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! They're so simple to make, no mixer is needed at all and 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 Cookies, Triple Chocolate Cinnamon Rolls, Triple Chocolate Cheesecake and Triple Chocolate Layer Cake.
Reasons to Love These Triple Chocolate 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 in these muffins like in my Chocolate Loaf Cake!
- Easy To Make- The batter mixes up with a whisk and spatula...no mixer is needed!
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 gluten free flour because it’s free of the top 9 allergens. It also contains xanthan gum which really helps give baked goods their bounce and prevents them from falling apart.
- Granulated Sugar- This recipe uses granulated sugar instead of light brown, to keep the muffins less dense.
- Cornstarch and Water- These are eggless muffins so this mixture helps bind everything together.
- Milk- If there are no dairy allergies or if you’re not vegan, you can use regular whole milk. For non-dairy, use a dairy-free milk of your choosing.
- Vegetable Oil- Using oil instead of butter helps them to stay moist for a longer period of time.
- Pure Vanilla Extract- Make sure you only use pure extract. A vanilla extract that isn't pure will give the muffins a chemical taste.
- Chocolate- For the melted chocolate, make sure to use gluten free/nut free and vegan if you want these dairy free. It must be baking chocolate, not chocolate chips. Unless you are using these allergy friendly chocolate chips. They are the one chips that would work.
- Chocolate Chips- To make vegan, make sure to use gluten free/vegan chocolate chips. I love these allergy friendly chocolate chips.
See my recipe card below for a complete list of the ingredients with measurements.
Substitutions and Variations
How to Make these into Vegan Chocolate Muffins
- Use a gluten free flour that’s free from dairy.
- Make sure the brand of sugar you use is vegan.
- Only use a non-dairy milk.
- Make sure to use allergy friendly chocolate bar and chips.
Make this Recipe with All Purpose Flour
- Use 1 13/4 cups packed cups of AP flour (294 grams).
- Only use 1 ¼ cups of milk.
- Use ⅓ cup plus 2 teaspoons (not tablespoons) vegetable oil.
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 eggless chocolate muffins!
Step 1: Whisk Together the Dry Ingredients
In a large bowl, whisk together the gluten free flour, cocoa powder, sugar, baking powder, baking soda and salt until combined.
Step 2: Melt the Chocolate
Place the roughly chopped chocolate 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, remaining vegetable oil and vanilla into the cornstarch water mixture and whisk to combine.
Slowly whisk the melted chocolate and oil into the liquid ingredients until incorporated.
Step 5: Combine the Ingredients and Add in the Chocolate Chips
Using a whisk, slowly mix the liquid ingredients into the dry until just combined. When the batter gets too thick, switch to a spatula.
Using the spatula, gently fold in the chocolate chips until just combined.
Step 6: Scoop the Batter and Top with More Chocolate Chips
Using an ice cream scoop or a large cookie scoop, fill the muffin cups to the top. Smooth the batter with the back of the spoon or a small knife.
Sprinkle some of the additional chocolate chips onto the tops of the muffins and gently press down so they stick.
Step 7: Bake and Cool
Bake in the center rack of the 375 degree oven for 22 minutes until the muffins are risen and springy when gently touched.
When the muffins are out of the oven, let them cool in the pan for about 5-10 minutes. Lastly, remove them from the pan using a small spatula and let cool on a wire cooling rack.
Repeat with the rest of the batter since this recipe makes 16 muffins.
Expert Baking Tips
- Use Packed Cups of Flour- Normally in baking we do not use packed cups however, when working with gluten free, I've found using packed cups works best to help the baked goods keep their shape. Or read the gram measurement.
- Use 2 Types of Cocoa Powder- The 2 types of cocoa powders give the muffins 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.
- Only Use Chocolate Bars as the Melted Chocolate- Don’t try to use melted chocolate chips inside the batter as the liquid chocolate. If you use chocolate chips, the muffins never set. I learned this the hard way. I know it can be difficult to find chocolate that is made in a nut free facility and is also dairy free. The exception to this is the brand Enjoy Life allergy friendly chocolate chips. They actually work in this recipe.
- Smooth the Batter- Many gluten free batters have a way of staying exactly as they are placed, when baked. When the batter is in the muffin pan, gently smooth the tops with a butter knife prior to baking.
- Use Paper Muffin Liners or Grease the Pan- If you don't have any paper liners, grease each muffin tin with vegetable oil prior to adding the batter. Grease the entire pan, yes even the top; these muffins rise up nice and high and spill out of the cups.
- Fill the Muffin Tins to the Top- Make sure to fill each muffin cup almost all the way to the top. You want the muffins to have height.
- Cool the Muffins- Make sure the muffins have cooled at least 5-10 min prior to removing them from the muffin pan. If you do not wait, the muffins will break apart into a giant mess when trying to remove them.
Recipe FAQs
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.
No. The muffins never set.
The one exception to that is using these allergy friendly chocolate chips. They actually work in the recipe. Since they are completely allergy friendly, they most likely do not have the same stabilizers that other brands of chocolate chips have. So if you want to use melted chocolate chips, please use these.
Storing: Once the chocolate 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 2 days or freeze for up to 30 days.
To defrost, take out if the freezer and leave at room temperature until soft; about 2 hours.
If desired, warm each muffin in the microwave for 5-10 seconds prior to eating. Be careful not to burn your mouth.
More Muffin Recipes You'll Love
Did you try this recipe? Please leave me a ⭐ review below!
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📖 Recipe
Triple Chocolate Muffins
Ingredients
- 1 ¾ cup multipurpose gluten free flour (I use a gluten free multipurpose flour with xanthan gum already in it)
- 2 tablespoons cocoa powder I use 1 tablespoon Dutch or Natural Unsweetened and 1 tablespoon Dark
- ¾ cup granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 2 pinches of kosher salt
- 2 rounded tablespoons cornstarch mixed with 3 tablespoons of water
- 4 ounces semi sweet chocolate bar , roughly chopped
- 1 ⅓ cups plus ¼ cup milk
- ⅓ cup plus 2 tablespoons vegetable oil
- 1 teaspoon pure vanilla extract
- 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 whisk to combine the 1 ¾ cups multipurpose gluten free flour, 2 tablespoons cocoa powders, ¾ cup granulated sugar, 2 teaspoons baking powder, ½ teaspoon baking soda and 2 pinches of kosher salt.
- 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 2 rounded tablespoons cornstarch (26 grams) and 3 tablespoons water until thin and watery. It will be thick and tacky at first.
- Add the 1 ⅓ cups plus ¼ cup milk, ⅓ cup plus 2 tablespoons vegetable oil and 1 teaspoon pure vanilla extract 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 ¼ cup 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.Repeat with the remaining batter.
Kayla says
After making these I must say they are some of the best chocolate muffins I have ever baked! I was a little disappointed when they came out of the oven completely flat, but this could be due to the fact that I greased the muffin tin instead of using liners. However the flavor was still amazing, I halved the recipe and used the gluten free flour blend from trader joes. They were so rich and chocolately, such a great recipe!
Molly says
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 says
SO glad!!! Thank you so much!
Naba Fatima says
Can I use butter instead of oil & substitute milk instead of cornstarch slurry? Can you please help me with this? Thanks!
Lee says
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!
john says
I just made these and it blows supermarket muffins out of the water. Outstanding!
Francisco says
Hi. Can I make this recipe in regular cake pans? How many of them this recipe yields?
Thanks
FT
Lee says
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/