gluten-free chocolate muffin with books, muffins and coffee cup in the background
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5 from 10 votes

Gluten-Free Double Chocolate Muffins {Dairy-Free}

Gluten-Free Double Chocolate Muffins are a bakery style muffin that is soft, moist and chocolatey. The recipe also has a dairy-free option.
Course Breakfast
Cuisine American
Keyword gluten-free chocolate muffins, gluten-free dairy-free chocolate muffins
Prep Time 10 minutes
Total Time 30 minutes
Servings 12 muffins
Calories 232kcal
Author Audrey from Mama Knows Gluten Free


  • 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


  • 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.


  • 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!"


Serving: 1muffin | Calories: 232kcal | Carbohydrates: 35g | Protein: 4g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 51mg | Sodium: 214mg | Potassium: 111mg | Fiber: 2g | Sugar: 23g | Vitamin A: 260IU | Calcium: 60mg | Iron: 1.3mg
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