Gluten Free Double Chocolate Muffins
These gluten free double chocolate muffins are rich, fudgy, and perfect for satisfying every chocolate craving. They're a must-try for any chocolate lover.
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Equipment
- muffin tin
- wire rack
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
Servings: 12 muffins
Nutrition
Serving: 1serving | Calories: 327kcal | Carbohydrates: 45g | Protein: 3g | Fat: 15g
Calories: 327kcal
Cost: $12