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)!
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.
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Notes
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 for up to 2 days. Heat each muffin in the microwave for 5-10 seconds to make even softer.To Freeze: Wrap each muffin in foil and place them in a large ziptop bag. Freeze for up to 30 days. Thaw on the counter for 2 hours before eating or until room temperature and soft. Heat each muffin in the microwave for 5-10 seconds to make even softer.