Wealthy Gluten Free Chocolate Muffins

Prep Time : 15 minutes

Prepare 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!

Jump to Recipe

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 should not the form of muffins you wish to provide to somebody who does not love chocolate, although!

However assuming you could have an viewers of chocolate followers, these muffins won’t disappoint. They’re made simply by mixing collectively all of the moist elements, from melted chocolate by way of to buttermilk, first, then mixing them into the few dry elements till simply mixed.

We begin the baking with some further warmth to coax that chocolate batter up right into a craggy dome with plenty of muffin-top texture, then cut back it virtually immediately so nothing burns. Since these muffins are so darkish and wealthy, you would not know your muffins had 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 normally accommodates between 50% and 90% cocoa solids, along with cocoa butter and sugar) or semi-sweet (a sort of darkish chocolate, one that’s normally towards the decrease finish of cocoa solids and fewer sugar than milk chocolate). No matter sort you select, make sure you soften it gently in a double boiler or in a microwave at diminished energy so it does not burn or seize.
  • Impartial oil – Fairly 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 need to 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 exploit Rodelle model Dutch-processed cocoa powder for its further richness, however pure cocoa powder works advantageous right here, too.
  • Sugars – Utilizing half granulated sugar and half mild brown sugar provides tenderness, further moisture, and naturally sweetness.
  • Egg – Utilizing one single egg helps maintain these muffins moist and tender with out the dryness that an excessive amount of egg white within the batter can create.
  • Buttermilk – Business buttermilk has thickness and richness that helps tenderize and moisten this chocolate muffin batter. Do not exchange it with plain milk that is been soured with slightly lemon juice or vinegar, which will not do the identical to your muffins.
  • Gluten free flour mix – I normally use Higher Batter’s basic mix right here, which is a very well-balanced, easy, dependable gluten free flour mix. It already accommodates xanthan gum, so undoubtedly do not add extra in case you use Higher Batter or one other of my beneficial all function gluten free flour blends that already accommodates it.
  • Baking powder – Baking powder is double-acting, which signifies that it’s activated when it will get hydrated by being including to liquid within the recipe, and once more within the oven. It offers rise and carry in these muffins.
  • Baking soda – Baking soda additionally offers some carry, but it surely’s additionally accountable for serving to to brown your muffins within the oven. Plus, if you’re utilizing pure cocoa powder, it’ll neutralize the extra acid in your cocoa.
  • Salt – Salt helps steadiness 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 recognize that you just’re serving your muffins who can solely abide the darkest of chocolate, attempt utilizing darkish chocolate chips. Or swap it up and use white chocolate chips and even peanut butter or butterscotch chips (simply make certain they’re gluten free, although, since some should 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

Maintain your melted chocolate heat

Carry 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 boosts its chocolate taste.

Use an oven thermometer throughout baking

Most ovens drift out of calibration, and moderately than paying to have them calibrated repeatedly, 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 increased than the same old cake-baking temperature of 350°F, is to encourage your muffins to rise shortly at first. 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 could burn.

Fill these muffin wells all the way in which

All muffin tin wells have completely different sizes and even shapes. There’s simply no option to know for positive precisely how a lot batter you will must fill your muffin wells except we’re all utilizing my similar fundamental Wilton 12-cup commonplace muffin tin. So make sure you fill your wells all the way in which, and in case your muffin tin is bigger than most and you’ll’t make a full 12 muffins, it is price making fewer muffins to get these huge, 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 presumably chocolate. Most darkish and even semi-sweet baking chocolate can be dairy-free and gluten-free, however test labels and make cellphone calls if needed to make certain.

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

Gluten free egg free chocolate muffins

Rather than the egg, attempt 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 take a seat 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 1 one other! These are muffins, not cupcakes, although, since they’ve a extra dense, considerably tighter crumb with an irregular prime with heaps extra texture than a easy, gluten free chocolate cupcake prime that is simply patiently ready for its frosting. Muffins are normally much less candy than cupcakes, since they’re for breakfast in any case!

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

No! You need to use a cooking oil spray to grease the wells of your muffin tin as an alternative of utilizing liners. I normally desire to make use of greaseproof liners, although, since no muffin tin is ideal, and particularly as they age, they have a tendency to have spots to which the batter will stick irrespective of how properly 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 may’t add zucchini to those muffins, however you may make our gluten free chocolate zucchini cake in case you’re craving that form of deal with!

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

I do not advocate that you just exchange 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 a substitute, attempt 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 totally, exchange them with one other taste of chips like gluten free peanut butter chips, or exchange them with an equal quantity, by weight, of chopped gentle 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

Prepare dinner Time: 18 minutes

Yield: 12 muffins

Creator: Nicole Hunn

Substances

  • 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 desire Dutch-processed, however pure cocoa powder works, too
  • ½ cup (100 g) granulated sugar
  • ½ cup (109 g) packed mild 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 information on acceptable blends)
  • ¾ teaspoon xanthan gum (omit in case your mix already accommodates 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 regular 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 can be thick however very gentle.

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

  • Create a properly within the middle of the dry elements, add your complete chocolate combination, and blend till simply mixed. The batter can be thick however ought to be comparatively shiny and gentle.

  • 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 case you desire.

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

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

  • Scale 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 could 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 fully.

Notes

Initially printed on the weblog in 2014; in 2023, recipe modified to make muffins richer and extra tender, textual content sources, new pictures 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

Prepare dinner Time: 18 minutes

Yield: 12 muffins

Creator: Nicole Hunn

Substances

  • 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 desire Dutch-processed, however pure cocoa powder works, too
  • ½ cup (100 g) granulated sugar
  • ½ cup (109 g) packed mild 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 information on acceptable blends)
  • ¾ teaspoon xanthan gum (omit in case your mix already accommodates 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 regular 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 can be thick however very gentle.

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

  • Create a properly within the middle of the dry elements, add your complete chocolate combination, and blend till simply mixed. The batter can be thick however ought to be comparatively shiny and gentle.

  • 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 case you desire.

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

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

  • Scale 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 could 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 fully.

Notes

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