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Ultra-chocolatey Gluten Free Chocolate Muffins are crammed with semisweet chocolate chips swirled into a moist and tender base. These bakery-style double chocolate chip muffins are jam-packed with chocolate flavor in every bite. Truly the breakfast of your chocolate loving dreams!
Delicious Details
- Cuisine Inspiration: American
- Primary Cooking Method: Oven
- Dietary Info: Gluten-free
- Skill Level: Easy
These GF Muffins Are So Chocolatey!
My recipe for gluten free double chocolate chip muffins are for the true chocolate lovers among us! Two types of chocolate—cocoa powder in the batter and plenty of chocolate chips (don’t skip the extra ones on top!)—elevate ordinary chocolate chip muffins into something out of this world good.
Part dessert, part snack, and part sweet breakfast option, these muffins are totally irresistible. I love these muffins because they are:
- Gloriously domed. A combination of (fresh!) baking powder and baking soda plus a short bake at higher heat ensures that the muffins turn out with beautifully domed tops every time.
- Moist and fluffy. Adding Greek yogurt to the batter keeps the finished muffins nice and moist, with that perfect, soft muffin texture.
- Packed with chocolate! Cocoa powder plus plenty of chocolate chips means that these are no fooling around double chocolate chip muffins!
- Easily gluten free. My favorite gluten free flour mix forms the base of these muffins, and the rest of the ingredients are naturally gluten-free, so keeping this a gluten free bake is a breeze.
For more double chocolate goodness, see my Chocolate Cheesecake and Dark Chocolate Chunk Cookies recipes, or top muffins with Fluffy Cream Cheese Frosting or Homemade Chocolate Frosting to turn them into cupcakes.
What You’ll Need
I’ve included some notes below with the ingredients list for these chocolate muffins. Make sure to scroll to the recipe card at the end of this post for the full ingredient amounts.
- Gluten Free Flour: I tested this recipe with King Arthur Measure for Measure Gluten Free Flour and recommend using this type of flour.
- Cocoa Powder: Make sure to use unsweetened cocoa powder so that the muffins aren’t overly sweet.
- Rising Agents: A combination of baking powder and baking soda.
- Salt: Use fine sea salt or table salt.
- Granulated Sugar
- Brown Sugar: I used light brown sugar, though dark brown sugar may also be used.
- Milk: Whole or 2% milk is fine.
- Greek Yogurt: Any variety of Greek yogurt, including whole, low-fat, or non-fat may be used.
- Vegetable Oil: Or substitute another neutral oil such as avocado oil.
- Eggs: Large eggs brought to room temperature will easily blend into the batter.
- Vanilla Extract: Or use vanilla bean paste.
- Chocolate Chips: I prefer regular-sized semisweet chocolate chips.
- Sanding Sugar: This is an optional topping.
How to Make Double Chocolate Muffins
Note that you’ll first bake the muffins on higher heat for a short time, then you’ll reduce the temperature to finish baking them. Here’s a look at how to do it, and you can find the detailed instructions in the recipe card.
- Prep. Preheat your oven to 425°F and line every other well of two 12-well cupcake pans with liners.
- Combine the dry mix. In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
- Make the wet mix. Using a hand mixer, mix together the granulated sugar, brown sugar, milk, eggs, and vanilla extract.
- Make the batter. Add the flour mixture. On low speed, make sure the batter is totally combined. With the mixer off, fold in the chocolate chips.
- Rest batter. Cover the mixing bowl with plastic wrap and allow the batter to sit for 20 minutes.
- Divide up the batter. Fill the muffin cups nearly all the way with the batter.
- Bake. Place in the oven and bake at 425°F for 5 minutes, then reduce the heat to 350°F and bake for an additional 12-15 minutes.
- Cool. Let the muffins cool in the pan for 5 minutes, then cool them completely on a wire rack.
Quick Tips and Variation Ideas
I learned a few techniques from my friend Beth at The First Year, who makes the most gorgeous muffins. Keep these and my other tips in mind!
- Rest the batter. Don’t skip this step! Resting the batter before baking allows the gluten free flour in the batter to absorb moisture. Skipping this step can lead to a grainy or gritty final texture.
- Fill every other muffin cup. This means you’ll need two pans for a dozen muffins. Filling every other muffin cup gives the muffins space to spread and ensure even heat distribution. You’ll also be filing them nearly to the top. This recipe has the perfect amount of batter for exactly 12 muffins.
