Wealthy Gluten Free Chocolate Muffins

Prep Time : 15 minutes

Cook dinner Time : 18 minutes

These gluten free chocolate muffins have the massive, bakery-style dome that everybody loves, plus tons of wealthy chocolate taste. They’re so satisfying for breakfast!

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These gluten free chocolate muffins are tender and chocolatey, however clearly muffins and never cupcakes, so get pleasure from them very first thing within the morning, guilt-free! Since they’re made with out butter, they’re additionally simply made dairy free, too.

Fingers holding chocolate muffin with liner peeled down

What makes these gluten free chocolate muffins particular?

Between the melted darkish chocolate within the batter, and the combination of a impartial oil and wealthy cocoa powder, these gluten free chocolate muffins are tremendous moist, tender, and richly satisfying. These usually are not the type of muffins you wish to supply to somebody who would not love chocolate, although!

However assuming you’ve gotten an viewers of chocolate followers, these muffins is not going to disappoint. They’re made simply by mixing collectively all of the moist elements, from melted chocolate by to buttermilk, first, then mixing them into the few dry elements till simply mixed.

We begin the baking with some additional warmth to coax that chocolate batter up right into a craggy dome with numerous muffin-top texture, then scale back it virtually immediately so nothing burns. Since these muffins are so darkish and wealthy, you would not know your muffins have been burning in a too-hot oven till it was too late to avoid wasting them!

Chocolate muffin broken in half on wire rack

Notes on gluten free chocolate muffin elements

  • Baking chocolate – The baking chocolate that’s melted and blended into this chocolate muffin batter could be darkish (which often comprises between 50% and 90% cocoa solids, along with cocoa butter and sugar) or semi-sweet (a kind of darkish chocolate, one that’s often towards the decrease finish of cocoa solids and fewer sugar than milk chocolate). No matter kind you select, make sure to soften it gently in a double boiler or in a microwave at decreased energy so it would not burn or seize.
  • Impartial oil – Somewhat than baking with butter, like we do in our basic mix-in gluten free muffin recipe, we’re utilizing oil as fats right here because it has much less moisture and retains the muffins extra moist. You should use any plain oil with a impartial taste, like canola, vegetable, grapeseed, or peanut oil, so that you add tenderness and mouth really feel, however not taste.
  • Unsweetened cocoa powder – Including the cocoa powder to the melted chocolate and oil combination, whereas the melted chocolate continues to be heat, helps to bloom the cocoa powder, which brings out its wealthy chocolate taste. I take advantage of Rodelle model Dutch-processed cocoa powder for its additional richness, however pure cocoa powder works advantageous right here, too.
  • Sugars – Utilizing half granulated sugar and half gentle brown sugar provides tenderness, additional moisture, and naturally sweetness.
  • Egg – Utilizing one single egg helps preserve these muffins moist and tender with out the dryness that an excessive amount of egg white within the batter can create.
  • Buttermilk – Industrial buttermilk has thickness and richness that helps tenderize and moisten this chocolate muffin batter. Do not substitute it with plain milk that is been soured with somewhat lemon juice or vinegar, which will not do the identical to your muffins.
  • Gluten free flour mix – I often use Higher Batter’s basic mix right here, which is a extremely well-balanced, easy, dependable gluten free flour mix. It already comprises xanthan gum, so positively do not add extra in the event you use Higher Batter or one other of my really helpful all goal gluten free flour blends that already comprises it.
  • Baking powder – Baking powder is double-acting, which implies that it’s activated when it will get hydrated by being including to liquid within the recipe, and once more within the oven. It supplies rise and raise in these muffins.
  • Baking soda – Baking soda additionally supplies some raise, however it’s additionally answerable for serving to to brown your muffins within the oven. Plus, if you’re utilizing pure cocoa powder, it should neutralize the extra acid in your cocoa.
  • Salt – Salt helps stability sweetness, and brings out the chocolate taste of those bakery-style chocolate muffins.
  • Chocolate chips – I like to make use of semi-sweet chocolate chips, but when you already know that you just’re serving your muffins who can solely abide the darkest of chocolate, strive utilizing darkish chocolate chips. Or change it up and use white chocolate chips and even peanut butter or butterscotch chips (simply make certain they’re gluten free, although, since some usually are not!).
Chocolate muffin batter with chocolate chips in blue mixing bowl with black spoon

Ideas for making one of the best chocolate muffins gluten free

Preserve your melted chocolate heat

Convey out the richest taste of your unsweetened cocoa powder by mixing the oil after which cocoa powder into your melted chocolate earlier than it is cooled down. That can assist bloom the cocoa powder, which reinforces its chocolate taste.

Use an oven thermometer throughout baking

Most ovens drift out of calibration, and moderately than paying to have them calibrated frequently, simply use a easy, cheap analog oven thermometer to gauge your oven’s temperature. In case your oven runs sizzling right here, these muffins are so darkish in shade that you just will not know they’re starting to burn till it is too late.

