Gluten-Free Double Chocolate Muffins
Updated
I bake gluten-free muffins every week for my family, and these 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. They freeze beautifully, so I always keep a stash on hand for busy mornings or afternoon snacks, and of course, they’re kid-approved.
“These are fabulous! Deliciously moist and not overly sweet! Love that the recipe is all in one bowl too. 😃 This is a definite keeper recipe. Thanks for sharing! 💕”
– Deb
I make all kinds of muffins—like my banana oatmeal muffins and gluten-free blueberry muffins—but these double chocolate ones are hands-down my favorite. They have that rich, chocolatey flavor from both cocoa powder and chocolate chips, and the texture is soft and moist with that perfect bakery-style crumb. Plus, they’re so easy to make in just one bowl (which I appreciate on busy mornings). My kids love them, they hold up well in lunchboxes, and I always freeze a few to have on hand for quick breakfasts or snacks. They’re the kind of treat that feels a little indulgent but still fits into our weekday routine.
Gluten-Free Double Chocolate Muffins
Ingredients
- 1½ cups gluten-free all-purpose flour, I like Pillsbury gluten-free. Not all gluten-free flours are created equal. You may experience different baking results depending on the gluten-free flour blend you choose.*
- 1 cup granulated sugar
- ½ tsp gluten-free baking powder
- 1 tsp baking soda
- ¼ tsp xanthan gum, leave out if your flour already has it
- ¼ tsp salt
- ½ cup cocoa powder
- 1 tsp pure vanilla extract
- 2 large eggs, room temperature
- ⅓ cup butter, melted, dairy-free use Smart Balance butter
- 1 cup milk, dairy-free use almond, cashew or coconut milk
- ½ cup gluten-free mini chocolate chips, for dairy-free I like Enjoy Life Foods
Instructions
- Pre-heat oven to 350°F. Use baking cup liners or gluten-free cooking spray for the muffin pan.
- 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.
- 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.
- 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.
- 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.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
How to Make Gluten-Free Double Chocolate Muffins Step by Step
Gather the Ingredients: Gather all the ingredients together. Preheat your oven to 350°F. Line a muffin pan with baking cups or lightly coat with gluten-free cooking spray.
Mix the dry ingredients: In a large mixing bowl, whisk together 1 ½ cups gluten-free all-purpose flour, ¼ tsp xanthan powder (if your flour mixture doesn’t already have it), 1 cup granulated sugar, ½ tsp gluten-free baking powder, 1 tsp baking soda, ¼ tsp salt, and ½ cup cocoa powder.
Add the wet ingredients: Whisk in 2 large room temperature eggs, 1 tsp vanilla extract, ⅓ cup melted butter (for dairy-free use, Smart Balance butter), and 1 cup milk (for dairy-free use, cashew or coconut milk). Mix until all the ingredients are thoroughly combined, but be careful not to over-mix.
Fold in the chocolate chips: Using a spatula, gently fold in ½ cup of gluten-free mini chocolate chips (for a dairy-free option, use Enjoy Life Foods chocolate chips).
Fill the muffin tin: Scoop the batter into a lined or greased muffin tin—I like to use a greased ice cream scoop for even portions. Sprinkle a few extra chocolate chips on top of each muffin before baking.
Bake the muffins: Place the muffin tin in the oven on the middle rack and bake for 20–25 minutes, or until a toothpick inserted in the center comes out clean. Keep an eye on them, as oven temperatures can vary. Let the muffins cool completely before serving.
Serve and enjoy: Serve up for breakfast, as a snack, or a chocolatey dessert. Enjoy!
Gluten-Free Baking Tips
- Don’t overmix the batter. Once the dry ingredients are in, stir just until you no longer see streaks of flour. Overmixing can make the muffins dense instead of light and tender.
- Use room temperature ingredients like eggs and milk. It helps everything mix together more smoothly and gives you that nice even rise in the oven.
- Let the muffins cool in the tin for at least 10 minutes before trying to take them out. I know it’s tempting to grab one right away, but they’re more likely to break apart when they’re piping hot.
- Sprinkle a few extra chocolate chips on top before baking—it makes them look bakery-worthy.
Serving Suggestions
I love these muffins any time of day—breakfast, snack, or even dessert. They’re perfect with a cup of coffee in the morning or a cold glass of milk in the afternoon. My kids have taken them to school, we’ve packed them for road trips, and they’re always a hit at potlucks. You can even warm one up and add a scoop of keto ice cream for a quick treat.
Storage Instructions
Store the muffins in an airtight container at room temperature for 2–3 days, or in the fridge for up to a week.
They also freeze really well—just pop them in a freezer-safe bag or container for up to 2 months. When you’re ready to enjoy one, let it thaw at room temperature or warm it in the microwave for a few seconds.
More Easy Muffin Recipes
- Almond Flour Banana Muffins
- Gluten-Free Banana Muffins
- Gluten-Free Pumpkin Muffins
- Coconut Flour Muffin
Our Gluten-Free Double Chocolate Muffins recipe was originally published 2/24/19. It was retested, reworked, and republished to be better than ever 8/6/25.
I made this recipe and included pecans for some crunch. My ideal GF recipe is one that my non-GF friends like, too. There is no question that these fit the bill. Nice texture and rich flavor. (I used coconut milk).
I loved these! I used a mix that had xanthan gum in it but I think next time I will add xanthan or guar gum anyway. They were a little crumbly. Taste is great though!
They are even better the next couple of days when warmed up!!
Great recipe!! The muffins were so moist and delicious, even after being frozen. Could the recipe be doubled and the chocolate chips removed to make a double layer cake? Thank you 🙂
Hi Stevie, we haven’t tested it that way but it sounds like it would work!
I tried it out and it turned out great!
Awesome! Thanks for letting us know!
These were the best muffins I have ever made! Absolutely delicious! Thank you for this wonderful recipe.
Thank you for this great recipe. My daughter’s (non Celiac) new favorite. We bring these to church breakfast and they are always a big hit!
My daughter has Celiac and she loved these (as did my non-Celiac child). Excellent recipe!
Excellent recipe. I used 1/2 buttermilk 1/2 milk. Use a excellent gf flour called Cut Flour, developed
by 2 gals in Calgary Alberta Ca. One family is celiac, so she understands the importance’s of baking tasting yumm
The chocolate muffins were amazing! Excellent recipe!
I’ve made these a few times now, and I will say this is my favorite gluten free chocolate muffin recipe. They always turn out perfect, and my family eats them very quickly.
Delicious, just came out of the oven, a batch made 15 muffins. I used real butter and whole milk, but at room temp. I also added 2 teaspoons of espresso powder and used King Arthur cup for cup. Very pleased with them, made them for my Celiac son and Grandma! Will make again!