Gluten-Free Double Chocolate Muffins {Dairy-Free Option}

5 from 61 votes
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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 double chocolate muffins with books, mug and muffins in the background

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

gluten-free chocolate muffins recipe steps 1-5

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)

teal muffin pan with 6 gluten-free chocolate muffins with cream, coffee cup and plates in the background

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.

gluten-free chocolate muffins with one cut in half to show the texture

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!

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Did you make this recipe? Please give it a star rating below in the comments!★

5 from 61 votes

Gluten-Free Double Chocolate Muffins {Dairy-Free}

Servings: 12 muffins
Prep: 10 minutes
Total: 30 minutes
gluten-free chocolate muffin with books, muffins and coffee cup in the background
Gluten-Free Double Chocolate Muffins are a bakery style muffin that is soft, moist and chocolatey. The recipe also has a dairy-free option.

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 flourNot 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!"

Nutrition

Serving: 1muffinCalories: 232kcalCarbohydrates: 35gProtein: 4gFat: 9gSaturated Fat: 5gCholesterol: 51mgSodium: 214mgPotassium: 111mgFiber: 2gSugar: 23gVitamin A: 260IUCalcium: 60mgIron: 1.3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Breakfast
Cuisine: American
Tried this recipe?Mention @mamaknowsglutenfree or tag #mamaknowsglutenfree!

About Audrey Roberts

I'm Audrey Roberts, a busy mama of four and I love sharing the recipes that I make for my family. I make gluten-free family-friendly recipes that are simple and delicious that you can too! I use easy to find ingredients that won't break your budget. You will also find dairy-free options and Paleo recipes. I am also the author of The Everything Gluten-Free & Dairy-Free Cookbook, which is an Amazon Best Selling Cookbook in the US and Internationally. Living gluten-free since 2010. I hope by me sharing my journey it may help you with yours.

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Recipe Rating




93 Comments

  1. Best GF muffin I have made. My daughter is GF/DF and I used Pillsbury GF flour, Smart Balance Butter, and unsweetened coconut milk. Turned out perfectly moist and delicious. Will make again for sure.

  2. These turned out great! I used Bob’s Red Mill 1:1 GF flour and did the dairy-free option with unsweetened almond milk and coconut oil. Really, really good and exactly what you want a chocolate muffin to be. Thank you!

  3. these turned out better than I could have hoped. very tasty and soft. definitely a keeper recipe. thanks so much!

  4. 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! 💕

    1. what an AWESOME recipe! i always make changes so if anyone is curious here is what I did. For flour I used 1/2 cup oat flour, 1.2 cup almond flour and 1/2 cup brown rice flour. instead of xanthum gum i used potato starch. and I had no milk so i just used water. I also halved the sugar and it tasted sweet , very very good. the chocolate flavor was amazing! super moist, light, not dense. I am saving this recipe and will be making it all the time, tastes much better than a cake! thanks so much

  5. Absolutely to die for! Made mini muffins for the kids and froze half the batch. After an hour on the counter they’re good to go. I think this will be a recipe that I always have on hand!

  6. These were so good! I got the seal of approval from both of my kids. I have celiac disease and neither of them do, so I always look to them to see how “real deal” a recipe is. This one is a keeper and has already been transferred into my personal recipe book! I used King Arthur 1 to 1 GF AP and they came out great. I used up my Pillsbury a couple days ago. I also love chocolate overload so I used a full cup of chocolate chunks (a semi sweet bar I chopped myself.) I only had a 1/4 cup of mini chips left so I only sprinkled the tops with those. I plan on making these again and playing around with the chip flavors. Thank you!!

  7. These are sooooo good! Family approved. I added more choc chips because my family LOVES chocolate. I added peanut butter chips to a few muffins also. We will be making more of these in the future! Thank you for sharing!

  8. I had great results with Bob’s Red Mill 1:1 Baking Flour, unsweetened almond milk, oil instead of butter, and 1 regular egg + 1 flax egg. Thanks for this great recipe!

  9. I made this recipe with my grand-daughters ( ages 7 and 4) with Bob’s Red Mill 1:1 flour ( blue bag) and after letting rest for 30 min before baking, they turned out beautifully! You cannot tell that it’s a gluten free recipe at all. It was moist, tender and delicious! The only thing that was strange was all the choc chips sank to the bottom of the muffin cup. We didn’t care, made for a super chocolatey bite, but I haven’t had that happen before. Definitely will be making these again soon!

  10. Made these for my kiddo and she loved them. Also made some in my egg bite silicon mold for a quick snack.

  11. Used namaste flour from Costco! Turned out really good! My daughter (celiac) gave them 10 out of 10!! Thank you for your recipes! I use them a lot!

