Gluten-Free Chocolate Muffins
These gluten-free chocolate muffins are rich, moist, and have a rich chocolate flavor. They bake up with beautiful bakery-style domed tops and a tender crumb.
Servings 6
Calories 214kcal
Ingredients
Milk and Vinegar
- ½ cup + 1 tablespoon milk of choice
- ½ tablespoon apple cider vinegar
Dry Ingredients
- ¾ cup + 1 tablespoon all purpose gluten-free 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 large egg
- 3 tablespoons butter , melted but not hot
Mix-ins
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 chocolate 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-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.
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 vegetable) 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 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
Calories: 214kcal | Carbohydrates: 29g | Protein: 5g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 45mg | Sodium: 277mg | Potassium: 98mg | Fiber: 4g | Sugar: 15g | Vitamin A: 247IU | Calcium: 98mg | Iron: 2mg