Calling all chocolate lovers! These bakery-style gluten-free double chocolate muffins are seriously delicious! Moist and fluffy, with just the right amount of chocolaty goodness.
These bakery style gluten-free double chocolate muffins are super easy to whip up and are so good! They have a moist, tender crumb, are super chocolaty, and loaded with chocolate chips! No one will ever guess they’re gluten free!
This is a small-batch recipe, making 6 muffins, but you can easily double it to make 12.
If you're like me, and love any excuse to have chocolate for breakfast, you'll love these muffins. They also make a great snack!
If you love chocolate and bakery-style muffins, you'll also love my gluten-free raspberry chocolate chip muffins, and my gluten-free oatmeal chocolate chip muffins!
Ingredients
- gluten-free flour, all-purpose blend
- almond flour
- cocoa powder
- granulated sugar
- baking powder
- salt
- greek yogurt
- egg
- milk
- vegetable or canola oil
- vanilla extract
- chocolate chips
See recipe card for quantities.
Ingredient Notes
Gluten-free all-purpose flour blend: Use a blend that contains xanthan gum, so the muffins have enough structure and stability. Make sure your blend doesn’t contain any ingredients with strong flavours, such as bean flour. Refer to baking with gluten-free flour for more information.
Almond flour: Improves the overall texture of the muffins, and also adds a richness in flavour.
Cocoa powder: I use dutch-processed cocoa powder for this recipe.
Greek yogurt: I use low-fat greek yogurt. Gluten free bakes generally require more moisture than wheat-based alternatives. The yogurt provides additional moisture, added structure, and depth of flavour.
Instructions
- Preheat oven to 400°F (200°C). Line a muffin tin with 6 paper liners or grease with vegetable oil. In large bowl, combine the dry ingredients: gluten-free flour, granulated sugar, almond flour, coca powder, baking powder, and salt.
- In another bowl, whisk together the wet ingredients: greek yogurt, egg, vegetable oil, milk and vanilla.
- Add the wet ingredients to the dry ingredients and stir until well combined.
- Gently fold in the chocolate chips.
- Divide the batter equally among the 6 muffin cups. Optional: top each muffin with a few extra chocolate chips.
- Bake for about 18 minutes, or until an inserted toothpick comes out clean or with a few moist crumbs attached. Let cool slightly in the pan, then transfer to a wire rack to cool completely.
Top Tips for Perfect Double Chocolate Muffins
- Mix well: If you’re used to making muffins with wheat flour, you probably fear over mixing your muffin batter, but with gluten-free muffins, you don’t have to worry about over mixing the same way. Gluten-free flours don’t absorb liquids as quickly as wheat flour, so you need to give your batter a really good stir to make sure everything gets properly incorporated. Since there’s no gluten, you don’t have to worry about overworking the gluten strands, which is what can make traditional muffins tough. If anything, gluten-free muffins benefit from the added structure a well-mixed batter provides.
- Serve warm: I find these muffins are best served warm. Reheat in a 300°F (150°C) oven for 10 minutes, or microwave for 20 seconds.
Storage
Baked muffins: 2 – 3 days in an air-tight container at room temperature.
Freeze: Baked muffins also freeze well – store well wrapped in a freezer safe bag or container for up to 1 month. To serve, thaw in a microwave for 20 to 30 seconds on high, and then warm in a 300°F (150°C) oven for 10 minutes.
Recipe Card
Gluten-Free Double Chocolate Muffins
Ingredients
Dry Ingredients
- ⅔ cup gluten-free flour, all-purpose blend (see note)
- ¼ cup almond flour
- ⅓ cup cocoa powder
- ½ cup granulated sugar
- 2 teaspoon baking powder
- ¼ teaspoon salt
Wet Ingredients
- ½ cup greek yogurt
- 1 egg
- ⅓ cup milk
- ¼ cup vegetable or canola oil
- 1 teaspoon vanilla extract
Add-Ins
- ½ cup chocolate chips , plus more for topping (optional)
Instructions
- Preheat oven to 400°F (200°C). Line a muffin tin with 6 paper liners or grease with vegetable oil. In large bowl, combine the dry ingredients: gluten-free flour, granulated sugar, almond flour, coca powder, baking powder, and salt.
- In another bowl, whisk together the wet ingredients: greek yogurt, egg, vegetable oil, milk and vanilla.
- Add the wet ingredients to the dry ingredients and stir until well combined.
- Gently fold in the chocolate chips.
- Divide the batter equally among the 6 muffin cups. Optional: top each muffin with a few extra chocolate chips.
- Bake for about 18 minutes, or until an inserted toothpick comes out clean or with a few moist crumbs attached. Let cool slightly in the pan, then transfer to a wire rack to cool completely.
Notes
- Mix well: If you’re used to making muffins with wheat flour, you probably fear over mixing your muffin batter, but with gluten-free muffins, you don’t have to worry about over mixing the same way. Gluten-free flours don’t absorb liquids as quickly as wheat flour, so you need to give your batter a really good stir to make sure everything gets properly incorporated. Since there’s no gluten, you don’t have to worry about overworking the gluten strands, which is what can make traditional muffins tough. If anything, gluten-free muffins benefit from the added structure a well-mixed batter provides.
- Serve warm: I find these muffins are best served warm. Reheat in a 300°F (150°C) oven for 10 minutes, or microwave for 20 seconds.
- Baked muffins: 2 – 3 days in an air-tight container at room temperature.
- Freeze: Baked muffins also freeze well – store well wrapped in a freezer safe bag or container for up to 1 month. To serve, thaw in a microwave for 20 to 30 seconds on high, and then warm in a 300°F (150°C) oven for 10 minutes.
Nutrition
Nutritional information shown is an estimate only.
See full disclaimer here.
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