Gluten-Free Double Chocolate Muffins
These gluten-free double chocolate muffins are what every chocolate lover dreams of – soft, rich, and filled with melty chocolate chips in every bite. They’re made with simple gluten-free pantry staples and come together in one bowl (so yes, minimal clean-up too!).
Why These Are The Gluten-Free Chocolate Muffins to Make
If you’ve ever been let down by dry or crumbly gluten-free muffin recipes before, this one will change that. They bake up tall, fluffy, and soft – never dry – and the double hit of cocoa and chocolate chips means every bite tastes like dessert. I like to keep a batch in the freezer so I can swap them in whenever non-gluten-free muffins show up – no one feels left out, and my kids get the same chocolatey joy as everyone else.
You’ll love them because they’re:
- 🍫 Double chocolate bliss – cocoa + chocolate chips = perfection
- 🧁 Soft, fluffy, and moist – thanks to yogurt and oil
- 🥣 One bowl & no mixer required
- 🧊 Freezer-friendly
- 👩🍳 Reliable – they rise beautifully and stay soft
Ingredients to Make Gluten-Free Double Chocolate Muffins
Here’s what you’ll need:
- 2 large eggs
- ½ cup sugar – brown sugar adds softness and depth, but you can also use white sugar if preferred.
- ½ cup oil – neutral oil such as vegetable or canola work well.
- 1 cup plain or Greek yogurt – keeps these muffins soft and tender.
- 2 tsp vanilla extract
- 1½ cups gluten-free all-purpose/plain flour – use a blend with xanthan gum if possible (or add 3/4 tsp of xanthan gum).
- ⅓ cup unsweetened cocoa powder – natural cocoa gives a balanced chocolate flavor.
- 2 tsp gluten-free baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 cup chocolate chips – milk, dark, or a mix of both.
- (Optional): 1 tsp instant coffee or espresso powder – helps to deepen the chocolate flavor, but doesn’t leave a ‘coffee’ taste.
Greek vs Plain Yogurt – Which Is Better?
Both work beautifully – just don’t skip the yogurt!
- Greek yogurt: richer and thicker, for a fudgier muffin.
- Plain yogurt: lighter, for a softer, more cake-like texture.
If using thick Greek yogurt, you can stir in 1 to 2 tbsp milk if the batter looks a bit stiff.
Substitutions & Alternatives
- Dairy-free: Use coconut or soy yogurt and dairy-free chocolate chips.
- Egg-free: Replace each egg with a flax egg (1 tbsp flaxseed meal + 3 tbsp water).
- Nut-free: Naturally nut-free – just check your chocolate chips!
- Extra chocolate boost: Add 1 tsp espresso powder to enhance the cocoa flavor.
How To Make Gluten-Free Chocolate Chocolate Chip Muffins – Step by Step
Step 1: Preheat oven to 175°C (350°F). Line or lightly grease a 12-hole muffin tray.
Step 2: In a large bowl, whisk together 2 large eggs, ½ cup neutral oil, 1 cup plain or Greek yogurt, 2 tsp vanilla extract and ½ cup brown sugar until smooth.
Step 3: Add 1½ cups gluten-free all-purpose/plain flour , ⅓ cup unsweetened cocoa powder, 2 tsp gluten-free baking powder, ½ tsp baking soda and ¼ tsp salt. Stir gently until just combined, but don’t overmix!
Step 4: Fold in ¾ cup chocolate chips (and espresso powder if using), reserving a few for topping.
Step 5: Spoon batter into muffin cups and top with extra chocolate chips. Bake for 18 to 20 minutes (check at 18 minutes) or until a toothpick inserted comes out with moist crumbs.
Step 6: Cool for 5 minutes in the pan, then transfer to a wire rack.
How To Store and Freeze Gluten-Free Chocolate Muffins
- Store: Keep in an airtight container at room temperature for up to 3 days – may need 15 seconds in the microwave to ‘spruce’ them up again by day 3 though!
- Freeze: Freeze for up to 3 months. Thaw overnight.
Optional Toppings or Mix-Ins
- Add white chocolate chips for a triple-chocolate version.
- Stir through raspberries or cherries for a fruity twist.
- Sprinkle with mini chocolate chips or sea salt flakes before baking.
- Drizzle cooled muffins with melted chocolate for a bakery-style finish.
Troubleshooting Common Issues
- Dry muffins? Cocoa can absorb moisture so be sure to measure your 1/3 of a cup well, and avoid overbaking.
- Flat tops? Check that your baking powder and soda are fresh.
- Dense texture? Mix only until just combined – gluten-free batters don’t like to be overworked.
Gluten-Free Double Chocolate Muffins
Equipment
- Mixing bowl
- Muffin baking tray
- Oven
Ingredients
Wet Ingredients:
- 2 large eggs
- ½ cup neutral oil (vegetable, canola, or light olive)
- 1 cup plain or Greek yogurt (whole-milk)
- 2 tsp vanilla extract
- ½ cup brown sugar
Dry Ingredients:
- 1½ cups gluten-free all-purpose/plain flour (check xanthan gum is included, otherwise you will need to add ¾ tsp xanthan gum)
- ⅓ cup unsweetened cocoa powder
- 2 tsp gluten-free baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ¾ cup chocolate chips
- (Optional) 1 tsp instant coffee or espresso powder
Instructions
- Preheat oven to 350°F (175°C). Line a 12-hole muffin tin with liners and lightly spray with oil.
- In a large bowl, whisk together 2 large eggs, ½ cup neutral oil, 1 cup plain or Greek yogurt, 2 tsp vanilla extract and ½ cup brown sugar until smooth.
- Add 1½ cups gluten-free all-purpose/plain flour , ⅓ cup unsweetened cocoa powder, 2 tsp gluten-free baking powder, ½ tsp baking soda and ¼ tsp salt. Stir gently until just combined.
- Fold in ¾ cup chocolate chips (and espresso powder if using), reserving a few for topping.
- Spoon batter into muffin cups and top with extra chocolate chips.
- Bake for 18 to 20 minutes (check at 18 minutes) or until a toothpick inserted comes out with moist crumbs.
- Cool for 5 minutes in the pan, then transfer to a wire rack.
Recipe Notes:
Approximate baking times:
- 🧁 12 standard muffins: 18-20 minutes
- 🧺 6 large café-style muffins: 23-26 minutes
- 🎉 24 mini muffins: 11-13 minutes
Storage:
Store muffins in an airtight container lined with paper towel (top and bottom) for up to 2 days, or freeze individually for up to 2 months.Nutrition Information:
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