Name: Gluten Free Chocolate Muffins Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 45 min
Cuisine: American
Ingredients: 2 cups (240 grams) 1:1 gluten free flour (recommended: King Arthur Measure for Measure Gluten Free Flour); ¾ cup (65 grams) unsweetened cocoa powder; 2 teaspoons baking powder; ¾ teaspoon baking soda; ¾ teaspoon salt; ½ cup (100 grams) granulated sugar; ½ cup (100 grams) light brown sugar; 1 cup whole or 2% milk; ¼ cup plain Greek yogurt; ¼ cup vegetable oil; 2 large eggs; 2 teaspoons vanilla extract; 1 ½ cups semisweet chocolate chips, divided; Sanding sugar (optional)

Jump to Recipe

There is something truly magical about sinking your teeth into a perfectly moist, rich chocolate muffin, especially when it’s made with care to be gluten free. This Gluten Free Chocolate Muffins Recipe offers an irresistible combination of intense cocoa flavor and a tender crumb that will have everyone asking for more. Whether you’re celiac, gluten sensitive, or simply looking to enjoy a delicious treat without gluten, these muffins hit the spot with their luscious chocolate chips and a texture that feels just right. Get ready to fall in love with baking all over again!

A single chocolate muffin with a bumpy, textured dark brown top covered in dark chocolate chips and sprinkled with coarse sugar sits in a dark purple paper cup at the center of a smooth white round plate. Behind it, there is a white lace-edged tray filled with more chocolate muffins in similar dark purple paper cups, all placed on a soft pink cloth. The background features a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

The beauty of this Gluten Free Chocolate Muffins Recipe lies in its straightforward, pantry-friendly ingredients. Each one plays a vital role—whether it’s creating the perfect rise, adding depth with cocoa, or lending that delightful moistness and softness.

2 cups (240 grams) 1:1 gluten free flour: King Arthur’s version is recommended as it mimics regular flour’s texture for the best results.
¾ cup (65 grams) unsweetened cocoa powder: Gives that deep chocolate richness without extra sweetness.
2 teaspoons baking powder: Helps the muffins rise beautifully and get that fluffy texture.
¾ teaspoon baking soda: Works with the acidic yogurt to create a tender crumb.
¾ teaspoon salt: Balances the chocolate and enhances the overall flavor.
½ cup (100 grams) granulated sugar: Provides sweetness and supports a crisp muffin top.
½ cup (100 grams) light brown sugar: Adds subtle caramel notes and extra moisture.
1 cup whole or 2% milk: Keeps the batter smooth and moist.
¼ cup plain Greek yogurt: Adds creaminess and a slight tang, making the muffins wonderfully soft.
¼ cup vegetable oil: Ensures the muffins stay tender and rich.
2 large eggs: Provide structure and help everything come together perfectly.
2 teaspoons vanilla extract: Lifts the chocolate with a warm, fragrant note.
1 ½ cups semisweet chocolate chips, divided: For melty pockets of chocolate—half folded into the batter, half to top for a gorgeous finish.
Sanding sugar (optional): Gives an extra sparkle and crunch to the muffin tops if you’re feeling fancy.

How to Make Gluten Free Chocolate Muffins Recipe

Step 1: Prepare Your Oven and Pans

Kick things off by setting your oven to a high heat of 425°F and lining every other well in two 12-cup muffin pans with cupcake liners. This spacing helps the muffins bake evenly with plenty of room to puff up gloriously.

Step 2: Combine the Dry Ingredients

In a medium bowl, sift or whisk together the gluten free flour, unsweetened cocoa powder, baking powder, baking soda, and salt. Taking the time to sift ensures there are no lumps and that all these magical powders marry well for that perfect rise and texture.

Step 3: Mix the Wet Ingredients

In a large bowl, use your hand mixer to blend the sugars, milk, Greek yogurt, vegetable oil, eggs, and vanilla extract on medium speed until the mixture becomes smooth and joyful. This creamy base is where all the flavors start coming alive.

Step 4: Incorporate the Dry Ingredients

Turn the mixer to low speed and gently add your dry mixture to the wet ingredients. Mix just until combined to keep the batter light and tender—overmixing is the enemy here! Then fold in 1 cup of those luscious semisweet chocolate chips, teasing your muffins with melty surprises inside.

