These Gluten Free Chocolate Muffins are so quick to whip up and they taste like they came straight from a bakery. They’re gluten free, egg free, nut free and easily dairy free (vegan). Many muffin recipes tend to be on the dense side, but not these! They’re light and so delicious; they’ll be gone in no time.
Chocolate Chip Muffins are one of my favorite things on this earth.
I am so obsessed...I could eat them all day long.
And these, Gluten Free Chocolate Muffins are the best muffins I’ve ever had.
I know that sounds ridiculous but it’s honestly true!
This is coming from a person that would get bakery muffins, bagel shop muffins, diner muffins, coffee shop muffins...seriously...ALL THE MUFFINS, prior to my daughter’s celiac diagnosis. These muffins are incredible.
For more muffin recipes, try my Red Velvet Muffins, Bakery-Style Chocolate Chip Muffins and Jumbo Apple Cinnamon Muffins.
Ok! Let’s make these Muffins!
First we need to preheat the oven and grease our jumbo muffin pan. I got mine from Amazon and it was super inexpensive. You want to make sure you grease the entire pan, yes even the top; these muffins rise up nice and high and spill out of the cups.
In a large bowl, whisk together the gluten free flour, baking powder, baking soda, sugar, cocoa powder and salt.
In a medium bowl, using a spoon, mix together the corn starch and water until the consistency is thin and watery. When you first start to mix, it will be very thick and tacky. I advise you use a spoon to do this. Once it is watery, add in the milk of choice, vegetable oil and vanilla. Use a whisk to combine everything together.
Pour the liquid ingredients into the dry ingredients and use a spatula to combine. Add in the chocolate chips and gently fold in (stir) to combine.
We’re ready for some muffins!
The best way to get the batter into the muffin pan is by using an ice cream scoop. Scoop the batter into each cup and fill almost all the way to the top in each one. These muffins rise nice and high the more you fill them.
This next step, as I’ve said many times before, is very important. Make sure to smooth the batter with the back of a spoon or a little appetizer knife to make the tops perfectly flat and smooth. If you don’t do this step, they will come out look like misshapen monster muffins.
After they’re smooth, gently press some chocolate chips into the top of the batter. You don’t want to push them down deep into the batter, just a little push so they’re not lying atop the batter. If you don’t push them down a little, they will just fall off the muffins as they begin to rise.
Bake for 25 minutes until the muffins are dark, risen and springy. If you take them out too soon, that beautiful rise will collapse.
Once you take them out of the oven, let them cool in the muffin pan for a few minutes. Then, using a small spatula, lift the muffins out of the pan and onto a cooling rack. Eat them warm and gooey or wait till they’ve cooled. They’re delicious either way!
And there you have it. The best muffins ever and they just so happen to be gluten free, egg free, nut free and easily dairy free. Enjoy!
Gluten Free Chocolate Muffins
Ingredients
- 1 ¾ cup gluten free flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 2 tablespoons cocoa powder I used 1 tablespoon of Dutch and 1 tablespoon of Dark
- ¾ cup granulated sugar
- 1 ⅓ cup milk of choice
- ⅓ cup plus 2 tablespoons of vegetable oil
- 2 heaping tablespoons cornstarch mixed with 3 tablespoons of water
- 1 teaspoon pure vanilla extract
- 1 cup semi sweet chocolate chips plus more for sprinkling (use allergy friendly for nut and dairy free)
Instructions
- Preheat your oven to 375 degrees Fahrenheit. Grease a jumbo 6 cup muffin tin with vegetable oil.
- In a large bowl, with a whisk, mix together the gluten free baking flour, baking soda, baking powder, sugar and cocoa powder. Set aside.
- In a medium bowl, mix the corn starch and water until it is thin and watery. It will be thick and tacky at first. Then pour in the milk, vegetable oil and the vanilla. Whisk to combine.
- Add the liquid ingredients to the dry and using a spatula, mix until just combined. Add in the chocolate chips and stir to combine.
- Using an ice cream scoop, fill the muffin cups leaving about ¼ inch from the top. Smooth the batter with a back of the spoon and then sprinkle more chips on top in each cup.
- Bake for 20-25 min until muffins are dark, risen and springy. Let cool a few min and then use a small spatula to lift them out of the muffin tins. This recipe should make about 6-8 jumbo muffins.
Nutrition
Recipe adapted from Nigella Lawson of The Food Network's Chocolate Chocolate-Chip Muffins.
John
So much chocolate in this! It's great!
Lee
Thanks!