The Best Gluten Free Chocolate Muffins
I think you'll adore these triple chocolate muffins. They are rich, loaded with chocolate chips and chunks and fill the house with the most amazing aroma! They are wonderful dunked into coffee, but I also love them for dessert with a scoop of vanilla ice cream.
Equipment
Ingredients
- 2 eggs + 1 egg yolk
- 1¼ cups granulated sugar
- ½ cup canola/olive/avocado oil your choice
- 2 cups gluten free flour blend I like Bob's Red Mill 1 to 1
- 1 cup high quality cocoa powder unsweetened
- 2½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon fine sea salt
- 1½ cups whole-fat plain unsweetened yogurt or sour cream (dairy free is ok)
- 1 tablespoon pure vanilla extract
- 6 ounces milk chocolate chopped about ¾ cup, divided
- 6 ounces dark chocolate chips or chunks about ¾ cup, divided
- raw sugar for sprinkling on top
Instructions
- Preheat the oven to 400 degrees F (about 205 degrees C).
- Line a muffin tin with paper liners. This recipe makes about 16 muffins so you'll need to use two tins.
- Beat the eggs and sugar together with a mixer until they are thick, pale and ribbon-ish.
- Mix in the oil.
- Add the flour, cocoa powder, baking powder, baking soda and sea salt and let the mixer turn a few times in the dry ingredients to just barely combine. I almost always do it this way instead of whisking the dry ingredients in a separate bowl. It's just as effective AND saves in cleanup!
- Add the yogurt or sour cream and vanilla and mix until smooth.
- Fold in the milk chocolate and the dark chocolate, reserving a small handful of each to sprinkle on top of the muffins.
- Scoop into paper-lined* muffin tins.
- Top with remaining chocolate chips and sprinkle with raw sugar.
- Bake on the center rack of your oven for 20-23 minutes, or until a toothpick inserted into the middle of the muffin comes out clean.
Notes
Yes you can make these dairy free, just be sure to use UNSWEETENED, plain dairy free yogurt. Also, these freeze beautifully, just wrap tightly in plastic and freeze for up to 3 months. Thaw by microwaving them for about 10 seconds.
Nutrition
Serving: 1muffinCalories: 435kcalCarbohydrates: 56gProtein: 7gFat: 24gSaturated Fat: 8gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 32mgSodium: 262mgPotassium: 311mgFiber: 7gSugar: 34gVitamin A: 75IUVitamin C: 1mgCalcium: 127mgIron: 4mg
Tried this recipe?Let us know how it was!