The Best Gluten Free 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 this recipe for the best gluten free chocolate muffins on the internet.

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 Gluten Free 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 Chocolate Muffins

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

  1. Preheat the oven to 400°F (about 205°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.

Got Questions About Gluten Free Muffins?

Why are my gluten free muffins chewy?

There are a lot of reasons that your gluten free muffins might be chewy. They might be over baked, or not have enough fat. You also need to make sure that you are using a good flour blend (or blend of gluten free flours). You can’t just swap say…brown rice for regular all-purpose flour if you are converting a recipe to be gluten free. Gluten free flours that are best for baking are a combination of whole grains (like brown rice or sorghum) and starches (like tapioca or potato). You can make your own flour blend, or buy one. I like Bob’s Red Mill 1 to 1.

How do you make gluten free muffins less dense?

Sometimes gluten free muffins can be dense. It’s important to use the right flour blend (see above). You may also need to add an extra egg to make it fluffy. Whole fat dairy, like the sour cream in this gluten free chocolate muffin recipe also adds moisture.

What ingredient prevents muffins from falling apart?

Gluten is a protein that acts like glue in baked goods. When you remove the gluten from baked goods, you need to replace that “glue.” Adding an extra egg can help with this. Some recipes (and flour blends) add a small amount of xanthan gum which helps hold baked goods together. Alternatively, you can make a gel with flax and/or psyllium husk powder.

Can celiacs eat muffins?

YES! But you need to make sure they are gluten free muffins. Muffins made with regular, all purpose flour are not gluten free and not safe for people with celiac disease.

How to get tall bakery style gluten free 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

The Best Gluten Free 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.
5 from 1 vote
Prep Time 15 minutes
Cook Time 23 minutes
Total Time 38 minutes
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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One Comment

  1. 5 stars
    I have to make these this weekend. Can’t wait to dip them in my coffee ☕️🤩

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