These Gluten Free Double Chocolate Muffins are tender, rich, and decadent. They’re a great grab-and-go breakfast or afternoon snack.
If you like chocolate for breakfast, you’ll also want to try my Gluten Free Chocolate Chip Scones and my Gluten Free Chocolate Chip and Walnut Banana Bread.
Sometimes you really want a little chocolate in the morning. These double chocolate muffins are for when you need lots of chocolate for breakfast.
I’ve shared other muffin recipes containing chocolate chips, including these Gluten Free Chocolate Chip Muffins and these Gluten Free Chocolate Chip Banana Muffins. But this time, I’m sharing a recipe using both unsweetened cocoa powder and chocolate chips.
Now some of you may be saying this sounds more like dessert than breakfast food. I hear you, and it’s okay with me if you want to enjoy these muffins later in the day. As for me, I’ll start my day with double chocolate muffins any day of the week.
Seriously, the chocolate combination in these muffins is really tasty. Each tender muffin, filled with chocolate chips, is chocolate at its best.
Try the muffins fresh out of the oven, when the chips are melted, and you’ll see what I mean. If you’re not able to enjoy them right away, simply pop them in the microwave for a few seconds and you’ll get a similar just baked taste.
How to Make Gluten Free Double Chocolate Muffins
- Preheat oven to 375 ° F. Grease or line a 12-cup standard muffin pan.
- In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt (photo 1).
- Stir in chocolate chips (photo 2).
- In a small mixing bowl, combine the milk, butter, egg, and vanilla (photo 3).
- Add the milk mixture to the flour mixture and stir until just combined (photo 4).
- Transfer the batter to the prepared pan (photo 5).
- Bake 15 to 20 minutes, or until a pick inserted into the center comes out clean (photo 6).
Baker’s Tips
- Be careful not to overmix the muffin batter as this may lead to muffins that are tough. Mix the dry ingredients and the wet ingredients separately. This will minimize the amount of mixing needed when you combine the wet ingredients with the dry.
- Use a large cookie scoop to transfer the batter to the individual muffin cups. This will ensure all the muffins are the same size and will bake evenly.
- Remove the muffins to a wire rack to cool. Don’t allow the muffins to cool in the pan or the bottoms of the muffins may become soggy.
- Lining the muffin pan with baking cups will result in the outsides of the muffins being lighter in color and softer in texture. Greasing the pan will result in a darker and crisper texture to the outsides of the muffins.
Gluten Free Flour
Make sure to use a good quality all-purpose gluten free flour when making this muffin recipe. I used Bob’s Red Mill 1 to 1 which contains xanthan gum.
Xanthan gum helps to hold the muffins together. In traditional baking, gluten in all-purpose flour acts as the binding agent for the baked good. Gluten free baking requires a replacement for the binding agent and that’s where xanthan gum comes in.
Your results may vary depending on the gluten free flour you use. I haven’t tried using almond flour or coconut flour with this muffin recipe.
Remember to use the “spoon and level” method when measuring your gluten free flour. Simply use a spoon to scoop the flour into the measuring cup and then use the back of a table knife to level off the top. Using the measuring cup to scoop the flour directly from the canister or bag can give you more flour than needed in the recipe.
The Best Way to Store Gluten Free Muffins
Allow the muffins to cool completely before storing them. The heat from warm muffins will cause condensation in the storage container and will make the muffins soggy.
If you know you’ll be eating the muffins within 3-4 days, store the muffins in an air-tight container or sealable plastic bag. Line the bottom of the container or plastic bag with a paper towel. Add the muffins in one-layer, then add another paper towel on the top of the muffins.
If you want to keep the muffins for a longer period, store them in the freezer in a freezer-safe container or bag. The muffins will last in the freezer for up to 3 months.
If you’re a fan of chocolate, or have one in your life, you’ll want to try this gluten free double chocolate muffins recipe. These muffins are bound to satisfy any chocolate craving. Enjoy!
More Gluten Free Muffin Recipes
- Gluten Free Banana Muffins
- Easy Sweet Cornbread Muffins (Gluten Free)
- Gluten Free Cinnamon Banana Muffins
- Easy Gluten Free Blueberry Muffins
- Gluten Free Banana Oatmeal Muffins
If you tried this recipe or any other recipe on the blog, don’t forget to leave a star rating and let me know how it turned out in the comments below. I really enjoy hearing from you!
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These Gluten Free Double Chocolate Muffins are tender, rich, and decadent. They’re a great grab-and-go breakfast or afternoon snack.
- 1 3/4 cups gluten free flour blend
- 3/4 cup granulated sugar
- 2 tablespoons unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup semi-sweet chocolate chips
- 1 cup milk
- 1/3 cup unsalted butter, melted and slightly cooled
- 1 large egg
- 1 teaspoon vanilla extract
-
Preheat oven to 375°F. Grease or line a 12-cup standard muffin pan.
-
In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
-
Stir in chocolate chips.
-
In a small mixing bowl, combine the milk, butter, egg, and vanilla.
-
Add the milk mixture to the flour mixture and stir until just combined.
-
Transfer the batter to the prepared pan.
-
Bake 15 to 20 minutes, or until a pick inserted into the center comes out clean.
- Be careful not to overmix the muffin batter as this may lead to muffins that are tough. Mix the dry ingredients and the wet ingredients separately. This will minimize the amount of mixing needed when you combine the wet ingredients with the dry.
- Use a large cookie scoop to transfer the batter to the individual muffin cups. This will ensure all the muffins are the same size and will bake evenly.
- Remove the muffins to a wire rack to cool. Don’t allow the muffins to cool in the pan or the bottoms of the muffins may become soggy.
- Lining the muffin pan with baking cups will result in the outsides of the muffins being lighter in color and softer in texture. Greasing the pan will result in a darker and crisper texture to the outsides of the muffins.
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