Gluten Free Double Chocolate Muffins

If you’ve been looking for a really good gluten free muffin recipe that actually tastes like a treat, you’re going to love these. These double chocolate muffins are rich, chocolatey, and incredibly easy to make.

I know that a lot of gluten free baked goods can turn out dry or crumbly. That’s not the case here. These muffins come out soft and moist every single time, with melty chocolate chips in every bite.

The batter takes just a few minutes to put together. You mix your dry ingredients, mix your wet ingredients, combine them, and fold in the chocolate chips. That’s really all there is to it.

They bake at 375F for about 18 to 20 minutes and they’re best served warm while the chocolate is still a little gooey inside. Trust me on that one.

This is one of those recipes that works great for meal prep too. You can store them for a few days and they still taste amazing. Let me show you how I make them.

Why You’ll Love This Recipe

Double the Chocolate – These muffins hit you with chocolate in two ways, cocoa powder in the batter and melty semi-sweet chocolate chips throughout. If you love chocolate, this is basically a dream in muffin form.

Perfectly Gluten Free – Made with gluten free 1-to-1 baking flour, these muffins taste just as rich and indulgent as regular chocolate muffins. Nobody will ever guess they are gluten free.

Ready in Under 30 Minutes – From mixing the batter to pulling warm muffins out of the oven, this whole recipe takes about 25 minutes. That means you can have fresh chocolate muffins ready before your morning coffee gets cold.

Melty Chocolate Chip Topping – Pressing a few extra chocolate chips on top before baking gives each muffin a stunning look and a gooey chocolate bite right on the surface. It is a small step that makes a big difference.

Ingredients

• 1 3/4 cups Gluten Free 1-to-1 Baking Flour
• 1/2 cup Unsweetened Cocoa Powder
• 1 cup Granulated Sugar
• 1 1/2 tsp Baking Powder
• 1/2 tsp Baking Soda
• 1/2 tsp Salt
• 2 large Eggs
• 3/4 cup Buttermilk
• 1/2 cup Vegetable Oil
• 1 tsp Vanilla Extract
• 1 cup Semi-Sweet Chocolate Chips

How to Make

Step 1

Preheat oven to 375F and line a 12-cup muffin tin with paper liners. In a large bowl, whisk together gluten free flour, cocoa powder, sugar, baking powder, baking soda, and salt.

Step 2

In a separate bowl, whisk eggs, buttermilk, vegetable oil, and vanilla extract until smooth. Pour the wet ingredients into the dry ingredients and stir until just combined.

Step 3

Fold in chocolate chips, reserving a small handful for topping. Divide batter evenly among the muffin cups, filling each about three-quarters full. Press a few reserved chocolate chips onto the top of each muffin.

Step 4

Bake for 18 to 20 minutes until the tops are domed and set and a toothpick inserted in the center comes out with just a few moist crumbs.

Step 5

Let cool in the pan for 5 minutes, then transfer to a wire rack. These are best served warm while the chocolate chips are still melty.

Helpful Tips

Sift Your Cocoa Powder

Unsweetened cocoa powder clumps up a lot, especially if it’s been sitting in your pantry for a while. If you just dump it straight into the flour mixture, you’ll end up with little dry cocoa lumps in your muffins that taste bitter and chalky.

Run it through a fine mesh sieve before you whisk it with the other dry ingredients. It takes about 30 seconds and makes a big difference in how smooth and even your batter turns out.

This also helps it blend more evenly with the gluten free flour, so every bite has that rich chocolate flavor instead of random pockets of cocoa.

Use Room Temperature Eggs and Buttermilk

Cold eggs and cold buttermilk don’t mix as smoothly with the oil and vanilla. You can end up with a lumpy wet mixture, which then makes it harder to combine with the dry ingredients without overmixing.

Pull your eggs and buttermilk out of the fridge about 20 to 30 minutes before you start baking. If you forgot, put the eggs in a bowl of warm water for 5 minutes and microwave the buttermilk for about 10 seconds.

Room temperature ingredients also help the leavening agents activate more evenly, which means your muffins will rise better and dome nicely on top.

Don’t Overmix the Batter

When you pour the wet ingredients into the dry, stir gently with a spatula or wooden spoon just until you don’t see any dry flour pockets. The batter will look a little lumpy and thick, and that’s exactly what you want.

Gluten free batters can get gummy fast if you overwork them. The starches in gluten free flour absorb liquid quickly, and too much stirring makes the muffins dense and chewy instead of soft and tender.

If you see a few small streaks of flour, that’s totally fine. They’ll disappear during baking. Stop stirring sooner than you think you should.

You Might Also Like

• Gluten Free Blueberry Muffins
• Gluten Free Cinnamon Sugar Donut Muffins
• Gluten Free Double Chocolate Bread
• Gluten Free Molten Lava Cakes

Frequently Asked Questions

Why do my gluten free muffins come out gummy or dense?

The most common reason is overmixing the batter. Once you add the wet ingredients to the dry, stir just until everything is combined – a few small lumps are totally fine. Overmixing develops a gummy, dense texture that nobody wants.

Another reason could be measuring the flour incorrectly. If you scoop directly from the bag, you can pack in way too much flour. Try spooning the flour into your measuring cup and leveling it off with a knife for a more accurate amount.