These Gluten Free Chocolate Muffins are rich yet light and oozing with chocolate chips. With their high domes, they look and taste like they came straight from a bakery! Best part is, they're gluten free, eggless, nut free and easily dairy free (vegan).
These Gluten Free Chocolate Muffins have beautiful height yet they come together so easily, with just a whisk! They take no time to whip up and a short time to bake, you'll have beautiful muffins in under an hour!
For more muffin recipes, try my Red Velvet Muffins, Bakery-Style Chocolate Chip Muffins and Triple Chocolate Muffins.
REASONS TO LOVE THESE MUFFINS
- Allergy Friendly- These muffins are gluten free, nut free, egg free and can easily be dairy free (vegan).
- Light- These muffins are not overly dense.
- High Domes- They rise up super tall just like muffins from a bakery!
- Double The Chocolate- There is cocoa powder and chocolate chips!
INGREDIENT NOTES
- Gluten Free Flour- If you also have nut allergies, make sure to use a brand that’s made in a nut free facility. I really love to use this one because it’s nut safe but it does contain dairy.
- Cornstarch and Water- These are eggless muffins so this mixture helps bind everything together.
- Chocolate- For the chocolate chips, make sure to use gluten free/nut free and vegan if you want these dairy free.
EXPERT BAKING TIPS
USING TWO TYPES OF COCOA POWDER
People ask how I get my chocolate baked goods to be so dark. The secret is in that bit of dark cocoa powder.
Using two types of cocoa powder creates a richer color and flavor, which I adore.
Keep in mind, cocoa powder is quite dry. And dark is even drier than dutch or natural unsweetened is.
If you only used dark, your baked goods would be way too dry and bitter.
If you don’t have both types of cocoa powders on hand, just use dutch or natural unsweetened but keep in mind your muffins won’t be as dark as mine are.
FILLING THE MUFFIN TINS
Make sure to fill each muffin cup almost all the way to the top. You want the muffins to have beautiful height.
This recipe makes 6 jumbo muffins.
SMOOTHING THE BATTER
Many gluten free batters have a way of staying exactly as they are placed, when baked.
If you leave it misshapen, that’s how it will remain when baked.
When the batter is in the muffin cups, gently smooth the tops with a butter knife prior to baking.
Grease The Muffin Tin
If you aren't using paper liners, you must grease the muffin tin.
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.
STEP BY STEP INSTRUCTIONS WITH PICTURES
Here are the steps to make these muffins!
STEP 1: WHISK TOGETHER THE DRY INGREDIENTS
In a large bowl, combine the gluten free flour, cocoa powder, sugar, baking powder, baking soda and salt. Whisk to combine.
STEP 2: MAKE THE CORNSTARCH WATER
In a large bowl, using a spoon, mix together the cornstarch and water until thin and watery. It will be thick and tacky at first.
Step 1 Step 2
STEP 3: ADD THE OTHER LIQUID INGREDIENTS
Into the cornstarch water, add the milk of choice, vegetable oil and vanilla; whisk to combine.
STEP 4: COMBINE THE INGREDIENTS
Using a whisk, slowly mix the liquid ingredients into the dry until just combined. If it gets too thick, switch to a spatula.
STEP 5: ADD IN CHOCOLATE CHIPS
Use a spatula to fold 1.5 cups of chocolate chips into the batter until combined.
Step 4 Step 5
STEP 6: SCOOP THE BATTER
Using an ice cream scoop, fill the muffin cups to the top. Smooth the batter with the back of the spoon or a small knife.
STEP 7: SPRINKLE MORE CHOCOLATE CHIPS
Sprinkle the remaining 3 tablespoons of chocolate chips on top of the batter in each muffin cup. Gently push down on the chips to make sure they stick to the batter.
Step 7 Step 8
STEP 8: BAKE
Bake in the center rack of the 375 degree oven for 28 minutes until the muffins are risen and springy when carefully touched.
