Gluten-Free Double Chocolate Muffins are a bakery style muffin that is soft, moist and chocolatey. The recipe also has a dairy-free option.
Gluten-Free Muffins
I make gluten-free muffins every week for my family. Everyone has their favorite flavors like my Blueberry Banana and Apple Cinnamon Crumb muffins, but this mama’s favorite is chocolate, chocolate chip.
I can’t think of a better way to start the day but with chocolate! Am I right?!
Gluten-Free Chocolate Muffins
How To Make Gluten-Free Chocolate Muffins
- 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. (photo 1)
- 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. (photo 2)
- 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. (photo 3 & 4)
- 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. (photo 5)
Gluten-Free Flour
I used Pillsbury gluten-free flour to make these gluten-free muffins. Not all gluten-free flours are created equal. You may experience different baking results depending on the gluten-free flour blend you choose.
Pro Tip
The best way to measure gluten-free flour is to use the “spoon & level” method. Use a spoon to scoop the flour into a measuring cup. After spooning the flour into a measuring cup, use the back of a knife to level off the top of the measuring cup. Friends, please do not scoop the flour directly out of the bag with your measuring cup.
Tips For The Perfect Muffin:
- I always like to bake with ingredients that are at room temperature. Cold ingredients do not mix as well with room-temperature ingredients.
- For uniformed sized muffins, I always use an ice cream scoop. It makes it nice and easy to get the perfect amount in the baking pan. I also like to use cupcake liners to keep the muffins from sticking to the pan.
- I also like to use a cooling rack to help the muffins cool faster. Do not leave your muffins in the pan to cool.
Dairy-Free Baking
I have also included a dairy-free option for the muffin recipe. My husband, youngest son, and I are all dairy-free. So now, you too can enjoy a gluten-free and a dairy-free chocolate muffin.
For the dairy-free version of this recipe, I used Smart Balance butter, almond milk and Enjoy Life Chocolate Chips.
Some of my favorite dairy-free alternatives that I like to bake with are almond, cashew or coconut milk. I also like baking with coconut oil or Earth Balance or Smart Balance butter.
These gluten-free chocolate muffins are super easy to make. With only a few simple ingredients you can have soft and moist gluten-free bakery style muffins your whole family will enjoy!
It does not get much better than chocolate, chocolate chip muffins for breakfast!
More Gluten-Free Breakfast Recipes To Try!
- Gluten-Free Buttermilk Biscuits {Dairy-Free Option}
- Easy Gluten-Free Blueberry Banana Muffins {Dairy-Free and Refined Sugar-Free Option}
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★Did you make this recipe? Please give it a star rating below in the comments!★
Gluten-Free Double Chocolate Muffins {Dairy-Free}
Ingredients
- 1 ½ 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
- 1/2 teaspoon gluten-free baking powder
- 1 teaspoon baking soda
- ¼ teaspoon xanthan gum ,leave out if your flour already has it
- ¼ teaspoon salt
- ½ cup cocoa powder
- 1 teaspoon pure vanilla extract
- 2 large eggs , room temprature
- 1/3 cup butter, melted dairy-free use Smart Balance butter
- 1 cup milk dairy-free use almond, cashew or coconut milk
- 1/2 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
- I like Pillsbury gluten-free flour. Not all gluten-free flours are created equal. You may experience different baking results depending on the gluten-free flour blend you choose.
- The best way to measure gluten-free flour is the “spoon & level” method. Friends, please do not scoop the flour out of the bag with your measuring cup.
- For the dairy-free option, I used Smart Balance butter, almond milk and Enjoy Life Chocolate Chips.
- I use a greased ice cream scoop to scoop out the batter.
- Store in an air-tight container.
- Mama says, "Please check your labels!"
Bri says
I just made these this morning, and they are by far THE best GF chocolate muffins I have ever tasted. Seriously so good. Thank you Mama Knows Gluten Free!
Audrey says
Thank you so much Bri for the wonderful 5-star recipe review! I am so happy that you enjoyed the chocolate muffins. It makes my heart so happy to hear that they are the best you have ever tasted! You are so welcome, I love sharing what I make for my family. Thank you again!
Amy Castillo says
Have you tried these egg-free?
Audrey says
Hi Amy! I have not tried them egg-free yet. I have been experimenting baking egg-free with Bob’s Red Mill egg replacer. If you try them egg-free will you please let me know how they turn out?
Diane says
The chocolate muffins were excellent. I used Bob’s 1:1 baking flour. IWe had then for dinner.meal. There were a few leftover that were eaten the next morning for breakfastt.
Audrey says
Thank you so much for the wonderful 5-star recipe review! I am so happy that you enjoyed the chocolate muffins. I am glad to hear that Bob’s 1:1 gluten-free flour worked well with the recipe. I always like hearing what brand of gluten-free flour others are using in their baking. Thank you again!
Lisa DeGraw says
I have a fabulous chocolate-chocolate chip muffin recipe I’ve been making for years with wheat flour. Well, when I made these my family could not tell the difference! We were all shocked, being new to the GF world. I used Bob’s 1:1 flour and Great Value soy milk. I need to make a double batch next time! Thanks so much, Audrey!
Audrey says
That makes my heart so happy to hear Lisa! I am so happy that you and your family enjoyed the muffins. I love that you are still able to make a family favorite, even though it’s gluten and dairy-free. You are so welcome, I love sharing what I make for my family. Thank you so much for the 5-star recipe review friend! You just made my day.
Alissa says
These are THE BEST gluten free product I have ever been able to make. My family doesn’t even realize they are gluten free! They are so fluffy and airy and SO tasty. I made it with cup4cup multi purpose gluten free flour. Thank You! Best recipe! I recommend everyone try it.
Audrey says
Thank you Alissa for the awesome 5-star recipe review! I am so happy that your family enjoys muffins. It makes me super happy that they don’t even realize that they are gluten-free and that the muffins are fluffy, air and tasty. Your kind words really made my day! You are so welcome, I love sharing what I make for my family. Thank you again!
Dana Durham says
My son was recently diagnosed with celiac disease and he misses his muffins. I made 12 of these and they were gone in 3 days. We love them! Thank you for an amazing recipe!
Audrey says
Thank you Dana for the awesome 5-star recipe review! I am so happy that your family loves the muffins. It really makes my heart happy to hear that your son can enjoy his muffins again. You are so welcome I love sharing what I make for my family. Thank you again!
Mehgan says
As to how you made this taste like a pudding mix when it isn’t is beyond me. I’ve made many a gluten free recipe in my day, but man, this is AWESOME. I used Bella GF flour since it’s a finer grind like Pillsbury. I will make this every week!
Audrey says
Thank you so much Mehgan for the awesome 5-star recipe review! I am so happy that you enjoyed the chocolate muffins. You really made my night. Thanks again!
Kim says
I made these the first time to take to work for a staff breakfast since they were not serving gluten free muffins and there are a half dozen of us who are GF. I am sad that the others had to eat regular muffins while we were enjoying the most amazing muffins that were still warm from the oven! Oh my gosh these were better than the ones my husband still makes and takes for our co-workers and those are delicious (I have fond memories). People who have had both liked these better. Thank you for this amazing recipe! I used coconut milk from Trader Joe’s and Namaste flour from Costco.
Audrey says
Thank you so much Kim for the awesome 5-star recipe review! I am so happy that you and your co-workers enjoyed the muffins. This really made my day. Thank you so much for sharing what ingredients you used, as I know it will help others. You are so welcome, I love sharing what I make for my family. Thanks again!