Gluten-free muffins are one of my favorite things to stock in my freezer because they freeze so well and are easy to thaw for a quick treat. I typically tend to grab for non-chocolate muffins varieties, like my gluten-free blueberry muffins or gluten-free banana muffins, but these gluten-free chocolate muffins are quickly becoming a new favorite!
Why You’ll Love this Recipe
Ingredients
Ingredient Notes
- Gluten-Free Flour Blend -I tested this recipe with Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour (in the blue bag), which already contains xanthan gum. I cannot verify that other brands work as I have not tested them.
- Milk – Whole milk adds richness and moisture to the muffins. You can use 2% milk or a non-dairy alternative like almond or oat milk if you prefer.
- Eggs – Use large eggs that are 50g each, weighed outside of the shell. If using a different size, beat the eggs completely and weigh 100g for the recipe. You’ll need about 2.5 medium eggs or 1.5-1.75 jumbo eggs.
- Vegetable Oil – Use a neutral-flavored oil like vegetable, canola, or grapeseed oil to keep the muffins moist without affecting the flavor.
- Chocolate Chips – I love dark chocolate chips. Guittard extra dark chocolate chips are my favorite. You can use semi-sweet or milk chocolate chips, or chop up a chocolate bar for irregular-sized bites. Be sure to save some chocolate chips for the top of each muffin. It’s so pretty!
Why I Include Metric Measurements
For the most accurate and consistent results, use a food scale to measure your ingredients by weight instead of relying on measuring cups. Measuring by grams ensures precision, especially with gluten-free flour, where even a slight difference in measurement can affect the texture of your muffins. Gluten-free ingredients can be expensive, so make sure you’re measuring correctly every time!
Step-by-Step instructions
These chocolate muffins are made gluten-free and are very simple to throw together in the morning for a quick breakfast. The below photos with matching steps are not meant to be the full recipe, but are there to help you see the muffins made at various stages so you can make them perfectly every time.
For the ingredient list with measurements, full instructions, printable recipe, and additional notes, please scroll down to the recipe card.
Recipe FAQs
Yes! You can substitute the milk with a non-dairy alternative like almond milk, soy milk, or oat milk. For the chocolate chips, make sure to use a dairy-free variety.
Absolutely! You can use semi-sweet, milk chocolate, or even white chocolate chips depending on your preference. Just keep in mind that the flavor profile will change slightly with different types of chocolate.
Expert Tips
Storage Instructions
- Storage: Store cooled muffins in an airtight container at room temperature for up to 3 days. If they start to taste stale, microwave for about 10 seconds to melt the chocolate and soften the muffin.
- Freezer Option: Place cooled muffins in a single layer on a baking sheet and freeze until solid. Transfer to a freezer-safe bag or airtight container for up to 3 months. Thaw at room temperature for 30 minutes to an hour, or microwave for 15-30 seconds.
Serving Suggestions
These chocolate muffins are delicious served warm with a pat of butter and your favorite cup of coffee. For a special brunch spread, pair them with my gluten-free cinnamon coffee cake or better yet, my gluten-free chocolate chip coffee cake for variety on the table.
For an extra indulgent treat, split a warm muffin and spread it with chocolate cream cheese frosting. If you’re serving these for brunch alongside something savory, my gluten-free breakfast casserole is the perfect complement.
More gluten-free muffins & quick breads to try
Did you make this recipe?
I’d love to know! Please rate it and leave a comment below. You can also share your pictures and tag @adashofmegnut on Instagram.
Gluten-Free Chocolate Muffins
Ingredients
- 1 ¾ cups (245 g) gluten-free flour blend - I used Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour, which already contains xanthan gum
- ½ cup (40 g) unsweetened cocoa powder
- 1 cup (200 g) granulated sugar
- 1 tablespoon (12 g) baking powder
- ½ teaspoon (2 g) baking soda
- ½ teaspoon salt
- ¾ cup (180 g) whole milk - 6 fl oz
- 2 (100 g) large eggs
- ½ cup (120 g) vegetable oil
- ½ tablespoon (6.5 g) vanilla extract
- 1 ½ cups (210 g) dark chocolate chips - divided (210g)
**Use the toggle button above to turn the instruction photos on and off!
Instructions
- Preheat the oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or grease with nonstick cooking spray. Set aside.
- In a large bowl, whisk together 1 ¾ cups (245 g) gluten-free flour blend, ½ cup (40 g) unsweetened cocoa powder, 1 cup (200 g) granulated sugar, 1 tablespoon (12 g) baking powder, ½ teaspoon (2 g) baking soda, and ½ teaspoon salt. Set aside.
- In a medium mixing bowl, whisk together ¾ cup (180 g) whole milk, 2 (100 g) large eggs, ½ cup (120 g) vegetable oil, and ½ tablespoon (6.5 g) vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients. Mix until just combined, being careful not to overmix.
- Fold in 1 cups (140.07 g) dark chocolate chips, reserving the remaining ½ cup for topping.
- Portion out the muffin batter into the prepared muffin tin using a cookie scoop or measuring cup. The muffin cups will be almost filled to the top.
- Sprinkle the tops with the remaining ½ cup 0.5 cups (69.93 g) dark chocolate chips.
- Bake at 400°F for 15-17 minutes, or until the muffins are cooked through. The tops should spring back when lightly pressed, or a toothpick inserted into the center should come out clean with just a few moist crumbs.
- Let the muffins cool for 5 minutes before removing them from the muffin tin. Transfer to a wire rack to finish cooling.
- Serve and enjoy!
Notes
- Gluten-Free Flour: This recipe uses Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour, which includes xanthan gum. I haven’t tested other gluten-free flour brands, so results may vary.
- Gluten-Free Note: If you have celiac disease or follow a gluten-free diet, double-check that all ingredients are gluten-free.
- Dairy-Free Option: To make dairy-free, use non-dairy milk like unsweetened almond milk and dairy-free chocolate chips.
- Measuring Tips: For most accurate results, use a kitchen scale to measure ingredients by weight. This ensures accuracy with gluten-free flour, which can vary in density and affect texture.
- muffins.
These were a huge hit in my house! So good, they were gone the same day.