Gluten free chocolate muffins for all the chocolate lovers out there. Packed with chocolate chips, these gluten free muffins won't disappoint!
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Check out these gluten free chocolate muffins.
Am I right?? These moist yet fluffy gluten free chocolate muffins are dangerous. If you don't want to eat them all (or rather if you DO) it might be worth sharing the love and bringing the rest to work with you. Or bring them to your neighbor (with a warning tag on them).
Anyone else stoked for summer? It's funny how I tend to view seasons with food goggles. Spring brings with it lemons, strawberries, and rhubarb.
Summer means avocados are actually ripe when I buy them from Publix and I don't have to wait FOUR excruciating (too much?) days until I mash them into guacamole. Blueberries come in season and I don't have to take out a mortgage to buy them. Yes!
Fall means we get to throw canned pumpkin in EVERYTHING (also a win). And winter means we get to hunker down and eat soup in a big fluffy robe. (what, just me?)
There's only one teeny tiny problem. I can't seem to find the resolve to pop blueberries into anything but my mouth. Why desecrate something so incredibly delicious in its own right? I am determined this year to actually bake with them - or turn them into popsicles.
My father will be so proud. He likes popsicles more than I like my right arm.
All this to say, I thought I'd put one more chocolate recipe out there before blueberries and lemons win my heart again, as they do every summer.
What you will need for this gluten free muffins recipe:
- Unsalted Butter
- Bob's Red Mill All Purpose 1:1 Gluten Free Flour
- Dark cocoa powder
- Baking Powder
- Baking Soda
- Kosher Salt
- Whole Milk
- Apple Cider Vinegar
- Semisweet Chocolate Chips
You can sub out dark chocolate for semisweet if you want to. I do think these muffins are the perfectly sweet and therefore pair well with semisweet. I am not a fan of desserts that taste like a big brick of sugar. If you're wondering what I'm talking about then you've probably never had one.
We have a gluten free bakery in town and I only go there for coffee. I am their ideal customer - gluten free and in love with dessert but all their pastries are so sickly sweet I don't want any of them. And trust me when I say I'm not a girl whose afraid of sugar!
All this to say a dessert just like any dish needs to be balanced. The batter has dark cocoa powder which is a bit more bitter than regular cocoa powder and thus pairs well with semisweet chips. Make sure to use dark cocoa powder and not the regular stuff. I've used both hundreds of times and its amazing the difference. Dark cocoa powder produces a richer flavor, and of course a darker more eye appealing color.
How to make these muffins:
Cream the softened butter and sugar together for six whole minutes.
Afterwards add the eggs one at a time beating and scraping after each addition. In a medium bowl measure and add the flour, cocoa powder, baking powder, baking soda, and salt then stir with a spoon. Measure the whole milk and buttermilk in a liquid measuring cup.
You will add the milk mixture and the flour mixture alternatively. First add a third of the dry ingredients and mix until combined then add a third of the milk mixture and beat until combined. Continue to do this until all the ingredients are gone, scraping between each addition.
Fold in the chocolate chips and bake in a 350 degree oven for 21 to 22 minutes or until a toothpick comes out clean. Don't let the muffins over bake! This is essential in all muffin baking endeavors but especially with gluten free baking. If you over bake them they will be dry.
Other delicious gluten free recipes for you
These go great with a cup of coffee. If you are a little snooty when it comes to your coffee (hey we're all snooty about something) I highly recommend Counter Culture Coffee. We use it almost exclusively.
Here are some of my other favorite gluten free desserts for you:
Gluten free blueberry muffins are my next venture so be on the lookout for those!
Gluten Free Chocolate Muffins
- 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 dry ingredients into a medium size bowl and stir with a spoon. Meanwhile spray a 12 hole muffin tin with nonstick spray. Measure out milk and add vinegar.
- When butter mixture is done creaming add 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)