  12. we love these, I have made them 2x now and my kids love them as a treat at breakfast or mainly a snack because they think they are brownies (using a brownie shaped silicone pan). The first time I followed all the directions. Today when I went to look for eggs I realized I ran out, aand with the price of eggs I haven’t been buying so many so I used a chia egg replacement (1T. ground Chia to 2.5T water, per egg) and they still turned out great, probably not as rich but I dont recall, still very fluffy and moist.This food blog is my go to for all my baking!

  13. Tasty! We made ours dairy-free also. Turned out really well the first time. Look forward to trying different variations of this recipe. Thank you for sharing!

  14. I made these for the first time today for my 7 year old son with 4 food allergies. they were delicious!! my other 2 sons , who are NOT GF loved them!!! I used real milk and butter because my son isn’t allergic to dairy. they also took 35 minutes to bake in my oven on convection. I will be making them again soon!!! thank you💙

  15. These are amazing! I found this recipe two years ago and we’ve been making them ever since! They are our go-to for birthday cupcakes. I top them with Simple Mills vanilla departing and sprinkle some enjoy life mini chocolate chips on top and they’re DELICIOUS! We also have them as regular muffins sometimes as a treat, too. 😊 SO good!

  16. Very easy to put together and baked up beautifully. It would have made more than 12 cupcake size muffins but I only had one muffin pan. I used Bob’s Red Mill 1:1 gluten free blend, 1/4 cup Nestlé Cocoa and 1/4 cup Hersheys Special Dark cocoa and regular size chips. The cake part of the muffin was awesome. I wasn’t thrilled with the chocolate chips but I don’t hold that against the recipe….I’m just weird. Don’t even try to understand, lol. I made them more for my mom but wanted it gf so I could have some. But if anyone has any idea what to put in a chocolate muffin other than chips or nuts, that would be great, lol. I will be eager to try your other recipes after the success of this one. Thank you for sharing.

  17. This is seriously the best tasting GF muffins I’ve ever tried, including the store ones. I’ve made them a few times already and they’ve turned out amazing each time. My flour mix is Bob’s Red Mill GF flour but the kind that doesn’t have rice flour blend in it because I can’t have rice either. I thought my flour wouldn’t work instead of 1:1 flours but I’m really surprised that they taste just like regular muffins. Thank you so much for sharing this delicious recipe with us.

  18. Made these for the first time this morning. They were absolutely delicious! My daughter thought the same thing. This recipe is a keeper! Thanks!

  19. I haven’t ate one yet. But I’m sure it’s going to be delicious. One thing I wanted to mention is I have a gas oven and it took a full 30 minutes to bake. I used vanilla cashew flavored milk so not sure if that’s why. I know ovens vary! Excited to eat them once they cool.

  20. OH MY GOODNESS! for a Million YEARS I’ve been testing chocolate muffin recipes since learning I had to go GF three years ago. They all left so much to be desired.

    I made this recipe last night and it freaking BLEW MY MIND! Throw our all your other recipes for cakes, muffins, brownies,…..EVERYTHING.

    THIS RECIPE is ALL you need FOREVER!!!! Takes like real, rich, deep, dense, non GF cake (EVEN the next day).

    Completely ORGASMIC! All hail MamaKnowsGlutenFree!!!!! Thank you, thank you, thank you. I’m framing this recipe and putting it in my kitchen. NO JOKE!

  21. I substituted date paste for this recipe. They turned out great. The flour I used was King Arther brand. And I used Kerigold butter. They were so decadent and hasn’t had anything like this in a while worth eating, lol

  22. these were absolutely amazing! i am going gluten free for a month and wanted a tasty treat. these were perfect. thanks!

  23. My 16 year old daughter is GF/DF. I made these muffins and the entire household is loving them!! Superbly delicious! Thank you for the recipe!

  24. I made these muffins this evening and they were delicious. I used gfJules flour and added a few more chocolate chips (I love chocolate!) It’s a great recipe. My husband and I were eating them as soon as they came out of the oven. I actually cut the recipe in half………made 6 regular sized muffins and 12 mini muffins. Thanks again Audrey!

  25. I made these muffins this evening and they were delicious. I used gfJules flour and added a few more chocolate chips (I love chocolate!) It’s a great recipe. My husband and I were eating them as soon as they came out of the oven. I actually cut the recipe in half………made 6 regular sized muffins and 12 mini muffins. Thanks again Audrey!

  26. Made this today and LOVED it! We used coconut milk as we follow a milk-free diet as well. Could not even tell that it was gluten free. Perfect consistency and taste.