- Start baking at a high temperature. You’ll begin the baking process at 425°F so that the outside sets quickly, then you’ll lower it to 350°F to allow the center to cook through completely. This creates that beautiful dome on top.
- Add nuts. I love throwing in 1 cup of chopped walnuts or pecans to the batter for some crunch.
- Try another chocolate. Substitute milk chocolate or white chocolate chips for the semisweet chocolate chips for a bit more sweetness.
- A pinch of cinnamon. For a little warming spice, stir in 1/2 teaspoon of ground cinnamon to accentuate the flavor of the chocolate. Or try Mexican Chocolate Spice for a little kick!
How to Store
- Counter – Place the muffins in an airtight container and keep them on the counter at room temperature for up to 3 days.
- Fridge – Store the muffins in their airtight container in the fridge for up to 5 days.
- Freezer – Wrap each muffin in plastic wrap then foil, and place them in a sealable freezer-safe bag. Store the muffins in the freezer for up to 3 months. Make sure to defrost the muffins completely in the fridge before eating them.
More Muffin Recipes to Try
Gluten Free Chocolate Muffins
Ultra-chocolatey Gluten Free Chocolate Muffins are full of rich chocolate flavor and tons of chocolate chips in each bite! These bakery-style muffins are the breakfast of your chocolate-loving dreams!
Servings: 12 muffins
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
Instructions
- Preheat oven to 425°F and line every other well of two 12-well cupcake pans with cupcake liners.
- In a medium bowl, sift or whisk together 2 cups (240 grams) 1:1 gluten free flour, ¾ cup (65 grams) unsweetened cocoa powder, 2 teaspoons baking powder, ¾ teaspoon baking soda, and ¾ teaspoon salt. Set aside.
- In a large mixing bowl, use a hand mixer at medium speed to blend 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, and 2 teaspoons vanilla extract until combined. Turn off the mixer and add the flour mixture to the bowl. Turn on the mixer to low speed and blend until just combined.
- Set aside 1/2 cup of the 1 ½ cups semisweet chocolate chips and gently fold 1 cup of the chips into the batter.
- Cover the mixing bowl with plastic wrap and allow the batter to sit for 20 minutes. This allows the gluten-free flour time to absorb more liquid.
- Once the batter is ready, fill the lined muffin pans and sprinkle the tops with the remaining 1/2 cup chocolate chips and sanding sugar, if desired.
- Bake at 425°F for 5 minutes. Reduce the oven to 350°F and bake for an additional 12-15 minutes, or until a toothpick inserted comes out clean.
- Allow the muffins to cool for 5 minutes in the pan, and then transfer them to a cooling rack to cool completely.
Nutrition Facts
Gluten Free Chocolate Muffins
Amount Per Serving (1 muffin)
Calories 344
Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 7g35%
Trans Fat 0.1g
Polyunsaturated Fat 3g
Monounsaturated Fat 4g
Cholesterol 31mg10%
Sodium 240mg10%
Potassium 336mg10%
Carbohydrates 48g16%
Fiber 6g24%
Sugar 27g30%
Protein 7g14%
Vitamin A 84IU2%
Calcium 105mg11%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
Disclaimers: Please discuss your individual dietary needs (i.e. gluten free) with a physician. Even when not specified, be sure to verify all ingredients are gluten free, if needed, by reading labels on all packaging and/or confirming with the manufacturer this varies by brand and can change at any time. Nutrition information shown is an estimate and not guaranteed to be accurate.
Did you make this?
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These sound and look delicious! 🙂
Thanks!
Brianne, I hope you had a wonderful weekend with your son! It sounds like you had a lot of nice things planned. I am really loving these muffins. I admit that I like a little sweetness with my coffee in the morning, so these would be just great! I am that mom too- I send in whole wheat pumpkin chocolate chip muffins all of the time for birthday treats! Actually the children like it because of course it has the chocolate! These muffins are definitely on my to do list next week. Have a great weekend and a wonderful Mother’s Day:)
This looks so delicious! Definitely going to try this soon! Double the chocolate, double the fun!
awwww yay for the Bug!!! He IS an awesome kid and I hope he had an awesome birthday! I love that you made these muffins for him-they look delicious and like a treat but a healthier treat!
I’m sure your little man and his classmates loved these. I sure would! To me, muffins > cupcakes 🙂
Yes, they all loved them! Thanks!