Gluten Free Chocolate Muffins
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).
Servings: 6 Jumbo Muffins
Calories: 574kcal
Ingredients
- 1 ½ cups multipurpose gluten free flour (I use a gluten free multipurpose flour with xanthan gum already in it)
- 4 tablespoons cocoa powder (I use 2 tablespoons of Dutch and 2 tablespoon of Dark)
- ¾ cup granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 2 pinches kosher salt
- 2 rounded tablespoons cornstarch mixed with 3 tablespoons of water
- 1 ½ cups milk
- ½ cup vegetable oil
- 1 teaspoon pure vanilla extract
- 1 ½ cups semi sweet chocolate chips (plus 3 tablespoons for sprinkling on the tops if desired)
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 using a whisk, mix together the 1 ½ cups multipurpose gluten free flour, ¼ cup cocoa powder, ¾ cup granulated sugar, 2 teaspoons baking powder, ½ teaspoon baking soda, and 2 pinches kosher salt. Set aside.
- In a medium bowl, mix the 2 heaping tablespoons cornstarch and 3 tablespoons water until it is thin and watery. It will be thick and tacky at first.
- Then pour the 1 ½ cups milk, ½ cup vegetable oil and the 1 teaspoon pure vanilla extract 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 combined.
- 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.
Video
Notes
Regular Muffins: Bake at 375 degrees Fahrenheit for 22-24 minutes or until muffins are risen and springy. Makes 12 regular muffins.
Mini Muffins: Bake at 375 degrees Fahrenheit for 20-22 minutes or until muffins are risen and springy. Makes 48 mini muffins.
For a Loaf Cake: Follow the recipe exactly and then pour the batter into a greased and parchment lined 9x5 loaf pan.
Bake in the center rack of the oven at 350 degrees Fahrenheit for 60 minutes until golden brown on top, risen and springy when carefully poked.
Vegan: Use a dairy free gluten free flour, vegan sugar, non-dairy milk and vegan chocolate chips.
All Purpose Flour: I cannot test this due to celiac disease, but use 1 ½ cups packed cups of AP flour (252 grams), packed cups of cocoa powder and 1 cup of milk.
Storing: Store cooled muffins in an airtight container or wrapped in foil at room temperature for up to 2 days, or in the freezer for 30 days. To thaw, leave out on the counter wrapped in foil for 2 hours or until soft. If desired, warm each muffin in the microwave for 5-10 seconds at a time (until you reach the desired texture) prior to eating. Be careful not to burn your mouth.
Nutrition: The info below is a generated estimate and is not guaranteed to be accurate.
Nutrition
Calories: 574kcal | Carbohydrates: 56g | Protein: 5g | Fat: 38g | Saturated Fat: 14g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 10g | Trans Fat: 0.2g | Cholesterol: 10mg | Sodium: 391mg | Potassium: 399mg | Fiber: 5g | Sugar: 45g | Vitamin A: 121IU | Calcium: 186mg | Iron: 3mg