  27. I made the dairy free version for my nephew who has wheat and dairy allergies and loves cake.They came out perfect and my chocoholic niece declared them to be “full of chocolatey goodness and the best I’ve ever tasted”. My nephew couldn’t comment at the time as he couldn’t stop eating them! Will these freeze? Thank you Mama Knows Gluten Free

    1. I am so happy that your nephew enjoyed the muffins! The muffins can be frozen once they are completely cooled. Place them on a baking sheet in the muffin pan and flash freeze for 30 minutes. After 30 minutes place the frozen muffins in a freezer bag. You can defrost them overnight in the refrigerator. Thank you so much for the wonderful 5-star recipe review!

  28. ONE MILLION TIMES YES!!! Best gluten free blog Ive ever seen and every recipe ive made so far has turned out perfect.
    These were amazing!

  29. These are literally some of the best gluten free muffins I’ve ever had! I have celiac disease and have tried many GF recipes, most which I’m not particularly fond of. Even my non-GF friends agree these are fantastic. Thank you so much, I can’t wait to try your other recipes!

  30. These were delicious, they are some of the best gf muffins I have ever had. I am 10 years old and I love baking! I will definitely be making these again. My family loves them, thanks for the recipe!

  31. Wow! These are the BEST gluten free/dairy free muffins I have even made. They were light and fluffy and even rose higher than the ones you have pictured. I can’t even tell the difference between these and regular chocolate muffins! I made them exactly as described for gluten and dairy free(Earth balance vegan butter and Almond milk) except added 1/8 tsp extra of xantham gum along with using King Arthur gluten free flour which already contained xantham gum, but I decided to add a little more. I made them for my daughter who has to eat gluten and dairy free and she loved them just like my husband and I did. I’m excited to try out some of your other recipes. Thanks!!

  32. Audrey, I just baked a batch of your paleo chocolate muffins…Your recipe is the best! I followed your recommendations to spoon and level the almond flour, have the ingredients at room temperature, and used my ice cream scoop… The only things I changed was to use half honey & half coconut sugar, and omit the chocolate chips because I didn’t have any available.
    Muffins turned out moist, and chocolatey delicious ⭐⭐⭐⭐⭐

  33. My family’s favorite! Double batches, and they go so fast. These are the best, just the right amount of sweet, and great chocolate flavor.
    Sometimes I do MnMs, but really, using the mini Enjoy Life chips (generously!) is the best.

  34. amazing!! We used bob’s red mill baking flour and they came out perfectly fluffy and moist, not dense at all like some GF cake recipes I’ve tried. I did have to make 4 extra muffins in ramekins because they would’ve been too full in the muffin tins, but I’m not complaining about extra muffins. Thanks for a great recipe!

  35. I’ve been bored lately and baking a lot these muffins were absolutely fantastic. I made a batch and put the extra in a freezer bag and just pulled one out whenever I wanted one a perfect chocolaty snack

  36. Wow!! I used Bob’s red mill 1 to 1 flour mix, Hershey’s dark cocoa powder and dark chocolate chips and these turned out amazing! Very moist and rich. I also cut the sugar by 1/2 and they were plenty sweet.

  37. My teenage daughter has been GF, dairy free, egg free for 4 years. She found your recipe and has really enjoyed it! (Finding breakfast foods has been really difficult). Today I made your recipe with half the sugar and the other half splenda. Also used 1 egg and an egg replacer for the other egg. Plus used the diary free option. They turned out great! They were still light and fluffy. Thanks for developing such a versatile recipe.

    1. Thank you so much Gina for the wonderful 5-star recipe review! I am so happy that you and your daughter enjoyed the muffins. You are so welcome, I love sharing the recipes I make for my family. Thanks again!

  38. I have made this recipe several times and we love it! My husband wanted something sweet this weekend and suggested these. I added some coconut and walnuts and they were amazing as usual. Thank you for all your recipes. I used 4 different recipes from the book this weekend!!

    1. Thank you so much Diane for the wonderful 5-star recipe review! I am so happy that you and your husband enjoyed the muffins. Thank you for buying my cookbook. You are so welcome, I love sharing the recipes I make for my family. Thank you again!

  39. We used Bob’s Red Mill 1:1 flour and we didn’t have cocoa powder so we used 1/2 cup of Swiss Miss Simply cocoa chocolate milk mix. Our mixture was a little light and our chocolate chips sank to the bottom of the muffins, but overall they were great! Nice recipe! Thanks!

    1. Thank you so much Kelly for the awesome 5-star recipe review! I am so happy that you enjoyed the muffins. Thank you for sharing that you used chocolate milk mix, as I know it will help others. You are so welcome, I love sharing the recipes I make for my family. Thanks again!

  40. TL;DR For European tastes lower the sugar.

    Good simple recipe, thanks! I used ASDA (a British supermarket) own brand GF flour and used 3/4 of the recommended sugar, though next time I’ll use half. There will be a next time!

