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gluten-free chocolate chocolate chip muffin recipe
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Gluten-Free Double Chocolate Muffins

These gluten-free double chocolate muffins are soft, rich, and packed with chocolate chips. Made in one bowl with pantry staples, they’re a quick and easy gluten-free delight.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Gluten-Free Snack
Cuisine: Gluten-Free Family
Keyword: Gluten-Free Muffins
Servings: 12 muffins
Calories: 250kcal

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.

Notes

Approximate baking times:

  • 🧁 12 standard muffins: 18-20 minutes
  • 🧺 6 large café-style muffins: 23-26 minutes
  • 🎉 24 mini muffins: 11-13 minutes
Every oven varies slightly, so start checking a couple of minutes before the lower time - muffins are ready when the tops spring back when lightly pressed.

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

Calories: 250kcal | Carbohydrates: 29g | Protein: 5g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 28mg | Sodium: 184mg | Potassium: 115mg | Fiber: 2g | Sugar: 17g | Vitamin A: 40IU | Calcium: 91mg | Iron: 1mg