Step 5: Let the Batter Rest

Cover the bowl with plastic wrap and let it sit for 20 minutes. This step is a little secret that allows the gluten free flour to absorb the moisture better, resulting in muffins that feel almost like their traditional counterparts.

Step 6: Fill the Muffin Cups and Add Toppings

Spoon the batter into your lined muffin pan wells, filling them up but not quite to the top. Sprinkle the reserved ½ cup chocolate chips and a light dusting of sanding sugar on top for eye-catching sparkle and a sweet crunch.

Step 7: Bake with a Two-Stage Approach

Bake at 425°F for 5 minutes to give an initial lift, then reduce the oven heat to 350°F and continue baking for 12-15 minutes. This allows the muffins to finish cooking through without drying out. You’ll know they’re done when a toothpick inserted comes out clean or with just a few moist crumbs.

Step 8: Cool and Enjoy

Let the muffins rest in the pan for about 5 minutes before transferring them to a rack. Cooling completely helps them set and intensifies their chocolatey goodness.

How to Serve Gluten Free Chocolate Muffins Recipe

The image shows a group of chocolate muffins with a rough, cracked top layer full of dark and smooth chocolate chips scattered on it. Each muffin sits in a deep purple paper cup with ridges, and the muffins rest on a black metal cooling rack. The muffins are densely packed with a rich, dark brown color and a slightly bumpy texture. The background is a white marbled surface, giving a clean and bright look to the setting. photo taken with an iphone --ar 4:5 --v 7

Garnishes

These muffins are wonderful on their own, but if you want to amp up the experience, try dusting them lightly with powdered sugar or topping with a dab of whipped cream. A sprinkle of sea salt on top can also highlight the chocolate beautifully and add an unexpected twist.

Side Dishes

Pair your Gluten Free Chocolate Muffins Recipe with a ripe fruit salad or a handful of fresh berries for a balanced treat. A warm latte or a chilled glass of cold milk completes the snack perfectly.

Creative Ways to Present

For a party or brunch, serve these muffins on a tiered cake stand and garnish with edible flowers or fresh mint leaves. You can also create mini dessert plates with a muffin, a scoop of vanilla ice cream, and drizzles of chocolate or caramel sauce for an indulgent twist.

Make Ahead and Storage

Storing Leftovers

Your muffins will stay fresh and moist for up to 3 days stored in an airtight container at room temperature. Keeping them away from heat and light helps preserve their flavor and texture beautifully.

Freezing

If you want to keep these treats longer, freeze the baked muffins by wrapping each one individually in plastic wrap and placing them in a freezer bag. They can last up to 3 months and still taste as delightful when thawed.

Reheating

When ready to enjoy from frozen or stored, warm the muffins in a microwave or oven for a few moments to regain that just-baked warmth. A quick 20-second zap in the microwave or 5 minutes at 350°F in the oven works wonders.

FAQs

Can I substitute dairy milk in this recipe?

Absolutely! You can use almond, oat, or any other plant-based milk you prefer. Just make sure it’s plain and unsweetened to keep the balance of flavors right.

Do I need to use special gluten free flour?

Yes, it’s best to use a 1:1 gluten free flour blend that includes xanthan gum or another binder for the best texture. King Arthur Measure for Measure is a reliable favorite among bakers.

Can I make these muffins vegan?

With some swaps like flax eggs and plant-based yogurt and milk, you can modify this recipe for a vegan diet; however, the texture might differ slightly. Experimenting is half the fun!

Why does the batter need to rest before baking?

Resting gives the gluten free flour time to fully absorb the liquids, which helps create a more cohesive batter and results in a muffin that’s tender and less crumbly.

Can I use dark chocolate chips instead of semisweet?

Definitely! Dark chocolate chips will offer a richer, more intense chocolate flavor, which pairs perfectly with the cocoa in the batter.

Final Thoughts

There is nothing quite like the joy of sharing a batch of homemade muffins with loved ones, especially when you know they’re made with care and deliciousness in mind. This Gluten Free Chocolate Muffins Recipe is sure to become your go-to when you want that perfect chocolate fix without gluten worries. Bake a batch, savor the warm gooey bites, and watch how fast they disappear. Trust me, you’re going to want to make these again and again!