Rich Gluten Free Chocolate Muffins (Tested 10+ Times)

Cooking and Serving: 34 minutes | 12 muffins

Ingredients

How to make gluten free chocolate muffins | Ingredient substitutions

Description

Prep Time: 15 minutes | Cook Time: 19 minutes | Total Time: 34 minutes | Servings: 12 muffins

Ingredients

How to make gluten free chocolate muffins

Expert tips

Ingredient substitutions

Instructions

RECIPE INGREDIENTS

Baking chocolate – The baking chocolate that is melted and mixed into this.

chocolate muffin batter can be dark (which usually contains between 50% and.

90% cocoa solids, in addition to cocoa butter and sugar) or semi-sweet (a.

type of dark chocolate, one that is usually toward the lower end of cocoa.

solids and less sugar than milk chocolate). Melt it gently in a double boiler.

or in a microwave at reduced power so it doesn’t burn or seize.

Neutral oil – Rather than baking with butter, like we do in our classic.

mix-in gluten free muffin.

recipe, we are using oil as fat here since it has less moisture and keeps the.

muffins more moist. You can use any plain oil with a neutral flavor, like.

canola, vegetable, grapeseed, or peanut oil.

Unsweetened cocoa powder – I use Rodelle brand Dutch-processed cocoa powder.

for its extra richness, but natural cocoa powder works fine here, too.

Sugars – Using half granulated sugar and half light brown sugar adds.

tenderness, extra moisture, and of course sweetness.

Egg – Using one single egg helps keep these muffins moist and tender without.

the dryness that too much egg white in the batter can create.

Buttermilk – Commercial buttermilk has thickness and richness that helps.

tenderize and moisten this chocolate muffin batter. Don’t replace it with.

plain milk that’s been soured with a little lemon juice or vinegar, which.

won’t do the same for your muffins. You can replace it with half plain yogurt.

or sour cream, half 2% or whole milk, is also a great buttermilk substitute.

Gluten free flour blend – Be sure to use a well-balanced, smooth, reliable.

gluten free flour blend. Any of my recommended all purpose gluten free flour.

blends will work (see recipe card below). Be sure to add xanthan gum in the.

amount specified in the recipe if your blend doesn’t already contain it.

Baking powder – Baking powder is double-acting, which means that it is.

activated when it gets hydrated again in the oven. It provides rise and lift in these muffins.

Baking soda – Baking soda also provides some lift, but it’s also responsible.

for helping to brown your muffins in the oven. Plus, if you are using natural.

cocoa powder, it will neutralize the additional acid in your cocoa.

Salt – Salt helps balance sweetness, and brings out the chocolate flavor of.

Chocolate chips – I like to use semi-sweet chocolate chips, but if you know.

that you’re serving your muffins who can only abide the darkest of chocolate,.

try using dark chocolate chips. Or switch it up and use white chocolate.

peanut butter or butterscotch chips (just make sure they’re gluten free,.

though, since some are not!).

Muffin fans are also going to love my gluten free banana muffins.

gluten free carrot muffins.

free strawberry muffins.

Gluten free chocolate muffin batter with chocolate chips in blue mixing bowl.

free chocolate muffin batter with chocolate chips in blue mixing bowl with black.

HOW TO MAKE GLUTEN FREE CHOCOLATE MUFFINS

The batter for these chocolate muffins is thick, but soft. It isn’t the sort of.

batter that you’re going to pour into the wells of a muffin tin. Instead, you’ll.

scoop it and shake it into an even layer, then bake it.

COMBINE THE DRY INGREDIENTS, THEN WET.

In a large mixing bowl, whisk together the dry ingredients (all purpose.

gluten free flour with xanthan gum, baking powder and soda, salt, and cocoa.

In a separate bowl, melt chopped chocolate, taking care not to burn it.

Add oil to the melted chocolate, then granulated and light brown sugars, an.

eggs, buttermilk and vanilla, and whisk well.

Large metal round mixing bowl with brown dry powder mixture and large metal wire.

metal round mixing bowl with brown dry powder mixture and large metal wire whisk.

Smaller round metal mixing bowl with dark brown melted chocolate.

round metal mixing bowl with dark brown melted chocolate.

Same metal mixing bowl with oil whisked into the chocolate with a large metal.

metal mixing bowl with oil whisked into the chocolate with a large metal wire.

Same medium mixing bowl with whisk with unmixed white sugar and light brown.

medium mixing bowl with whisk with unmixed white sugar and light brown sugar.

Same mixture with white buttermilk, egg with yellow yolk and brown vanilla.

mixture with white buttermilk, egg with yellow yolk and brown vanilla extract.