STEP 9: COOL
Once out of the oven, let the muffins cool in the pan for about 5-10 minutes. Then remove from the pan using a small spatula and let cool on a wire cooling rack.
HOW TO MAKE THESE VEGAN
Follow these simple steps to make sure these muffins are vegan:
- Use a gluten free flour that’s free from dairy.
- Only use a non dairy milk.
- Make sure to use allergy friendly chocolate chips.
FAQ
Most gluten free baked goods are best made the same day, but you can make these
muffins the night before.
Once they cool, store them in an airtight container at room temperature.
This recipe makes 6 jumbo size muffins.
It can also make 12 regular size muffins. If doing so, bake them at the same temperature for 24 minutes or until the tops are risen and springy when carefully touched.
Yes you can!
Instead of 1.5 cups of chips in the batter, you can do ¾ cup or 1 cup and then you can eliminate the extra chips on top.
When you just bake the muffins they will have a crisp exterior and soft interior.
After you store them in an airtight container or in the foil at room temperature overnight, they will be soft on the outside as well.
STORING AND FREEZING
STORING
Since gluten free baked goods are best the first day, we want to try to keep these gluten free chocolate muffins as fresh as possible.
Once the muffins have cooled, store in an airtight container or individually wrap the each muffin in aluminum foil. Try to create a teepee with the top of the foil so it isn't touching the top of the muffin as much.
If wrapped in foil, store them in a zip top bag on the counter at room temperature for up to one day. If not eating them all in one day, I recommend freezing.
If desired, warm each muffin in the microwave for 5-10 seconds prior to eating.
FREEZING
Once the muffins have cooled, wrap them each in aluminum foil.
Pop them in a zip top bag and freeze for up to 30 days.
To defrost, take out if the freezer and leave at room temperature until soft; about 2 hours.
If you want them warmer and softer, heat each muffin for 5-10 seconds in the microwave after taking them out of the foil.
OTHER MUFFIN RECIPES TO TRY
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Gluten Free Chocolate Muffins
Ingredients
- 1 ½ cups gluten free 1:1 flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 4 tablespoons cocoa powder I used 2 tablespoon of Dutch and 2 tablespoon of Dark
- ¾ cup granulated sugar
- 2 pinches kosher salt
- 1 ½ cups milk of choice
- ½ cup vegetable oil
- 2 heaping tablespoons cornstarch mixed with 3 tablespoons of water
- 1 teaspoon pure vanilla extract
- 1 ½ cups semi sweet chocolate chips (plus 3 tablespoons for sprinkling on the tops)
Instructions
- Preheat your oven to 375 degrees Fahrenheit. Grease a jumbo 6 cup muffin tin with vegetable oil, in the wells and on the top.
- In a large bowl, with a whisk, mix together the gluten free flour, baking soda, baking powder, sugar, cocoa powder and salt. Set aside.
- In a medium bowl, mix the cornstarch and water until it is thin and watery. It will be thick and tacky at first.
- Then pour the milk, vegetable oil and the vanilla into the cornstarch water. Whisk to combine.
- Using a whisk, slowly mix the liquid ingredients into the dry until just combined. If it gets too thick, switch to a spatula.
- Use a spatula to fold 1.5 cups of chocolate chips into the batter until combine
- Using an ice cream scoop, fill the muffin cups to the top. Smooth the batter with the back of the spoon or a small knife.
- Sprinkle the remaining 3 tablespoons of chocolate chips on top of the batter in each muffin cup. Gently push down on the chips to make sure they stick to the batter.
- Bake in the center rack of the 375 degree oven for 28 minutes until the muffins are risen and springy when carefully touched.
- Once out of the oven, let the muffins cool in the pan for about 5-10 minutes. Then remove from the pan using a small spatula and let cool on a wire cooling rack.
John
So much chocolate in this! It's great!
Lee
Thanks!