Flip the oven temperature down after the primary 5 minutes

The explanation to start out baking at 375°F, which is greater than the same old cake-baking temperature of 350°F, is to encourage your muffins to rise shortly firstly. That is the way you get a pleasant, spherical dome on prime. After these first 5 minutes, although, flip the temperature down 25°F to 350°F to complete baking or your muffins might burn.

Fill these muffin wells all the best way

All muffin tin wells have completely different sizes and even shapes. There’s simply no method to know for positive precisely how a lot batter you may have to fill your muffin wells except we’re all utilizing my similar fundamental Wilton 12-cup normal muffin tin. So make sure to fill your wells all the best way, and in case your muffin tin is bigger than most and you may’t make a full 12 muffins, it is value making fewer muffins to get these large, stunning bakery-style gf chocolate muffins!

Raw chocolate muffin batter in 6-cup metal muffin tin
Baked chocolate muffins in metal tin with some on their sides

Gluten free chocolate muffins: elements and potential substitutions

Gluten free dairy free chocolate muffins

The dairy in these muffins is within the type of buttermilk, and probably chocolate. Most darkish and even semi-sweet baking chocolate will likely be dairy-free and gluten-free, however verify labels and make telephone calls if needed to make certain.

Rather than buttermilk, you need to use half non-dairy plain yogurt or bitter cream and half unsweetened nondairy milk. You can even use that mixture with dairy in the event you can have dairy, however do not occur to have buttermilk available.

Gluten free egg free chocolate muffins

Rather than the egg, strive utilizing one “chia eggs.” One “chia egg” is made by combining 1 tablespoon floor white chia seeds with 1 tablespoon lukewarm water. Combine in a small bowl and permit the combination to sit down till it gels.

One chocolate muffin with peeled liner on small white plate

FAQs

How are these gf chocolate muffins completely different from chocolate cupcakes?

Muffins and cupcakes are all baked in muffin tins, so that you’re naturally going to match them to at least one one other! These are muffins, not cupcakes, although, since they’ve a extra dense, considerably tighter crumb with an irregular prime with tons extra texture than a easy, gluten free chocolate cupcake prime that is simply patiently ready for its frosting. Muffins are often much less candy than cupcakes, since they’re for breakfast in spite of everything!

Do you must use liners in your muffin tin to make these chocolate muffins?

No! You should use a cooking oil spray to grease the wells of your muffin tin as an alternative of utilizing liners. I often choose to make use of greaseproof liners, although, since no muffin tin is ideal, and particularly as they age, they have an inclination to have spots to which the batter will stick regardless of how nicely you grease the tin. And that may result in a muffin that is caught to the tin and easily cannot be eliminated with out breaking it into items.

Are you able to make these into gluten free chocolate zucchini muffins?

No, you’ll be able to’t add zucchini to those muffins, however you can also make our gluten free chocolate zucchini cake in the event you’re craving that type of deal with!

Are you able to add banana to those gluten free chocolate muffins?

I do not advocate that you just substitute any of the elements on this recipe with banana, as it isn’t a correct substitute for oil, which provides pure fats with none moisture. As an alternative, strive our gluten free chocolate banana bread.

Can I make these gluten free chocolate muffins with out chocolate chips?

Sure! You may pass over the chips completely, substitute them with one other taste of chips like gluten free peanut butter chips, or substitute them with an equal quantity, by weight, of chopped tender nuts. Uncooked walnuts or pecans could be nice!

Gluten Free Chocolate Muffins raw, baked and sliced

Wealthy Gluten Free Chocolate Muffins

These gluten free chocolate muffins have the massive, bakery-style dome that everybody loves, plus tons of wealthy chocolate taste. They’re so satisfying for breakfast!

Course: Breakfast, Muffins

Delicacies: American

Prep Time: 15 minutes

Cook dinner Time: 18 minutes

Yield: 12 muffins

Creator: Nicole Hunn

Elements

  • 4 ounces darkish or semi-sweet baking chocolate chopped
  • 6 tablespoons (84 g) impartial oil canola, grapeseed, vegetable, peanut oils all work
  • ½ cup (40 g) unsweetened cocoa powder I choose Dutch-processed, however pure cocoa powder works, too
  • ½ cup (100 g) granulated sugar
  • ½ cup (109 g) packed gentle brown sugar
  • 1 (50 g (weighed out of shell)) egg at room temperature
  • 1 cup (8 fluid ounces) buttermilk at heat room temperature
  • 2 teaspoons pure vanilla extract
  • 1 ¾ cups (245 g) all-purpose gluten free flour mix (I used Higher Batter; please click on through for full data on applicable blends)
  • ¾ teaspoon xanthan gum (omit in case your mix already comprises it)
  • 1 teaspoon baking powder
  • ¾ teaspoon baking soda
  • ¼ teaspoon kosher salt
  • 6 ounces semi-sweet chocolate chips

Directions

  • Preheat your oven to 375°F. Grease or line a normal 12-cup muffin tin, and set it apart.

