Go Back Email Link
–+ servings
Several gluten-free chocolate muffins with chocolate chips on top arranged on a light-colored surface, with a small bowl of chocolate chips in the background.
5 from 1 vote

Gluten-Free Chocolate Muffins

These gluten-free chocolate muffins are loaded with chocolate chips and have a moist, tender crumb. Simple to make, these bakery-style muffins rise beautifully with a classic domed top. They're perfect for breakfast or a snack, and freeze easily for later, too!
Print Recipe Pin Recipe Rate this Recipe
Prep Time 10 minutes
Cook Time 17 minutes
Total Time 27 minutes
Servings 12 muffins
Metric - US Customary

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.

Nutrition

Calories: 355kcal | Carbohydrates: 45g | Protein: 6g | Fat: 18g | Saturated Fat: 9g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 29mg | Sodium: 185mg | Potassium: 332mg | Fiber: 4g | Sugar: 26g | Vitamin A: 67IU | Vitamin C: 0.1mg | Calcium: 151mg | Iron: 2mg
QR Code linking back to recipe