FINISH THE BATTER

Add the wet chocolate mixture to the dry ingredients, and mix to combine. The.

batter will be thick and soft.

Mix in the chocolate chips.

Larger mixing bowl with brown powder on bottom and liquid chocolate mixture.

poured on top, unmixed.

mixing bowl with brown powder on bottom and liquid chocolate mixture poured on.

Soft brown raw chocolate muffin batter with chocolate chips sitting on top with.

black silicone spatula.

brown raw chocolate muffin batter with chocolate chips sitting on top with black.

Same bowl and spatula with chocolate chips mixed in to raw chocolate muffin.

bowl and spatula with chocolate chips mixed in to raw chocolate muffin batter.

BAKE HIGH, AND THEN LOWER.

Transfer the batter to a muffin tin. The wells should be almost completely.

Bake at 375°F for 5 minutes, then lower the oven temperature to 350°F for the.

rest of the baking time (about 14 minutes more).

Raw chocolate muffin batter filling all 12 wells of a standard metal muffin tin.

lined with paper muffin liners.

chocolate muffin batter filling all 12 wells of a standard metal muffin tin.

lined with paper muffin liners.

Same muffin tin with baked gluten free chocolate muffins, some turned on their.

sides, still in muffin wells.

muffin tin with baked gluten free chocolate muffins, some turned on their sides,.

still in muffin wells.

Raw gluten free chocolate muffin batter in 6-cup metal muffin tin.

gluten free chocolate muffin batter in 6-cup metal muffin tin.

USE AN OVEN THERMOMETER DURING BAKING

Most ovens drift out of calibration, and rather than paying to have them.

calibrated regularly, just use a simple, inexpensive analog oven thermometer to.

gauge your oven’s temperature. If your oven runs hot here, these muffins are so.

dark in color that you won’t know they’re beginning to burn until it’s too late.

TURN THE OVEN TEMPERATURE DOWN AFTER THE FIRST 5 MINUTES.

The reason to start baking at 375°F, which is higher than the usual cake-baking.

temperature of 350°F, is to encourage your muffins to rise quickly at the start.

That’s how you get a nice, round dome on top. After those first 5 minutes,.

though, turn the temperature down 25°F, to 350°F to finish baking or your.

FILL MUFFIN WELLS ALL THE WAY

All muffin tin wells have different sizes and even shapes. There’s just no way.

to know for sure exactly how much batter you’ll need to fill your muffin wells.

unless we’re all using my same basic Wilton 12-cup standard muffin tin.

So be sure to fill your wells all the way, and if your muffin tin is larger than.

most and you can’t make a full 12 muffins, it’s worth making fewer muffins with.

the big dome than more, smaller ones!

Baked gluten free chocolate muffins in metal tin with some on their sides.

gluten free chocolate muffins in metal tin with some on their sides.

DAIRY FREE

The dairy in these muffins is in the form of buttermilk, and possibly chocolate.

Most dark or even semi-sweet baking chocolate will be dairy-free and.

gluten-free, but check labels and make phone calls if necessary to be sure.

In place of buttermilk, you can use half non-dairy plain yogurt or sour cream.

and half unsweetened nondairy milk, with dairy if you can have dairy, but don’t happen to have buttermilk on hand.

EGG FREE

There’s only 1 egg in this recipe, so it should transition easily to being.

egg-free. Try using one “chia eggs.” One “chia egg” is made tablespoon ground white chia seeds with 1 tablespoon lukewarm water. Mix in a.

small bowl and allow the mixture to sit until it gels. A “flax egg” should work,.

One gluten free chocolate muffin with peeled liner on small white plate.

gluten free chocolate muffin with peeled liner on small white plate.

FAQS

How are these muffins different from cupcakes?

Muffins and cupcakes are all baked in muffin tins, so you’re naturally going to.

compare them to one another! These are muffins, not cupcakes, though, since they.

have a more dense, somewhat tighter crumb with an irregular top with lots more.

texture than a smooth, gluten free chocolate cupcake.

top that’s ready for frosting.

Muffins are usually less sweet than cupcakes, since they’re for gluten free.

Do you have to use liners in your muffin tin?

No! You can use a cooking oil spray to grease the wells of your muffin tin.

instead of using liners. I usually prefer to use greaseproof liners, though,.

since no muffin tin is perfect, and especially as they age, they tend to have.

spots to which the batter will stick no matter how well you grease the tin. And.

that can lead to a muffin that’s stuck to the tin and simply can’t be removed.

without breaking it into pieces.

Can I make these without chocolate chips?

Yes! You can leave out the chips entirely, replace them with another flavor of.

chips like gluten free peanut butter chips, or with an equal amount, of chopped soft nuts. Raw walnuts or pecans would be great!

