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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!
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Prep Time 10 minutes
Cook Time 17 minutes
Total Time 27 minutes
Servings 12 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)

**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 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

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
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