Gluten Free Triple Chocolate Muffins

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Triple Chocolate Muffins

All you need is love. But a little chocolate now and then doesn’t hurt…Valentine’s Day is just around the corner and no matter your thoughts on it, Chocolate makes everything sweeter. Chocolate X3? Well that just borders on obscene. But hey, Valentine’s Day is for lovers, chocolate lovers included! Therefore, I highly recommend that you try my gluten-free, triple chocolate muffins.

Updated images and recipe card 7/21/21.

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I’m obsessed with these gluten-free chocolate muffins because they are super rich, and they fill your kitchen with the most amazing fragrance. I’ve been making them for a few years now, so I figured it was time to share the recipe with you.

WHAT’S IN THESE TRIPLE CHOCOLATE MUFFINS?

  • rich cocoa powder (regular OR dutch-process works well for these)
  • milk chocolate chips
  • dark chocolate chips or chunks (I like around 72-80% cacao)
  • eggs + egg yolk
  • cane sugar (shhh)
  • oil (canola/olive/avocado are all good)
  • gluten-free flour blend (my current favorite is Bob’s Red Mill 1 to 1)
  • yogurt or sour cream (dairy free is a-okay)
  • baking powder
  • baking soda
  • vanilla extract
  • sea salt
  • turbinado (raw) sugar (for sprinkling on top)
Triple Chocolate Muffins

HOW DO YOU MAKE GLUTEN-FREE TRIPLE CHOCOLATE MUFFINS?

These muffins are super easy to make and require just one bowl.

  1. Preheat the oven to 400 degrees F (about 205 degrees C).
  2. Beat the eggs and sugar together with a mixer until they are thick, pale and ribbon-ish.
  3. Mix in the oil.
  4. Add the flour, cocoa powder, baking powder, baking soda and sea salt and let the mixer turn a few times in the dry ingredients to just barely combine. I almost always do it this way instead of whisking the dry ingredients in a separate bowl. It’s just as effective AND saves in cleanup!
  5. Add the yogurt or sour cream and vanilla and mix until smooth.
  6. Fold in the milk chocolate and the dark chocolate.
  7. Scoop into paper-lined* muffin tins.
  8. Top with additional chocolate chips and sprinkle with raw sugar.
  9. Bake for 23 minutes, or until a toothpick inserted into the middle of the muffin comes out clean.

HOW TO GET TALL BAKERY STYLE MUFFINS

The trick to getting your muffins to rise higher is twofold; a relatively hot oven (I like 400 degrees F), and using jumbo style liners in a regular muffin tin (or using beautiful tulip liners). The taller the paper, the closer to God (or the higher the muffin can climb)!

Triple Chocolate Muffins

I think you’ll love these gluten-free, triple chocolate muffins as much as we do.  They are moist and tender and best eaten warm so you can fully experience all the melty dark and milk chocolate. These muffins freeze perfectly too…and this recipe makes a few more than the standard dozen, so it’s a perfect way to save those leftovers. Leftovers? Who am I kidding. In our house leftovers do not exist.

Love muffins? Check out my other scrumptious muffin recipes:

Did you make this recipe? Be sure to leave a comment and star rating below (⭐⭐⭐⭐⭐) and post a picture and tag us on Instagram using the hashtags #agirldefloured #deflouredrecipes! Thank you!
Triple Chocolate Muffins

Gluten Free Triple Chocolate Muffins

Alison Needham
I think you’ll adore these triple chocolate muffins. They are rich, loaded with chocolate chips and chunks and fill the house with the most amazing aroma! They are wonderful dunked into coffee, but I also love them for dessert with a scoop of vanilla ice cream.
Prep Time 15 mins
Cook Time 23 mins
Total Time 38 mins
Course Breakfast
Cuisine American
Servings 12 muffins
Calories 435 kcal

Equipment

Ingredients
  

Instructions
 

  • Preheat the oven to 400 degrees F (about 205 degrees C).
  • Line a muffin tin with paper liners. This recipe makes about 16 muffins so you’ll need to use two tins.
  • Beat the eggs and sugar together with a mixer until they are thick, pale and ribbon-ish.
  • Mix in the oil.
  • Add the flour, cocoa powder, baking powder, baking soda and sea salt and let the mixer turn a few times in the dry ingredients to just barely combine. I almost always do it this way instead of whisking the dry ingredients in a separate bowl. It’s just as effective AND saves in cleanup!
  • Add the yogurt or sour cream and vanilla and mix until smooth.
  • Fold in the milk chocolate and the dark chocolate, reserving a small handful of each to sprinkle on top of the muffins.
  • Scoop into paper-lined* muffin tins.
  • Top with remaining chocolate chips and sprinkle with raw sugar.
  • Bake for 23 minutes, or until a toothpick inserted into the middle of the muffin comes out clean.

Notes

Yes you can make these dairy free, just be sure to use UNSWEETENED, plain dairy free yogurt. Also, these freeze beautifully, just wrap tightly in plastic and freeze for up to 3 months. Thaw by microwaving them for about 10 seconds.

Nutrition

Serving: 1muffinCalories: 435kcalCarbohydrates: 56gProtein: 7gFat: 24gSaturated Fat: 8gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 32mgSodium: 262mgPotassium: 311mgFiber: 7gSugar: 34gVitamin A: 75IUVitamin C: 1mgCalcium: 127mgIron: 4mg
Keyword gluten-free triple chocolate muffins
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