    1. Thank you so much James for the awesome 5-star recipe review! I am so happy that you enjoyed the muffins. Thank you for sharing the brand of flour you used, as I know it will help others. I am so glad that you will be making them again. Thanks again!

  41. yummy muffins – I was afraid that they would turn out too sweet with a cup of sugar, but the 1/2 cup of Cocoa (I used Cacao powder) when added to the flour helps to balance the ratio out. I used Pamela’s all purpose baking flour, and the end result was a very thick batter, but it baked well. I did use a spoon and spatula to even out the scoops in the muffin liners. I doubled the recipe and it made 24 muffins and 24 mini muffins. Thank you for help! I’m a SAHM, but it’s been nice to have different things to do to add to our days and new recipes to try.

    1. Thank you so much Carli for the wonderful recipe review! I am so happy that you enjoyed the muffins. You are so welcome, I love sharing the recipes I make for my family. Thank you again!

    1. Thank you so much Paul for the awesome 5-star recipe review! I am so happy that you enjoyed the chocolate muffins. Thanks again!

  42. These things are amazing!! It’s hard to find recipes that are dairy free and turn out this good. We will definitely be making these again!

    1. Thank you so much Ashleigh for the awesome 5-star recipe review! I am so happy that the muffins were amazing and you will be making them again. Thanks again!

    1. Thank you so much Kati for the awesome 5-star recipe review! I am so happy that the chocolate muffins are absolutely amazing. That really made me smile, thanks again!

  43. I just made these and my husband and son loved them! They’re both hard to please in different ways, so I’m doing a victory dance now. Thank you!

    1. Thank you so much Kim for the awesome 5-star recipe review! I am so happy that everyone enjoyed the chocolate muffins. You are so welcome, I love sharing what I make for my family. Thanks again!

  44. My fiance just went on a gluten free diet, and has been having trouble finding good delicious snacks. I surprised her with these muffins and she couldn’t believe how moist and fluffy these were. Great recipe! Of course, we added extra chocolate chips. Thanks!

    1. Thank you so much Chris for the awesome 5-star recipe review! I am so happy that you and your fiance enjoyed the chocolate muffins. You are so welcome, I love sharing the recipe that I make for my family and helping others. Thanks again!

  45. I don’t normally rate recipes… I’m always finding something that could be just a bit better or could be improved. My muffins just came out of the oven and I couldn’t wait to eat one so I did while still hot haha. It’s a very great texture; I subbed coconut sugar and maple syrup for the sugar (I didn’t have any as I bake paleo a lot!) and they are just exquisite. I’ve been gluten free for over 7 years now and also wanted to add that you gave some good tips for those that aren’t as familiar with baking gluten free. It can make or break a recipe for sure!! Thank you and I look forward to trying some of your other recipes 🙂

    1. Thank you so much Oriana for the wonderful 5-star recipe review! I am so happy that you enjoyed the muffins. You are so welcome, I love sharing the recipes I make for my family. I hope you enjoy the other recipe you try. Thanks again!

  46. These are excellent chocolate chip muffins. No one would know that they are gluten free! I used King Arthur Measure for Measure Flour! They are light, moist and delicious,
    Thank you for another excellent recipe! Your GF Pie Crust is also delicious!

    1. Thank you so much Carol for the wonderful 5-star recipe review! I am so happy that you enjoyed the chocolate muffins, that they are excellent and no one would know that they are gluten-free. Thank you for sharing which brand of gluten-free flour you used, as I know it will help others. You are so welcome, I love sharing the recipes I make for my family. I am so happy that you enjoy the pie crust as well. Thank you again!

  47. Made these today. They were AWESOME!!!! Thank you so much for the recipe. I am the only one that eats gluten free in our home, so I froze most of them. Hope they freeze well.

    1. Thank you so much Susan for the awesome 5-star recipe review! I am so happy that you enjoyed the chocolate muffins. You are so welcome, I love sharing what I make for my family. Thanks again!

  48. These muffins are awesome! My 10-year-old daughter with celiacs thinks so too. She is the baker in our family and after her recent diagnosis, her excitement for cooking has grown. We took these muffins to school for “muffins with mom” day since we new if they did provide GF muffins, they’d probably be from a package, and we wanted to share something delicious. We have enjoyed many of your recipes!! Thank you for your preparation details and pro tips, they help a lot!!

    1. Thank you so much Heidi for the awesome 5-star recipe review, it really made my day! I am so happy that you and your daughter enjoyed the muffins. It makes my heart so happy to hear that she is baking and enjoying my recipes. You are so welcome, I love sharing what I make for my family. Thanks again!

  49. 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.

    1. 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!

  50. 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!

    1. 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!

  51. 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!

    1. 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!

  52. 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.

    1. 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!

  53. 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!

    1. 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.

  54. 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.

    1. 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!

    1. 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?

  55. 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!

    1. 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!