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Gluten Free Chocolate Muffins Recipe

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★★★★

4 from 71 reviews

Deliciously rich and moist Gluten Free Chocolate Muffins made with a blend of gluten free flour and unsweetened cocoa powder, studded with semisweet chocolate chips. These muffins are perfect for a quick breakfast or satisfying dessert, featuring a tender crumb thanks to Greek yogurt and vegetable oil. The recipe uses simple ingredients and requires a two-step baking process to achieve the perfect texture.

Ingredients

Scale

Dry 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

Wet Ingredients

  • 1 cup whole or 2% milk
  • ¼ cup plain Greek yogurt
  • ¼ cup vegetable oil
  • 2 large eggs
  • 2 teaspoons vanilla extract

Add-ins

  • 1 ½ cups semisweet chocolate chips, divided
  • Sanding sugar (optional)

Instructions

  1. Preheat & Prepare Pans: Preheat your oven to 425°F (220°C). Line every other well of two 12-well cupcake pans with cupcake liners, leaving empty wells between to allow even heat circulation.
  2. Mix Dry Ingredients: In a medium bowl, sift or whisk together the gluten free flour, unsweetened cocoa powder, baking powder, baking soda, and salt until fully combined. Set this mixture aside.
  3. Create Wet Mixture: In a large mixing bowl, use a hand mixer on medium speed to blend granulated sugar, light brown sugar, milk, Greek yogurt, vegetable oil, eggs, and vanilla extract until the mixture is well combined and smooth.
  4. Combine with Dry Ingredients: With the mixer off, add the dry ingredients to the wet mixture. Turn the mixer on low speed and blend just until everything is incorporated without overmixing.
  5. Fold in Chocolate Chips: Reserve half a cup of chocolate chips for topping. Gently fold the remaining 1 cup of chocolate chips into the batter by hand to evenly distribute.
  6. Rest Batter: Cover the bowl with plastic wrap and let the batter rest for 20 minutes. This resting allows the gluten free flour to absorb moisture, resulting in a better texture.
  7. Fill Muffin Pans & Add Toppings: Spoon the batter into the prepared cupcake liners, filling each about two-thirds full. Sprinkle the tops with the reserved ½ cup chocolate chips and optional sanding sugar for a subtle crunch and extra sweetness.
  8. Bake in Two Steps: Bake the muffins at 425°F (220°C) for 5 minutes to give them a burst of initial heat. Then reduce the oven temperature to 350°F (175°C) and continue baking for 12 to 15 minutes more, or until a toothpick inserted into the center comes out clean.
  9. Cool: Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely before serving or storing.

Notes

  • Using a 1:1 gluten free flour blend is key for best texture; King Arthur Measure for Measure is recommended.
  • Resting the batter allows the gluten free flour to hydrate and prevents dry texture in the muffins.
  • Filling every other well in the muffin pans helps heat circulate evenly and prevents overcrowding.
  • Sanding sugar on top is optional but adds a nice sparkle and slight crunch.
  • Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.

Keywords: gluten free chocolate muffins, chocolate muffins, gluten free baking, easy muffin recipe, dairy muffin recipe, chocolate chip muffins

Find it online: https://epicrecipebox.com/gluten-free-chocolate-muffins-recipe/