  • In a medium-size, heat-safe bowl, place the chopped chocolate and place over a small pot of simmering water, ensuring the water within the pot doesn’t contact the bowl. Soften the chocolate, stirring sometimes, till easy.

  • Take away the melted chocolate from the warmth, and add the oil, then the cocoa powder, whisking till easy after every addition.

  • To the chocolate combination, add the granulated sugar, then the brown sugar, whisking to mix after every addition. Break up any lumps within the brown sugar.

  • Crack the egg open into the chocolate combination, and whisk the egg into the combination till easy.

  • Subsequent, add the buttermilk and vanilla, and whisk once more till easy. The combination will likely be thick however very tender.

  • In a separate massive bowl, place the flour, xanthan gum, baking powder, baking soda, and salt, and whisk to mix nicely.

  • Create a nicely within the heart of the dry elements, add the whole chocolate combination, and blend till simply mixed. The batter will likely be thick however needs to be comparatively shiny and tender.

  • Combine within the chocolate chips. You may reserving just a few chips to scatter on prime of the muffin batter within the wells of the muffin tin, in the event you choose.

  • Fill the ready wells of the muffin tin virtually utterly with muffin batter. Shake the tin vigorously back and forth to assist distribute the batter evenly in every nicely. High with any reserved chocolate chips.

  • Place the tin within the heart of the preheated oven and bake for five minutes.

  • Cut back the oven temperature to 350°F, and proceed to bake for about 13 minutes, or till the muffin tops are agency to the contact. Don’t overbake or the muffins might burn.

  • Take away from the oven and permit to chill within the tin for five minutes earlier than transferring to a wire rack to chill utterly.

Notes

Initially printed on the weblog in 2014; in 2023, recipe modified to make muffins richer and extra tender, textual content assets, new photographs and video added.

Wealthy Gluten Free Chocolate Muffins

These gluten free chocolate muffins have the massive, bakery-style dome that everybody loves, plus tons of wealthy chocolate taste. They’re so satisfying for breakfast!

Course: Breakfast, Muffins

Delicacies: American

Prep Time: 15 minutes

Cook dinner Time: 18 minutes

Yield: 12 muffins

Creator: Nicole Hunn

Elements

  • 4 ounces darkish or semi-sweet baking chocolate chopped
  • 6 tablespoons (84 g) impartial oil canola, grapeseed, vegetable, peanut oils all work
  • ½ cup (40 g) unsweetened cocoa powder I choose Dutch-processed, however pure cocoa powder works, too
  • ½ cup (100 g) granulated sugar
  • ½ cup (109 g) packed gentle brown sugar
  • 1 (50 g (weighed out of shell)) egg at room temperature
  • 1 cup (8 fluid ounces) buttermilk at heat room temperature
  • 2 teaspoons pure vanilla extract
  • 1 ¾ cups (245 g) all-purpose gluten free flour mix (I used Higher Batter; please click on through for full data on applicable blends)
  • ¾ teaspoon xanthan gum (omit in case your mix already comprises it)
  • 1 teaspoon baking powder
  • ¾ teaspoon baking soda
  • ¼ teaspoon kosher salt
  • 6 ounces semi-sweet chocolate chips

Directions

  • Preheat your oven to 375°F. Grease or line a normal 12-cup muffin tin, and set it apart.

  • In a medium-size, heat-safe bowl, place the chopped chocolate and place over a small pot of simmering water, ensuring the water within the pot doesn’t contact the bowl. Soften the chocolate, stirring sometimes, till easy.

  • Take away the melted chocolate from the warmth, and add the oil, then the cocoa powder, whisking till easy after every addition.

  • To the chocolate combination, add the granulated sugar, then the brown sugar, whisking to mix after every addition. Break up any lumps within the brown sugar.

  • Crack the egg open into the chocolate combination, and whisk the egg into the combination till easy.

  • Subsequent, add the buttermilk and vanilla, and whisk once more till easy. The combination will likely be thick however very tender.

  • In a separate massive bowl, place the flour, xanthan gum, baking powder, baking soda, and salt, and whisk to mix nicely.

  • Create a nicely within the heart of the dry elements, add the whole chocolate combination, and blend till simply mixed. The batter will likely be thick however needs to be comparatively shiny and tender.

  • Combine within the chocolate chips. You may reserving just a few chips to scatter on prime of the muffin batter within the wells of the muffin tin, in the event you choose.

  • Fill the ready wells of the muffin tin virtually utterly with muffin batter. Shake the tin vigorously back and forth to assist distribute the batter evenly in every nicely. High with any reserved chocolate chips.

  • Place the tin within the heart of the preheated oven and bake for five minutes.

  • Cut back the oven temperature to 350°F, and proceed to bake for about 13 minutes, or till the muffin tops are agency to the contact. Don’t overbake or the muffins might burn.

  • Take away from the oven and permit to chill within the tin for five minutes earlier than transferring to a wire rack to chill utterly.

Notes

Initially printed on the weblog in 2014; in 2023, recipe modified to make muffins richer and extra tender, textual content assets, new photographs and video added.