These Gluten Free Chocolate Muffins are rich yet light and oozing with chocolatechips. 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).
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.
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 18-20 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, make sure the sugar you use is vegan, use dairy free milk, and make sure your chocolate chips are vegan.
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 gluten free chocolate 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 prior to eating.
Nutrition: The info below is a generated estimate and is not guaranteed to be accurate.