Gluten-Free Chocolate Muffins
Table of Contents
Why this recipe works
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!
You’ll love this recipe because:
They’re so soft. The combination of oil, eggs, and milk ensures that these muffins are incredibly moist, with a tender crumb that stays soft for days.
They’re easy to make ahead. Whether you’re entertaining and need a brunch recipe you can make ahead or you’re just looking for a grab-and-go breakfast or snack to get you through the week, this recipe is perfect for you.
They’re gluten-free. These muffins are so soft and fluffy, you would have no idea they are gluten-free! Using a gluten-free flour blend like Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour as well as following all of my tips and tricks throughout this blog post will help you achieve fluffy, domed muffins every time!
Ingredients
Ingredient Notes
- Gluten-Free Flour Blend – I’ve tested this recipe with Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour (in the blue bag), which already contains xanthan gum and is meant to be used as a 1-to-1 swap with all-purpose flour. I cannot verify that other brands of gluten-free flour 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 you use a different egg size, beat the eggs to mix the whites and yolks together completely and then weigh 100g to get the right amount of egg for the recipe. You’d need about 2.5 medium eggs or 1.5-1.75 jumbo/extra large 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 so that’s what I use in this recipe. Guittard extra dark chocolate chips are my favorite. You can use semi-sweet or milk chocolate chips if you prefer. You can also chop up a chocolate bar if you like irregular sized bites of chocolate throughout your muffin. For a beautiful presentation, be sure to save some of the chocolate chips for the top of each muffin.
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 the cooled muffins in an airtight container at room temperature for up to 3 days. If muffins start to taste a little stale, microwave them for about 10 seconds to melt the chocolate and soften up the muffin.
- Freezer Option: To freeze gluten-free muffins, place the cooled muffins in a single layer on a baking sheet and freeze until solid. Once frozen, transfer them to a freezer-safe bag or airtight container. They can be frozen for up to 3 months. You can thaw muffins at room temperature for about 30 minutes to an hour. Alternatively, you can microwave them for 15-30 seconds.
More gluten-free muffins to try
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Gluten-Free Chocolate Muffins
Ingredients
- 1 3/4 cups gluten-free flour blend (245g, I used Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour, which already contains xanthan gum)
- 1/2 cup cocoa powder (40g)
- 1 cup granulated sugar (200g)
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup milk (180g, 6 fl oz)
- 2 large eggs (100g)
- 1/2 cup vegetable oil (120g)
- 1/2 tablespoon vanilla extract
- 1 1/2 cups dark chocolate chips (divided (210g))
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 the gluten-free flour blend, cocoa powder, granulated sugar, baking powder, baking soda, and salt. Set aside.
- In a medium mixing bowl, whisk together the milk, eggs, vegetable oil, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients. Mix until just combined, being careful not to overmix.
- Fold in 1 cup of the chocolate chips, reserving the remaining 1/2 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 1/4 cup of 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
- This recipe uses Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour, which includes xanthan gum for proper structure. I haven’t tested this recipe with other gluten-free flour brands, so results may vary if you use a different one.
- If you’re following a gluten-free diet, especially for celiac disease, double-check that all your ingredients are gluten-free.
- To make this recipe dairy-free, use a non-dairy milk, like unsweetened almond milk, and use dairy-free chocolate chips.
- For most accurate results, use a kitchen scale to measure your ingredients by weight. This ensures accuracy, especially with gluten-free flour, which can vary in density and affect the texture of your muffins.
Nutrition
I’m Megan
A gluten-free food blogger from Chicago and lover of all things food, showing you gluten-free can be easy and delicious, too. Let’s make gluten-free stress free together! Read more…
