Gluten Free Double Chocolate Muffins
Indulge your chocolate cravings with these rich and decadent Gluten Free Double Chocolate Muffins, the perfect treat for breakfast, dessert, or an afternoon snack. Made with a blend of gluten-free all-purpose flour, unsweetened cocoa powder, and semi-sweet chocolate chips, these muffins deliver an irresistible double dose of chocolatey goodness in every bite. Fluffy and moist, thanks to the combination of almond milk, vegetable oil, and just the right balance of leavening agents, these muffins come together with minimal effort in under 40 minutes. Whether you're following a gluten-free lifestyle or simply love a treat that tastes as good as it looks, these muffins are sure to become a household favorite. Serve them warm straight from the oven or store extras for a quick, indulgent snack anytime!
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Recipe Information
Ingredients
- 1.5 cups Gluten-free all-purpose flour
- 0.5 cups Unsweetened cocoa powder
- 0.75 cups Granulated sugar
- 0.25 cups Brown sugar
- 2 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 0.25 teaspoons Salt
- 0.75 cups Semi-sweet chocolate chips
- 2 large Eggs
- 0.75 cups Unsweetened almond milk (or any milk of choice)
- 0.25 cups Vegetable oil
- 1 teaspoon Vanilla extract
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease with oil.
In a large mixing bowl, sift together the gluten-free all-purpose flour, cocoa powder, granulated sugar, brown sugar, baking powder, baking soda, and salt. Stir until well combined.
Add the semi-sweet chocolate chips to the dry mixture and toss to coat them in the flour mixture. This helps to prevent the chocolate chips from sinking to the bottom of the muffins while baking.
In another bowl, whisk together the eggs, almond milk, vegetable oil, and vanilla extract until smooth and well combined.
Pour the wet ingredients into the bowl with the dry ingredients. Gently fold together using a spatula or wooden spoon until just combined. Be careful not to overmix; it’s okay if there are a few lumps.
Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full.
Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out with just a few moist crumbs (but no wet batter).
Remove the muffins from the oven and allow them to cool in the tin for 5 minutes. Then transfer to a wire rack to cool completely.
Serve the muffins warm or at room temperature. Store any leftovers in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
Nutrition Facts
Calories |
2747 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 116.5 g | 149% | |
| Saturated Fat | 41.7 g | 208% | |
| Polyunsaturated Fat | 33.6 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 2391 mg | 104% | |
| Total Carbohydrate | 473.4 g | 172% | |
| Dietary Fiber | 56.4 g | 201% | |
| Total Sugars | 221.8 g | ||
| Protein | 49.9 g | 100% | |
| Vitamin D | 3.9 mcg | 20% | |
| Calcium | 555 mg | 43% | |
| Iron | 25.5 mg | 142% | |
| Potassium | 2076 mg | 44% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
