These gluten free chocolate muffins are not only chocolate-flavored, they feature tons of chocolate chips in every bite.
If you haven't already picked up on this, I'm a huge fan of muffins. I've already shared a couple of favorites: my white chocolate raspberry muffins and classic chocolate chip muffins (as always, both recipes are gluten free and made without eggs). So we're just making our way down the list of delicious, hard to resist muffins over here.
Today's muffins are what I consider yet another classic: double chocolate. That means we're working with a chocolate batter, but then we're adding in chocolate chips... because you can never have enough chocolate. I basically adapted my gluten free chocolate chip muffin recipe to make this extra chocolatey version here.
These are not your typical bakery-style, jumbo muffins (though you could use a jumbo pan if you have one; the recipe would just yield less muffins). But I consider them to be the perfect size.
These gluten free chocolate muffins are just big enough to satisfy a craving without being too overpowering, and the smaller size means you're bound to get the right amount of chocolate chips in every bite. And they go great with a glass of milk (or in my case, a giant cup of coffee).
Why You'll Love These Gluten Free Chocolate Muffins...
- I think it's pretty obvious, don't you? I mean, who doesn't just LOVE chocolate?
- These are super moist and super soft, which is my favorite type of muffin.
- It's just so easy! While it may seem like there are a lot of ingredients, there's nothing complicated about these muffins. You can even make your own buttermilk (which is what I do 90% of the time) if you don't happen to have any on hand.
What You'll Need...
- The typical dry ingredients: flour (for structure), baking powder + baking soda (for leavening).
- The flavor: cocoa powder, sugar, salt, vanilla extract.
- The moisture: buttermilk (or combine whole milk with white vinegar to create your own; I've included specific instructions in the recipe notes below).
- The fat: we're using unsalted butter in this recipe, but you will melt and cool it before adding it in.
- Instead of eggs: my trusty Bob's Red Mill Egg Replacer 🙂 or, if you're not worried about an egg allergy, go ahead and use 1 egg.
- More chocolate: chocolate chips, of course (I use semi-sweet)!
How To Make Gluten Free Chocolate Muffins...
The whole process is similar to my gluten free chocolate chip muffins, so if you've made those, you will know how this goes.
To make my double chocolate muffins, start off by whisking together your dry ingredients (the first 6 ingredients listed below) in a large bowl. And yes, we are including the granulated sugar in our dry ingredients for this recipe.
In a slightly smaller bowl, combine the melted butter, buttermilk, prepared egg replacer, and vanilla extract. Then just add the wet ingredients into the dry ingredients and stir it all up. Your batter will be quite thick.
Stir in the chocolate chips, and you're done! Fill your cupcake liners all the way up, and into the oven they go. Start on 425ºF for just about 5 minutes, then lower to 375ºF and continue to bake for another 15 minutes.
To store these double chocolate muffins, I'd recommend keeping them in an airtight container at room temperature for a few days.
PS - if you're a serious chocolate lover, you might also want to check out my flourless chocolate cake!
Double Chocolate Muffins - Gluten Free, Eggless
- 1 ½ cups gluten free flour (I use Bob's Red Mill 1 to 1)
- ½ cup cocoa powder
- ½ cup granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter melted and cooled
- 1 cup buttermilk* room temperature
- 1 tablespoon Bob's Red Mill Egg Replacer mixed with 2 tablespoon water
- ½ teaspoon vanilla extract
- ⅔ cup chocolate chips
- Preheat oven to 425°F. Line a muffin tin with liners and set aside.
- In a large bowl, whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt.
- In a separate, smaller bowl, combine the melted butter, buttermilk, egg replacer, and vanilla extract. Pour the wet ingredients into the dry ingredients and mix well until combined. Stir in the chocolate chips.
- Pour the batter into the cupcake liners. Bake for 5 minutes, then turn the oven down to 375°F and continue baking for another 14-15 minutes.
Be sure to follow the instructions on the package of Bob’s Red Mill Egg Replacer. Once mixed with water, the egg replacer must sit for just a few minutes to thicken.
If you are not looking to replace eggs, you should be able to use 1 egg instead of the egg replacer.
- If you don’t have buttermilk on hand, you can make some by pouring 1 tablespoon white vinegar into a liquid measuring cup, then adding milk until you have 1 cup. Stir and let sit for 5-10 minutes, until the milk thickens slightly (it won’t be as thick as buttermilk).
Did you make my gluten free chocolate muffins? Tag me on Instagram @justastastyblog and #justastastyblog.