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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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
- ½ 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
- 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
- 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!"
Sheryl Chaikowsky says
So yummy. How about vanilla muffins with mini chocolate chips? Any tips?
Emma says
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!
Leigh Anna says
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!!
Rachel M says
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!
Stacy says
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!
Pamela Rideout says
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!
Angelica Hedges says
Made these for my kiddo and she loved them. Also made some in my egg bite silicon mold for a quick snack.
Krista says
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!
TATIANA says
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!
Linda Frithiof says
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!