These Triple Chocolate Muffins are gluten free chocolate muffins made with cocoa powder, melted chocolate and chocolate chips! They're any chocoholic's dream come true! If being gluten free wasn't enough, they're also nut free, eggless and easily can be dairy free (vegan)!
These Triple Chocolate Muffins are light even though they're loaded with chocolate! My daughter managed to eat 3 the first day I made them! They're also super easy to make with just a whisk! No mixers of any kind required just like with our Gluten Free Chocolate Muffins and my super popular Bakery Style Chocolate Chip Muffins.
Love triple chocolate recipes? Try my Triple Chocolate Cinnamon Rolls, Triple Chocolate Cheesecake and Triple Chocolate Layer Cake.
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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.
- Triple The Chocolate- There is cocoa powder, melted chocolate 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 melted chocolate and the chocolate chips, make sure to use gluten free/nut free and vegan if you want these dairy free.
See my recipe card below for a complete list of the ingredients with measurements.
Substitutions and Variations
How to Make these Vegan
- Use a gluten free flour that’s free from dairy.
- Only use a non dairy milk.
- Make sure to use allergy friendly chocolate bar and chips.
This recipe has not been tested with these substitutions and/or variations due to celiac disease and food allergies. If you change any of the ingredients, please let us know how the recipe turned out in the comments below!
How to Make Triple Chocolate Muffins
Here are the step by step instructions 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: Melt the Chocolate
Place the roughly chopped 4 ounce chocolate bar and 2 tablespoons of the vegetable oil into a heat safe bowl.
Microwave in 15 second increments, stirring after each time, until the chocolate is melted.
Whisk until the chocolate is smooth and incorporated with the oil. Set aside to slightly cool.
Step 3: 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 4: Add the other liquid ingredients
Add the milk of choice, remaining vegetable oil and vanilla into the cornstarch water mixture and whisk to combine.
Step 5: Add in the Melted Chocolate
Slowly whisk the melted chocolate and oil into the liquid ingredients until incorporated.
Step 6: 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 7: Add in Chocolate Chips
Use a spatula to fold 1.5 cups of chocolate chips into the batter until combined.
Step 8: 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 8: Sprinkle More Chocolate Chips
Sprinkle the remaining 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 10: Bake
Bake in the center rack of the 375 degree oven for 22 minutes until the muffins are risen and springy when gently touched.
Step 11: Cool
Once out of the oven, let the muffins cool in the pan for about 5 minutes. Then remove from the pan and let cool completely on a wire cooling rack.
Repeat with the rest of the batter since this recipe makes 16 muffins.
Expert Baking Tips
- Use 2 Types of Cocoa Powder- The 2 types of cocoa powders give the cookies their dark hue. If you only have one type on hand, use natural unsweetened or dutch...just know their color will not be as dark as mine. DO NOT use dark alone; it will make your muffins too dry and bitter.
- 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.
- 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.
Recipe FAQs
This recipe makes 16 regular size muffins.
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.
Yes you can!
Instead of 1.5 cups of chips in the batter, you can do 1 cup and then you can eliminate the extra chips on top.
Storing and Freezing
Storing
Keep the triple chocolate muffins in an airtight container at room temperature. If you don’t have an airtight container that fits them all, wrap any extras in aluminum foil.
They usually stay soft for up to 2 days.
If desired, warm each muffin in the microwave for 5-10 seconds prior to eating.
Freezing
You can freeze these triple chocolate muffins.
Simply wrap each individual muffin in aluminum foil and then place them all in a zip top bag.
You can keep the muffins frozen for up to 30 days.
Thaw on the counter for about 2 hours before eating or until the muffins are room temperature and soft.
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
Did you try this recipe? Please leave me a ⭐ review below!
Don’t forget to tag me on Instagram @laneandgreyfare and follow along on Pinterest, Facebook and YouTube! Enjoy!!!
📖 Recipe
Triple Chocolate Muffins
Ingredients
- 1 ¾ cup gluten free flour
- 2 tablespoons cocoa powder I use 1 tablespoon Dutch or Natural Unsweetened and 1 tablespoon Dark
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¾ cup granulated sugar
- 2 pinches of kosher salt
- 2 heaping tablespoons cornstarch mixed with 3 tablespoons of water
- 1 ⅓ cups plus ¼ cup milk of choice
- ⅓ cup plus 2 tablespoons vegetable oil
- 1 teaspoon pure vanilla extract
- 4 ounces semi sweet chocolate bar rough chopped
- 1 ¾ cups semi sweet chocolate chips
Instructions
- Preheat the oven to 375 degrees Fahrenheit and line a muffin pan with paper liners.
- In a large bowl, combine the gluten free flour, cocoa powders, sugar, baking powder, baking soda and salt. Whisk to combine.
- Place the roughly chopped 4 ounce chocolate bar and 2 tablespoons of the vegetable oil into a heat safe bowl. Microwave in 15 second increments, stirring after each time, until the chocolate is melted.
- Whisk until the chocolate is smooth and incorporated with the oil. Set aside to cool.
- 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.
- Add the milk of choice, vegetable oil and vanilla into the cornstarch water mixture and whisk to combine.
- Slowly whisk the cooled melted chocolate and oil into the liquid ingredients until incorporated.
- 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 fold in 1.5 cups of chocolate chips into the batter until combined.
- Using an ice cream scoop, fill the muffin cups to the top. smooth the batter with the back of the spoon or with a small knife.
- Sprinkle the remaining 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 22 min until the muffins are risen and springy when gently touched.
- Once out of the oven, let the muffins cool in the pan for about 5 minutes. Then remove the pan and let cool completely on a wire cooling rack.
john
I just made these and it blows supermarket muffins out of the water. Outstanding!
Francisco
Hi. Can I make this recipe in regular cake pans? How many of them this recipe yields?
Thanks
FT
Lee
Hi there! I haven't tested it out as a cake...however I have a very similar recipe that IS a cake. It's my Chocolate Blueberry Cake. The cake itself is a chocolate cake loaded with chocolate chips (the frosting is blueberry)...so I think that cake would be a perfect one to try instead of making this recipe into a cake. Here's the link: https://laneandgreyfare.com/chocolate-blueberry-cake/
Naba Fatima
Can I use butter instead of oil & substitute milk instead of cornstarch slurry? Can you please help me with this? Thanks!
Lee
If using butter, I would use cooled melted in place of the oil. Keep in mind it won't have that same texture that it has with the oil and it might not be as moist. Also, no you can't use milk instead of the cornstarch water. That is to substitute an egg. If you would like to use an egg, use one egg instead of the cornstarch water and only use 1 1/3 cups of milk. Hope that helps!
Molly
These muffins are the best muffins I’ve ever had, tender and moist, the flavor is indescribably good.
For reference I used Kim’s GF flour blend and a regular sized muffin tray (filled to the top) the recipe yielded 12 perfectly domed muffins.
Lee
SO glad!!! Thank you so much!