These gluten free chocolate muffins boast an ultra-chocolatey flavor with a light and fluffy crumb! They're packed with melty chocolate chips too!
Gluten Free Muffins:
These gluten free chocolate muffins are dangerously good. If you don't want to eat them all, share the love and bring the rest to work with you. Even gluten-eaters will love these!
I freeze mine and pray I'll get a second one before all my little people devour them! They're light and decadent all in one bite.
They're fluffy - not dense, yet full of rich chocolate flavor and loads of chocolate chips. I can't recommend them enough!
Disclosure: This post may contain affiliate links. In other words, if you click a link and purchase something I will receive a commission at no cost to you. I only recommend products I use and enjoy myself.
Key Ingredients:
- Unsalted Butter - I buy a 4 pound pack of unsalted butter at Costco for a steal. I put two pounds in the fridge and freeze the other two. I always bake with unsalted butter so I control the amount of salt.
- Sugar - To achieve the perfect sweetness level.
- Eggs - Eggs act as a binder and provide structure.
- Gluten-free flour - I created this recipe with Bob's Red Mill's 1 to 1 Gluten Free Baking Flour. It's my favorite store-bought gluten-free flour blend. You can find it at Target, Walmart, or on Amazon.
- Dark cocoa powder - It produces a richer flavor than natural cocoa powder and a darker, eye appealing color. I used Hershey's dark cocoa powder. If you can't find it, use a Dutch processed cocoa.
- Whole Milk - Adds moisture and a rich flavor to the batter.
- Apple Cider Vinegar - If you don't have apple cider vinegar, regular vinegar works great too! Vinegar reacts with the baking soda to create rise.
- Semisweet Chocolate Chips - Feel free to swap these with dark or milk if that's what you prefer.
How to Make Gluten Free Chocolate Muffins:
Before you start baking, preheat your oven.
- Cream the softened butter and sugar together for six whole minutes. It should be very light and fluffy!
- Combine the dry ingredients in a medium bowl. Set aside.
- Line a muffin tin with muffin liners or coat with nonstick cooking spray. I prefer muffin liners for easy removal!
- Combine the milk and vinegar in a liquid measuring cup.
- Beat in the eggs, one at a time. Scrape the bowl to fully incorporate the eggs.
- Alternate between the dry ingredients and the milk mixture, adding ⅓ at a time to the batter. By the time everything is beat into the batter, it should be thick but light - similar to mousse.
- Stir in the chocolate chips.
- Scoop the batter into the muffin tin and bake until a toothpick comes out clean.
Expert Tips:
- Don't let the muffins over bake! This is essential in all muffin baking endeavors, but specifically with gluten free baking. If you over bake them, they will be dry.
- If you use the toothpick test, remember there's a lot of melted chocolate chips in the muffins! Test multiple spots to make sure you're not just picking up melted chocolate.
- The brand of flour you use matters! Don't pick any random brand you can find. Some gluten-free flour blends taste awful! For best results, always use the brand the recipe calls for or recommends. Every brand has a different ratio of alternative flours in it.
- Fill the muffin holes to the top. These aren't cupcakes! You want the big, beautiful muffin tops, so don't go stingy when you scoop the batter into the pan.
- Let the muffins cool for at least 10 minutes before you transfer them. Hot muffins fall apart.
Storage Tips:
To store:
- Let the muffins cool completely before you store them! Warm muffins in a container will condensate.
- Place the muffins in a zip-top bag or airtight container and store at room temperature for up to 3 days.
To freeze:
I always freeze my gluten free muffins, even when I plan to eat them. It guarantees none of them dry out.
- Transfer the muffins to a zip-top bag or freezer-safe container and freeze for up to 3 months.
- Thaw at room temperature OR in the microwave until warm. Don't overheat them. Microwave in 10-second increments until thawed.
More Gluten Free Muffin Recipes:
These go great with a cup of coffee! If you're a little snooty when it comes to coffee, (hey we're all snooty about something) I highly recommend Counter Culture Coffee
. We use it almost exclusively.
- Gluten Free Pumpkin Muffins
- Gluten Free Chocolate Chip Muffins
- Gluten Free Blueberry Muffins
- Gluten Free Blackberry Muffins
- Gluten Free Gingerbread Muffins
Gluten Free Chocolate Muffins
These gluten free chocolate muffins boast an ultra-chocolatey flavor with a light and fluffy crumb! They're packed with melty chocolate chips too!
Equipment
- Stand Mixer with the Paddle Attachment
- muffin tins
Ingredients
- ½ cup butter softened (4 ounces)
- ¾ cup sugar
- 2 large eggs
- 1 ½ cup + 2 tbsp Bob's Red Mill All Purpose 1:1 Gluten Free Flour
- ¼ cup dark cocoa powder or Dutch processed cocoa
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ¼ teaspoon kosher salt
- 1 cup whole milk
- 1 tablespoon Apple Cider Vinegar
- 1 ½ cups semisweet chocolate chips
Instructions
- Preheat oven to 350 degrees Fahrenheit. Cream butter and sugar with an electric mixer on medium speed for approximately 6 minutes, until fluffy and lighter in color. Scrape the bowl halfway through.
- Combine the dry ingredients in a medium sized bowl and stir with a spoon. Meanwhile line two muffin tins with cupcake liners. You should get 14 muffins.
- Use a liquid measuring cup to measure the milk, then add the vinegar to it.
- When the butter mixture is done creaming, add the eggs one at a time until completely combined. Scrape the bowl as necessary.
- Add a third of the dry ingredients to the mixer until thoroughly combined, then do the same with a third of the milk mixture. Scrape the bowl as necessary. Continue to do this until all the dry ingredients and milk mixture is incorporated into the batter.
- Using a rubber spatula, fold in the semisweet chocolate chips. Using a portion scoop, fill each muffin hole almost all the way full.
- Bake at 350 degrees for approximately 22 minutes or until muffins have risen, bounce back to the touch and a toothpick comes out clean. (Poke the muffin more than once to be sure you are not hitting a chocolate chip).
Nutrition
Calories: 315kcalCarbohydrates: 40gProtein: 5gFat: 16gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.3gCholesterol: 44mgSodium: 250mgPotassium: 171mgFiber: 5gSugar: 19gVitamin A: 274IUCalcium: 91mgIron: 2mg
Tried this recipe?Let us know how it was!
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