How do I know when my muffins are done baking?

Since these muffins are dark in color, it can be more difficult to tell when.

they’re done baking, and they can burn if you’re not careful. We start out.

baking at a higher temperature to get the muffins to rise high into a dome like.

muffins from a bakery. Then, we continue to bake at a lower temperature until.

the top of the center muffin feels firm and a toothpick inserted in the center.

has no more than a few moist crumbs attached.

Have you ever tested this recipe with a sugar alternative?

I haven’t tested these muffins with an alternative sugar, but I think they would.

work with Lankato brand monkfruit brown sugar alternative and white sugar.

alternative. You may need to add a bit more moisture to get the proper texture.

in the raw batter, since they can be drying. Try adding a bit of water if the.

raw batter seems too stiff. Be sure to use sugar-free baking chocolate and.

chocolate chips, too. Lily’s is a great brand.

These muffins stay fresh at room temperature, if wrapped individually with.

plastic wrap or in a sealed container, for up to 3 days. Just be sure to let.

them cool completely first so they don’t collect moisture.

FREEZING

For longer storage, freeze them in a freezer-safe container or wrap for up to 3.

months. The less air they come in contact with in the freezer the better, since.

that’s what leads to freezer burn.

REFRESHING

To enjoy muffins you’ve frozen, defrost one at a time at room temperature for 30.

minutes or in the microwave for 25 seconds. Sprinkle lightly with lukewarm water.

and place in the toaster oven on toast or at 300°F for 5 minutes to refresh.

GLUTEN FREE CHOCOLATE MUFFINS RECIPE

Prep Time: 15 minutes mins.

Cook Time: 19 minutes mins.

gluten free chocolate muffins in metal muffin tin with one muffin on its side.

free chocolate muffins in metal muffin tin with one muffin on its side.

These gluten free chocolate muffins are tender and moist, with a big.

bakery-style dome and tons of rich chocolate flavor.

INGREDIENTS

1 ¾ cups (245 g) all purpose gluten free flour blend.

(please click thru for full info on appropriate blends).

1 teaspoon xanthan gum, (omit if your blend already contains it).

1 teaspoon baking powder.

¾ teaspoon baking soda.

¼ teaspoon kosher salt.

½ cup (40 g) unsweetened cocoa powder, I prefer Dutch-processed, but.

natural cocoa powder works, too.

4 ounces dark or semi-sweet baking chocolate, chopped.

6 tablespoons (84 g) neutral oil, canola, grapeseed, vegetable, peanut oils.

½ cup (100 g) granulated sugar.

½ cup (109 g) packed light brown sugar.

1 (50 g (weighed out of shell)) egg, at room temperature.

1 cup (8 fluid ounces) buttermilk, at warm room temperature.

2 teaspoons pure vanilla extract.

6 ounces semi-sweet chocolate chips.

Preheat your oven to 375°F. Grease or line a standard 12-cup muffin tin with.

muffin liners, and set it aside.

In a large mixing bowl, place the flour blend, xanthan gum, baking powder,.

baking soda, salt, and cocoa powder, and whisk to combine well.

In a separate medium-size, heat-safe bowl, place the chopped chocolate and.

place over a small pot of simmering water, making sure the water in the pot.

doesn’t touch the bowl. Melt the chocolate, stirring occasionally, until.

Remove the melted chocolate from the heat, add the oil and whisk until.

To the chocolate mixture, add the granulated sugar and the brown sugar, and.

whisk to combine. Break up any lumps in the brown sugar.

Crack the egg open into the chocolate mixture, and whisk the egg into the.

mixture until smooth.

Next, add the buttermilk and vanilla, and whisk again until smooth. The.

mixture will be thin.

Create a well in the center of the dry ingredients, add the entire chocolate.

mixture, and mix until just combined. The batter will be thick but should be.

relatively shiny and soft.

Mix in the chocolate chips. You can reserving a few chips to scatter on top.

of the muffin batter in the wells of the muffin tin, if you prefer.

Divide the raw muffin batter among the wells of the muffin tin. Each well.

should be filled or nearly filled with batter.

Top with any reserved chocolate chips, and press them down gently so they.

aren’t just sitting on top of the batter.

Place the tin in the center of the 375°F preheated oven and bake for 5.

Reduce the oven temperature to 350°F, and continue to bake for about 14.

minutes, or until the muffin tops are firm to the touch and a toothpick.

inserted in the center of the middle muffin comes out with no more than a few.

moist crumbs attached. Do not overbake or the muffins may burn.

Remove from the oven and allow to cool in the tin for 5 minutes before.

transferring to a wire rack to cool completely.