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Gluten-Free Double Chocolate Muffins

These Gluten-Free Double Chocolate Muffins are rich, soft, and perfect for satisfying your chocolate cravings at any time of day.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 muffins
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 220
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup gluten-free all-purpose flour Make sure to use a high-quality gluten-free blend.
  • 1/2 cup cocoa powder Unsweetened cocoa powder works best.
  • 1/2 cup sugar
  • 1/4 cup brown sugar Packed brown sugar adds moisture.
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
Wet Ingredients
  • 1/2 cup milk Use dairy-free alternative if needed.
  • 1/4 cup vegetable oil Can substitute with melted coconut oil.
  • 2 large eggs
  • 1 tsp vanilla extract
Mix-ins
  • 1/2 cup chocolate chips Feel free to use dairy-free chocolate chips.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
  2. In a large bowl, mix the gluten-free flour, cocoa powder, sugar, brown sugar, baking powder, baking soda, and salt together.
  3. In another bowl, whisk together the milk, vegetable oil, eggs, and vanilla extract.
  4. Pour the wet ingredients into the dry ingredients and mix until combined. Fold in the chocolate chips.
  5. Fill each muffin cup about 2/3 full with batter.
Baking
  1. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
  2. Allow to cool for a few minutes before transferring to a wire rack.

Notes

Serve warm, with optional whipped cream or a scoop of ice cream. Store at room temperature for up to three days or freeze for up to three months.