apple cider vinegar

Dry Ingredients

¾ cup + 1 tablespoon gluten-free all purpose flour with xanthan gum
¼ cup + 1 tablespoon cocoa powder
1 teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
¼ cup + 3 tablespoons granulated sugar

Wet Ingredients

1 egg
3 tablespoons butter melted but not hot

Mix-ins

⅓ cup gluten-free chocolate chips

Instructions

Prep: Preheat oven to 425 degrees F and lightly grease 6 cups of a standard muffin pan.
Milk, Vinegar, & Dry Ingredients: Mix the milk and vinegar ingredients in a liquid measuring cup or small bowl and set aside. In a large mixing bowl, combine dry ingredients and whisk together until well mixed.
Make the batter: Add the milk and vinegar mixture and wet ingredients to the bowl of dry ingredients and stir until just mixed, with some flour lumps still remaining. Add the chocolate chips and stir gently until just mixed.
Muffin tin: Spoon the batter evenly into the 6 muffin cups. Sprinkle with extra chocolate chips if you like.
Bake: Bake at 425 degrees F for 7 minutes. Then, without opening the oven door, drop the temperature to 400 degrees F and bake for 8 minutes. They should be perfectly cooked at this point, but you can insert a toothpick into the center of a muffin to make sure it comes out clean or with a dry crumb.
Cool: Allow to cool in the muffin tin for 10 minutes before gently removing and transferring to a cooling rack.

Notes

Storage: Store gluten-free muffins in an airtight container or freezer bag on the counter for two days or in the refrigerator for up to five days. Place a paper towel in the container or bag to absorb extra moisture. These muffins can also be frozen for up to six months and thawed at room temperature.

Dairy Milk - Any milk will do - skim, 1%, 2%, or whole milk. Follow the instructions exactly as listed and please include the vinegar for best rise and texture. However, if you substitute buttermilk, omit the apple cider vinegar from this recipe completely.

Dairy-Free - Any dairy-free milk substitution will work well. We used and love almond milk in this recipe. For butter, use vegan buttery sticks or something similar.

Extra Fancy - We love substituting the chocolate chips with chopped dark chocolate! Use the same amount, chopped into roughly chocolate-chip-size, and make sure it is gluten-free and/or dairy-free as needed. I used the Endangered Species Brand Bold and Silky 72% dark chocolate when making this variation.

Vegan - We used both the egg-free and dairy-free substitutions listed above successfully together for a vegan gluten-free chocolate muffin.

Oil instead of butter: Originally this recipe was written with 3 tablespoons of a neutral oil (avocado or canola) in place of butter. The oil version has a smoother, cupcake-like consistency and the butter version has a traditional muffin crumb. Both taste great -- it's simply a matter of personal preference.

Add flaky sea salt at the end. A little bit of maldon salt sprinkled on after baking takes these muffins from delicious to mind-blowing. I highly recommend it!

Nutrition