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!"
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!